RecipeRoasted Squash with Red Grapes and Goat Cheese

Nutrition Facts
Amount per Serving
  • Calories: 90
  • Protein: 2 g
  • Total Fat: 1.5 g
    • Unsaturated Fat: 0.5 g
    • Saturated Fat: 1 g
  • Cholesterol: 5 mg
  • Total Carbohydrate: 16 g
  • Dietary Fiber: 2 g
  • Total Sugar: 6 g
    • Natural Sugar: 5 g
    • Added Sugar: 1 g
  • Sodium: 270 mg

This side, with five basic ingredients—plus salt and pepper—is the ultimate combo of sweet and savory. It’s ridiculously easy, requiring just one pan, making it ideal for busy weeknights. But it’s also impressive-looking (and -tasting) enough that you can serve it for a special occasion. In other words, with minimal effort, you will look like a total pro.

You can swap in any squash variety or even sweet potatoes or yams; they’re all loaded with fiber and the antioxidant beta-carotene. You can also make it your own by mixing up the cheese and herbs. For a Greek spin, use feta and mint. For a French take, use blue cheese, parsley, and tarragon. Or skip the cheese altogether and transform this into a dairy-free vegan side. It’s super kid-friendly that way, too.

The squash isn’t the only health-booster in this recipe. The grapes contain resveratrol, the same disease-fighting compound found in red wine. (Now that’s something to toast to!) Plus, they’re naturally sweet, which helps elevate the flavor of this unique combination.

You can double or triple this recipe if you’re feeding a crowd or bringing this side to a party (the host will love you for it . . . just saying!)

  • Prep time
  • Total Time
This recipe makes 2 servings
  • • 3 cups medium to large diced seeded acorn or butternut squash*
  • • ½ teaspoon kosher salt
  • • ¼ teaspoon black pepper
  • • 1 cup red/purple seedless grapes
  • • ½ to 1 teaspoon honey
  • • 3 Tablespoons goat cheese or feta cheese
  • • 1 to 2 Tablespoons chopped fresh herbs, such as parsley, chives, tarragon, or mint

* If using a whole butternut squash, remove the skin with a vegetable peeler before seeding and dicing.


Preheat the oven to 450˚F.

Mist a baking sheet with oil spray and place the squash on top in a single layer. Liberally mist the squash with additional oil spray and sprinkle the salt and pepper on top. Roast for 30 minutes, then add the grapes and honey.

Stir everything together and spread it out on the baking sheet. Return to the oven and roast for another 13 to 15 minutes, until the grapes start to pucker and burst. Remove from the oven and stir in the cheese, if using. Sprinkle on fresh herbs and serve.

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