This is based on a recipe from the book I reviewed recently, Molly Stevens’ All About Roasting. I have been intrigued by roasted grapes since I saw them on Michele’s blog back in April. Then I saw them in Molly Stevens’ book and then again on Michele’s blog just last week. I knew I had to try them.
There is a recipe in Stevens’ book which calls for slow roasting of grapes for a couple of hours. I really want to try these but haven’t had the organisational ability needed for this yet. The combination of squash and grapes grabbed me though. I made them last week with pumpkin, apple and grape and it was delicious, but we had tucked in before I remembered to take a photograph. So I made it again last night, this time with a butternut squash we had grown in the garden and some apples off one of the trees. We had it with roast chicken both times. But it would be good with anything, especially pork. Mr OC has taken the left-overs to enjoy at work today.
Molly Stevens’ suggests that you use either grapes or apple with the squash but I really like using both. The tartness of the apple works well with the sweetness of the grapes and the squash.
Stevens’ suggests that you could use marjoram, rosemary, thyme or sage. But my herb of choice would always be sage, as it is my favourite and it works well with the grapes and apple.
This makes enough for 3-4 as a side dish
20g butter, melted
1 tablespoon olive oil
5-6 sage leaves chopped finely
1-2 tablespoon of maple syrup
½ butternut squash
1 green apple
3-4 handfuls of grapes
salt and pepper
Chop the butternut squash into cubes and the apple into 8 slices. Place the squash, apple and grapes into a bowl and toss with the butter, oil, maple syrup, sage and salt and pepper. Spread into a single layer on a roasting tray and place in a preheated oven at 200°c, gas mark 6, or in the middle of the roasting oven of the Aga. Roast for about 40 minutes until the squash, apples and grapes are nicely caramelised and tender. Serve hot or at room temperature.
Please try it, it is delicious. Michele’s recipe for grapes and sausages looks worth a try too. That is next on my list now I know how lovely roasted grapes are.