This is my all time favorite way to eat acorn squash. I used to just use some type of butter with cinnamon, but let me tell you, roasted shallots, grapes, and sage bring this squash to a whole new level. I’m lucky if the grapes ever make it to the squash. They are just so good all roast with the smoky and salty shallots. This is quick and easy and is a real crowd pleaser. It makes a great meal!
- 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
- Preheat oven to 400 degrees. Cut squashes in half lengthwise. Scoop out seeds and reserve, if desired (see note, above).
- 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.
Recipe and photo courtesy of marthastweart.com.