Roasted Squash with Shallots, Grapes, and Sage by Martha Stewart |
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Credit: Martha Stewart
2 | acorn squash, halved lengthwise and de-seeded | |||
3 | tablespoons | extra-virgin olive oil | ||
coarse salt | ||||
black pepper, freshly ground | ||||
1 | lb | black and red grapes | ||
1 | large | shallot, thinly sliced | ||
2 | tablespoons | small fresh sage leaves, packed | ||
1⅓ | cup | spelt, cooked |
Preheat oven to 400°F. Coat acorn squash with extra-virgin olive oil. Season with coarse salt and black pepper.
On a rimmed baking sheet, place cut sides down.
In a bowl, combine black and red grapes, shallot, and small fresh sage leaves and drizzle with remaining extra-virgin olive oil. Season with coarse salt and freshly ground pepper. Place around squash.
Roast until squash is tender and grape mixture is caramelized (~38 mins), stir grape mixture once.
To serve, fill squash with grain and grape mixture.