Squash is always a great side option for any traditional Thanksgiving feast. Whether it’s in the form of soup or simply roasted, squash brings hearty flavors to the table. This year, spice up your regular squash recipe with this version, which is stuffed with grapes, shallots and sage. This dish is not only colorful, but full of flavor, too!
Adapted from Martha Stewart Living, I used every ingredient except the “cooked spelt, wheat berries, barley or other whole grain,” as my local grocery was all out. Truth be told, though, the recipe is great even without that ingredient.
- 2 acorn squashes (about 1½ pounds each)
- 2 Tablespoons plus 1 teaspoon extra-virigin 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
- Preheat oven to 400 degrees.
- Cut squashes in half lengthwise.
- Scoop out seeds and reserve, if desired.
- Brush cut sides of squash halves with 1 teaspoon olive 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 olive 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 grape mixture.
Want more recipes? Check out our Winter Holiday Pinterest Board filled with yummy eats to please any palate.