3 cups CoVi red and black grapes
4 acorn squash
4 shallots, sliced
2 sprigs of sage
½ cup pine nuts
Salt and pepper
1 box of your favorite packaged garlic couscous
1 Preheat oven to 400°F. Halve the acorn squash and remove seeds. Brush olive oil on the acorn squash and sprinkle with salt and pepper. Turn over face down on a jelly roll pan.
2 In a bowl, add assorted CoVi red and black grapes along with sliced shallots, sage from the sprigs, and salt and pepper to taste. Drizzle with olive oil and mix together. Scatter the grape, shallot, and sage mixture on the pan with the acorn squash.
3 Bake at 400°F for 40 min. While the acorn squash and CoVi grapes are cooking, toast your pine nuts on medium heat until lightly browned.
4 Prepare packaged garlic couscous according to directions on the box. Stir in toasted pine nuts once ready.
5 Once acorn squash is ready, flip over and fill with the garlic couscous.
6 Top with roasted CoVi grapes, sage, and shallot mixture.
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