Thanksgiving Vegetarian Recipes Everyone Will Eat

Roasted Squash with Shallots, Grapes and Sage


  • 2 acorn squashes (about 1 1/2 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 1/3 cups cooked spelt, wheat berries, barley or other whole grain


  1. Preheat oven to 400 degrees.
  2. Cut squashes in half on their long side.
  3. Scoop out seeds and save for later.
  4. Brush cut sides of squash halves with olive oil.
  5. Season with salt and pepper.
  6. Place, cut sides down, on a rimmed baking sheet.
  7. Combine grapes, shallot and sage in a bowl and drizzle with remaining 2 tablespoons of olive oil. Season with salt and pepper and place around squash.
  8. Roast, stirring grape mixture once, until squash is tender and grape mixture is caramelized (35 to 40 minutes).
  9. Fill squash with grain and grape mixture.


Visit the Healthy Recipes center for more recipes. 

For  another Thanksgiving-inspired recipe, visit and follow me on Instagram: @Ooolala_laa 

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