Roasted Squash with Shallots, Grapes, and Sage

Name: Roasted Squash with Shallots, Grapes, and Sage
Prep time: 15 min
Total time: 1 min
Ingredients: 2 acorn squashes (about 1 1/2 pounds each); 2 tablespoons plus 1 teaspoon extra-virgin olive oil; Coarse salt and freshly ground pepper; 1 pound mixed black and red grapes (about 3 cups); 1 large shallot, thinly sliced (about 1 cup); 2 tablespoons packed small fresh sage leaves; 1 1/3 cups cooked spelt, wheat berries, barley, or other whole grain

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Prep Time: 15 minutes

Total: 1 hours

Author : Martha Stewart

Roasted Squash with Shallots, Grapes, and Sage

Ingredients

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2 acorn squashes (about 1 1/2 pounds each)2 tablespoons plus 1 teaspoon extra-virgin olive oilCoarse salt and freshly ground pepper1 pound mixed black and red grapes (about 3 cups)1 large shallot, thinly sliced (about 1 cup)2 tablespoons packed small fresh sage leaves1 1/3 cups cooked spelt, wheat berries, barley, or other whole grain

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Instructions

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Step 1

Preheat oven to 400 degrees. Cut squashes in half lengthwise. Scoop out seeds and reserve, if desired (see note, above).

Step 2

Brush cut sides of squash halves with 1 teaspoon oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet. Combine grapes, shallot, and sage in a bowl and drizzle with remaining 2 tablespoons oil. Season with salt and pepper; place around squash. Roast, stirring grape mixture once, until squash is tender and grape mixture is caramelized, 35 to 40 minutes. To serve, fill squash with grain and grape mixture.