INGREDIENTS
2
Acorn squashes
1 lb
Grapes, mixed black and red
2 tbsp
Sage, packed small fresh leaves
1
Shallot, thinly sliced (about 1 cup), large
1
Salt and freshly ground pepper, Coarse
2 1/3 tbsp
Olive oil, extra-virgin
1 1/3 cups
Cooked spelt, wheat berries, barley, or other whole grain