Reviews (1) Add Rating & Review 34 Ratings 5 star values: 6 4 star values: 16 3 star values: 8 2 star values: 2 1 star values: 2 Martha Stewart Member Rating: Unrated 11/03/2013 Made this tonight using dried sage and wheatberries. I liked it very much.
Back to Roasted Squash with Shallots, Grapes, and Sage All Reviews for Roasted Squash with Shallots, Grapes, and Sage - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Squash with Shallots, Grapes, and Sage Credit: John Kernick Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 2 acorn squashes (about 1 1/2 pounds each) 2 tablespoons plus 1 teaspoon extra-virgin olive oil Coarse salt and freshly ground pepper 1 pound mixed black and red grapes (about 3 cups) 1 large shallot, thinly sliced (about 1 cup) 2 tablespoons packed small fresh sage leaves 1 1/3 cups cooked spelt, wheat berries, barley, or other whole grain
Gallery Roasted Squash with Shallots, Grapes, and Sage Credit: John Kernick
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Gallery
Roasted Squash with Shallots, Grapes, and Sage Credit: John Kernick
Roasted Squash with Shallots, Grapes, and Sage
Credit: John Kernick
Roasted Squash with Shallots, Grapes, and Sage
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 4
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 2 acorn squashes (about 1 1/2 pounds each) 2 tablespoons plus 1 teaspoon extra-virgin olive oil Coarse salt and freshly ground pepper 1 pound mixed black and red grapes (about 3 cups) 1 large shallot, thinly sliced (about 1 cup) 2 tablespoons packed small fresh sage leaves 1 1/3 cups cooked spelt, wheat berries, barley, or other whole grain
Directions
Preheat oven to 400 degrees. Cut squashes in half lengthwise. Scoop out seeds and reserve, if desired (see note, above).
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. 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.
Reviews (1)
Add Rating & Review 34 Ratings 5 star values: 6 4 star values: 16 3 star values: 8 2 star values: 2 1 star values: 2
Martha Stewart Member Rating: Unrated 11/03/2013 Made this tonight using dried sage and wheatberries. I liked it very much.
Reviews (1)
Add Rating & Review 34 Ratings 5 star values: 6 4 star values: 16 3 star values: 8 2 star values: 2 1 star values: 2
Add Rating & Review
34 Ratings 5 star values: 6 4 star values: 16 3 star values: 8 2 star values: 2 1 star values: 2
34 Ratings 5 star values: 6 4 star values: 16 3 star values: 8 2 star values: 2 1 star values: 2
34 Ratings 5 star values: 6 4 star values: 16 3 star values: 8 2 star values: 2 1 star values: 2
5 star values: 6 4 star values: 16 3 star values: 8 2 star values: 2 1 star values: 2
Martha Stewart Member Rating: Unrated 11/03/2013 Made this tonight using dried sage and wheatberries. I liked it very much.Martha Stewart Member
Rating: Unrated 11/03/2013
Made this tonight using dried sage and wheatberries. I liked it very much.
Rating: Unrated
All Reviews for Roasted Squash with Shallots, Grapes, and Sage
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Squash with Shallots, Grapes, and Sage
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
