Some foods just wow you – bowl you over like a bunch of pins. BAM! Whoa, what just happened? Like, you’re so busy tasting it, you forget there are three other mouths to feed, waiting at the table. Like, you’re whisked off to some fantasyland. Like, you take the last bite and then cry a little inside.
And you know the food is going to bring you to your knees before you even take that first bite, just based on the list of ingredients. And it doesn’t disappoint at all. It’s everything you knew it would be.
And so you make it again. Four days in a row.
That’s this, friends.
No words. Just…make it. You must.
Roasted Acorn Squash with Onion, Grapes, and Thyme
Prep time: 15 minutes
Cook time: 40 minutes
• 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 red grapes (about 3 cups)
• 1 large sweet onion, thinly sliced
• 1 1/2 tablespoons chopped fresh thyme
• 1 cup Trader Joe’s Harvest Blend*
• 1 cup vegetable or chicken broth
Preheat oven to 400 degrees. Cut squashes in half lengthwise. Scoop out seeds and discard.
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, onion, and thyme 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. (If you notice that the onions are starting to burn, remove them from the oven and put on a plate; tent with foil to keep warm.)
While squash is cooking, combine your Harvest blend and broth in a small pot. Bring to a boil and then reduce heat to simmer; cook for approximately 10 minutes, stirring occasionally to prevent sticking, until al dente.
To serve, fill squash with grain and grape mixture.
*Note: spelt, wheat berries, barley, or other whole grain may be substituted for the Harvest Blend.
(adapted from Martha Stewart Living)