Roasted Squash with Grapes & Sage Butter on Ricotta

This is an updated version of my classic roasted squash with grapes, which is such a popular recipe (so everyone tells me).

Grapes are an unsung hero in baked goods and savory recipes.  I love them in the fall.

Here is a lovely side dish, served on fresh ricotta.

You are going to love this one.

Here is what you will need:

squash

lemon

grapes

ricotta cheese

butter

honey 

fresh sage

hot pepper flakes

Cut up a squash of your choice (I used butternut squash) into half moons (scoop out the seeds of course).

Lay the squash on a parchment lined sheet pan.   

Next, let's make the honey butter with fresh sage, which is flowing in my garden still.

In a small saucepan, heat 4 tbsp of butter with a squeeze or two of honey and 10 fresh sage leaves with a shake of hot pepper flakes.   

Heat on medium for about 2 minutes, until the mixture is combined and the sage is getting crispy.

Pour this mixture over the squash.  Roast in a 400F oven for 20 minutes, turning over one time.   

The last 5 minutes of roasting, throw a bunch of little red grapes (I found those little guys that are in season now, but any red grape will do).

While everything is roasting, lay out some fresh ricotta on a platter and sprinkle with the zest of a lemon.

Lay the warm squash over the ricotta, and drizzle with any cooking juices.

Fantastic warm, or at room temperature.

Love this one.

xo