| | Directions |
- Preheat the oven to 375 degrees F.
- In a large roasting pan add the onions, grapes, and squash.
- Drizzle them with olive oil, the sage and some salt and pepper.
- Toss to combine.
- Nestle the sausages into the grape mixture without submerging them completely.
- Roast in the oven until the sausages have plumped and browned, the onions have caramelized, the squash is tender, and the grapes are soft, about 35 minutes.
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Servings: 5
|  | | Ingredients | | - | | 2 yellow onions - large in size, halved and slivered |
| - | | 2 cups purple grapes, any variety - rinsed well |
| - | | 1 butternut squash - peeled, seeded, cut into 1 1/2 inch cubes |
| - | | 4 tablespoons olive oil |
| - | | 1/2 tablespoon dried sage - crumbled |
| - | | kosher salt and freshly ground black pepper - to taste |
| - | | 10 Italian sausages |
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