Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 15 Minutes
Diets
Simple, yet sensational! The squash gets soft and creamy, the grapes are like juicy raisins and the shallots are crispy and sweet. Everyone picked those out, so you can put in more if you want. This goes well with most any chicken or meat main dish. Thanks, Faygail S.
1–2 large butternut squash
1 cup red grapes, preferably seedless
5–6 shallots, peeled
3 tablespoons Gefen Honey
3 tablespoons oil
1 teaspoon salt
1/4 teaspoon black pepper, or to taste
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Peel the squash. Cut off a small piece from the bottom and use a spoon to scoop out the seeds. Pour some water in, if necessary, to loosen seeds.
Slice each squash crosswise into 10–12 rounds, each about ½-inch (1.25 cm) thick. The bottom slices will have holes in them, but the rest should be nice and pretty.
Spread the butternut squash, grapes, and shallots on a baking sheet lined with Gefen Easy Baking Parchment Paper.
In a small bowl, combine the honey, oil, salt, and black pepper. Drizzle over vegetables and fruit. Bake for one hour, basting once or twice in the middle.
How Would You
Rate this recipe?
Please log in to rate
Judy Friedman Can the Butternut squash with grapes and shallots recipe by Brynie Griesman be made in advance, frozen, and reheated?
I don’t see why you wouldn’t be able to freeze it, butternut squash freezes beautifully.