acorn squash, halved lengthwise and de-seeded
extra-virgin olive oil
black pepper, freshly ground
black and red grapes
shallot, thinly sliced
small fresh sage leaves, packed
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.