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Roasted Squash with Shallots, Grapes, and Sage

Martha Stewart
  • 60 minutes
  • Serves 4

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