Roasted Acorn Squash & Grapes

This is a recipe I got from Martha Stewart – and since it’s always good to find new ways to do squash, I thought I’d add it here. Martha suggested roasting sage, but I didn’t have any so I skipped it; and she also suggested shallots which I also didn’t have so I soaked some minced onions and roasted those.

1 acorn squash
olive oil
sage leaves
cooked quinoa, spelt, barley or other grain

Slice the squash and scoop out the seeds. Brush them with olive oil, salt & pepper. Put them face down in a cooking dish (this makes them cook MUCH faster than if you leave them up).

Toss the whole grapes with the olive oil, sage leaves and chopped shallot. Arrange them in the roasting pan around the squash and cook everything for 35 – 40 minutes at 400 degrees. I thought the onions and grapes would get way over-cooked, but they didn’t!

Martha suggests serving the squash filled with some quinoa and the grapes.

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