Herb-Roasted Grapes over Squash Puree

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 2½ lbs butternut squash
• 5 tbsp olive oil
• 1½ tsp kosher salt
• ¾ tsp black pepper
• 3 cups red seedless grapes
• 6 fresh thyme sprigs
• 2 sprigs fresh rosemary
• 4 garlic cloves
• 2 shallots
• 12 oz chicken sausage links
• ⅓ cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp lemon zest
• 8 fresh sage leaves
• ¼ cup toasted pumpkin seeds

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Peel and seed the butternut squash, then cut it into 1-inch chunks. Toss the chunks on one side of the sheet pan with part of the olive oil, salt, and pepper.
3. 3On the other side of the pan scatter the grapes, smashed garlic cloves, halved shallots, thyme, and rosemary. Drizzle with more olive oil and salt. Nestle the chicken sausage links among the grapes.
4. 4Roast everything for 25–30 minutes, shaking the pan once halfway, until the squash is fork-tender and caramelized at the edges, the grapes are blistered and jammy, and the sausages are browned and cooked through.
5. 5While the pan roasts, warm the cream and butter together in a small saucepan over low heat until the butter melts; keep warm.
6. 6Transfer the hot roasted squash, garlic, and shallots to a food processor or high-powered blender, discarding the herb stems. Pour in the warm cream-butter mixture and lemon zest.
7. 7Blend until completely smooth and silky, scraping down the sides as needed. Taste and adjust salt and pepper; the puree should be rich and lightly sweet. If it seems thick, loosen with a splash of warm water or extra cream.
8. 8Spoon the warm squash puree into shallow dinner bowls, creating a wide well in the center of each.
9. 9Slice the roasted sausages on the bias. Pile the herb-roasted grapes, shallots, and sausage slices into the center of each puree bowl.
10. 10In a tiny skillet, heat the last of the olive oil over medium heat and fry the sage leaves 20–30 seconds until crisp. Crumble the crispy sage and toasted pumpkin seeds over each bowl. Serve immediately while the puree is hot and the grapes are still warm and bursting.