Food & Cooking Recipes Ingredients Pasta and Grains Roasted Squash with Shallots, Grapes, and Sage 3.7 (34) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 15 mins Total Time: 1 hrs Servings: 4 Scoop out the squash seeds and roast them for a nutritious snack. Ingredients 2 acorn squashes (about 1 ½ 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 ⅓ 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. Rate it Print