Become a Grapeivore by making this recipe!

Acorn Squash w/ Roasted Shallots Sage and CoVi Grapes

Print Recipe
Acorn Squash w/ Roasted Shallots Sage and CoVi Grapes
  1. Preheat oven to 400 degrees
  2. Halve Acorn Squash Remove seeds Bush Olive oil on the acorn squash Sprinkle with salt and pepper Turn over face down on the pan In a bowl, add 3 cups of CoVi red and black grapes Add 4 sliced shallots, mix in a sprig of Sage Salt and Pepper Drizzle with Olive Oil Toss together Scatter the grape and sage mixture on the pan with the acorn squash Bake at 400 for 40 minutes
  3. Roast Pine Nuts Heat pan to medium heat Add 1 cup of pine nuts Continually turn until all pine nuts have a nice brown color
  4. Prepare Garlic Couscous Heat sauté pan to medium high heat (8/7) on dial Add a tablespoon of butter 1 1/2 cups of chicken broth Spice packet Bring to a boil Stir in Couscous Place lid on sauté pot and remove from heat Let sit for 10 minutes With a fork gently fluff the couscous Stir in 3/4 cup of Roasted Pine Nuts Once Acorn Squash is ready, flip over and fill with Couscous mixture Then top with roasted CoVi Grapes, Sage, and Shallot Mixture