Tag Archives: butternut squash

Herb-Rubbed Pork with Squash and Grapes

So simple, with minimal ingredients, using only one sheet pan, but packs a lot of flavor. Do I have your interest now? Here, fruit, vegetables, and pork tenderloin all roast on one pan for this hands-off dinner recipe. The sweet, wine-y flavor of grapes intensifies while roasting, a perfect pairing for the natural sweetness of pork.

I tweaked the recipe a tad by purchasing already-prepped butternut squash. I mean, who really likes peeling those things? Plus, the original directions had you buy a 2-pound squash, peel it, but only use half of it. Save yourself time and aggravation and buy it already cubed.

In addition, the original amount of grapes was 1 cup. If you try to measure 1 cup of whole grapes, it doesn’t amount to many. Therefore, I changed the quantity to 8 ounces, which ended up being a perfect amount.

During the last step of roasting, make sure to check the meat after 10 minutes. I waited the full 15 minutes and our pork was a little more done than we prefer. After resting and slicing, pour any accumulated juices back over the meat.

Herb-Rubbed Pork with Squash and Grapes

  • Servings: 3-4
  • Difficulty: easy
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  • 2 tsp. dried herbs, such as thyme, oregano, basil, and/or rosemary
  • 1/2 tsp. chili powder
  • 2 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1, 1 to 1 1/2 lbs. pork tenderloin
  • 1 lb. butternut squash, already peeled and cut in 1- to 2-inch pieces
  • 1/2 red onion, cut into wedges
  • 2 Tbsp. olive oil
  • 8 oz. seedless red grapes


  1. Preheat oven to 425°F.
  2. Line a large rimmed baking sheet with foil.
  3. In a small bowl combine herbs, chili powder, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Rub all over pork.
  4. Place pork on one side of prepared pan. Add squash and onion on other side of pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Drizzle pork, squash, and onion with 2 tablespoons olive oil. Roast 15 minutes.
  5. Stir squash and onion; add grapes. Roast 10 to 15 minutes more until pork is done (145°F). Remove pork to a moated cutting board, tent with foil and let rest 5 minutes before slicing.
  6. Turn off the oven and leave the veggies in to keep warm while meat rests.


Recipe found in Better Homes & Garden Magazine

Roasted Rosemary Butternut Squash and Shallots

Butternut squash is a fall heavyweight in my opinion. It pairs well with a variety of flavors and can reinvent itself either sweet or spicy. In this case, we are talking naturally sweet which really develops as it roasts. And you all know that butternut squash is very nutritious with the flesh full of vitamins A and C.

It was a gift from our compost. I noticed squash vines starting to grow in our herb bed backed by a trellised fence. We hadn’t planted any squash so I knew it came from when we composted the garden earlier in the season. Plus the rosemary was freshly picked from our herb garden. Thank you Mother Nature!

Oops, I completely forgot to add the 1/2 teaspoon of granulated sugar. It really wasn’t needed taste-wise because our squash was naturally sweet, but the sugar was more a conductor for caramelization. Although our cubes were lightly browned without it.

This recipe calls for a specific amount of squash, so you may have some leftover. Ours weighed in at 3.3 pounds—a good bit larger than the recipe called for. After peeling and seeding, your squash will lose 2-3 ounces of weight. For example, a 3-pound squash will yield about 2 pounds 13 ounces of flesh. This recipe calls for 2 pounds of diced squash, you’ll want to look for a squash that is around 2 pounds, 3 ounces in weight.

If you have leftovers like us, you may want to sauté the extra cubes and use them in a future frittata, salad or side dish. The toughest part of this recipe is peeling the squash, so it is permissible to buy already cubed, just make sure they are cut to 3/4″ cubes and uniformly sized.

Roasted Rosemary Butternut Squash and Shallots

  • Servings: 4
  • Difficulty: easy
  • Print


  • 3 cups 3/4-inch-diced, peeled butternut squash (from about a 2-pound squash)
  • 4 medium shallots, peeled, root end left intact, quartered
  • 2 Tbsp. extra-virgin oil
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. kosher salt
  • 1/2 tsp. granulated sugar
  • 1/2 tsp. freshly ground black pepper


  1. Preheat oven to 450°F.
  2. Put the squash cubes on a heavy-duty rimmed baking sheet. Add the shallot quarters to the squash.
  3. Drizzle the olive oil over the vegetables; toss to coat. Sprinkle the rosemary, salt, sugar and pepper over the veggies. Toss to coat again and distribute evenly over the baking sheet.
  4. Roast for 20 minutes. Stir, then continue rosting until the veggies are tender and lightly browned, 10-15 minutes more.
  5. Before serving, taste and season with more salt if desired.


Adapted from a recipe found on finecooking.com