For this healthy winter squash recipe, we roast grapes in a 450 degrees F oven for a bit to intensify their flavor. We pair them here with kabocha squash, but butternut or acorn would also work. Serve alongside a green salad and roasted chicken for a hearty dinner.

Nora Singley
Source: EatingWell Magazine, November/December 2017


Recipe Summary

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 450 degrees F.

  • Place grape clusters and thyme sprigs on a rimmed baking sheet and drizzle with 2 tablespoons oil. Season with 1/4 teaspoon each kosher salt and pepper. Place squash on a second baking sheet. Drizzle with the remaining 2 tablespoons oil and season with the remaining 1/4 teaspoon each salt and pepper.

  • Roast the grapes on the upper rack and squash on the lower rack. After 15 minutes, rotate the pans top to bottom and front to back and turn the squash pieces over. Continue roasting until the grapes are burst and are browning and the squash is golden and just tender, 6 to 10 minutes more for the grapes, 10 to 15 minutes more for the squash.

  • Sprinkle the squash with cheese. Return to the oven and roast until the cheese is melted and crispy on the edges, 5 to 7 minutes.

  • Scrape the squash and crispy cheese bits onto a serving platter and top with the grapes, the remaining 1 tablespoon thyme leaves and pepitas. Serve drizzled with vinegar, a sprinkle of Maldon salt and more pepper, if desired.


Tips: How to Cut Kabocha

1. Insert the tip of a large chef's knife straight down the center of the squash, starting right next to the top stem. Push the edge of the knife around the squash, rocking the knife a bit to cut completely through one side.

2. Repeat this cut on the other side of the squash until the two halves come apart.

3. Use a spoon to scrape out seeds and pulpy fibers.

Nutrition Facts

215 calories; protein 5.8g 12% DV; carbohydrates 24.8g 8% DV; dietary fiber 2.4g 10% DV; sugars 15.9g; fat 11.2g 17% DV; saturated fat 3.6g 18% DV; cholesterol 14mg 5% DV; vitamin a iu 5838.7IU 117% DV; vitamin c 17.1mg 29% DV; folate 6.3mcg 2% DV; calcium 142.4mg 14% DV; iron 1.1mg 6% DV; magnesium 19.2mg 7% DV; potassium 160.7mg 5% DV; sodium 190.5mg 8% DV.

Reviews (1)

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Rating: 5 stars
This was excellent (although grapes seem unusual the bits of sweetness work incredibly well with the squash) and everyone raved about it. No left overs! One word of warning - although the presentation looks nice with the grape twigs I suggest removing the grapes from the twigs when you transfer the veggies to a serving platter. There are little stalks between the grapes and the twigs and those stalks tend to fall off and are not easily visible while eating and they detract from the enjoyment. You can always use some of the sturdier twiggy bits as decoration but avoid the stalks. Read More