Roasted Squash with Shallots, Grapes, and Sage by Martha Stewart



SERVES 4PREP 15mCOOK 1h

Credit: Martha Stewart

2

acorn squash, halved lengthwise and de-seeded

3tablespoons

extra-virgin olive oil

coarse salt

black pepper, freshly ground

1lb

black and red grapes

1large

shallot, thinly sliced

2tablespoons

small fresh sage leaves, packed

1⅓cup

spelt, cooked

  1. Preheat oven to 400°F. Coat acorn squash with extra-virgin olive oil. Season with coarse salt and black pepper.

  2. On a rimmed baking sheet, place cut sides down.

  3. 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.

  4. Roast until squash is tender and grape mixture is caramelized (~38 mins), stir grape mixture once.

  5. To serve, fill squash with grain and grape mixture.