Roasted Kabocha Squash & Grapes

Roasted Kabocha Squash & Grapes

1 Review
From: EatingWell Magazine, November/December 2017

For this healthy winter squash recipe, we roast grapes in a 450°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.

Ingredients 10 servings

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  • 10 clusters of medium-to-large seedless red grapes (1½ pounds)
  • 3 thyme sprigs, plus 1 tablespoon leaves
  • 4 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 large kabocha squash (about 3 pounds), halved, seeded and cut into 1½-inch-thick wedges (see Tip)
  • 1¼ cups finely shredded sharp Cheddar cheese
  • 2 tablespoons toasted pepitas
  • 2 tablespoons aged balsamic vinegar
  • Maldon salt for garnish


  • Prep

  • Ready In

  1. Position racks in upper and lower thirds of oven; preheat to 450°F.
  2. Place grape clusters and thyme sprigs on a rimmed baking sheet and drizzle with 2 tablespoons oil. Season with ¼ 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 ¼ teaspoon each salt and pepper.
  3. 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.
  4. 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.
  5. 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 information

  • Serving size: 1-2 wedges squash & ¼ cup grapes
  • Per serving: 215 calories; 11 g fat(4 g sat); 2 g fiber; 25 g carbohydrates; 6 g protein; 6 mcg folate; 14 mg cholesterol; 16 g sugars; 0 g added sugars; 5,839 IU vitamin A; 17 mg vitamin C; 142 mg calcium; 1 mg iron; 190 mg sodium; 161 mg potassium
  • Nutrition Bonus: Vitamin A (117% daily value), Vitamin C (28% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1 fruit, ½ high fat protein, 1½ fat

Reviews 1

January 11, 2018
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By: viljking
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.
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