Wednesday, December 17, 2014

roasted acorn squash with grapes

this sounds so weird.
roasted grapes?
but it was way too interesting for me to pass up!
i tweaked and tweaked some more and the end result was actually really, really good.
enjoy this delicious, winter dish either as a light supper or next to a big grilled pork chop!

Roasted Acorn Squash with Grapes
Serves 2.
1 acorn squash, halved and seeds scooped out and discarded
Olive oil
Salt and freshly ground black pepper
1 onion, thinly sliced
2 big sprigs of rosemary
1 pound of red, seedless grapes, destemmed
2 cups of your favorite rice pilaf (or cooked quinoa, couscous, etc)

Preheat the oven to 425*F.
Rub the acorn squash halves with olive oil and then liberally salt and pepper the insides.  Place them facedown on a large, rimmed baking sheet.  
Spread the onions, rosemary, and grapes around the pan and drizzle with olive oil.  Season with salt and pepper and toss with your hands to coat.
Roast for 20-30 minutes until the squash is tender when poked with a sharp knife.
Remove from oven and carefully turn the squash over onto a serving plate.
Fill with rice pilaf and mound onions and grapes on top and all around.  Discard rosemary.  Drizzle with a bit of olive oil and enjoy!

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