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Roasted Squash with Shallots, Grapes, and Sage

Servings 4


  • 2 acorn squash, about 1.5 lbs. each
  • 2 TB plus 1 tsp. olive oil
  • 1 lb. mixed black and red grapes (about 3 cups)
  • 2-3 medium shallots, thinly sliced (about 1 cup)
  • 2 TB packed small fresh sage leaves
  • 1 1/3 C cooked spelt, wheat berries, barley or other whole grain


  1. Preheat oven to 400ºF. Cut squash in half lengthwise. Scoop out seeds.

  2. 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.

  3. 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.