Roasted Grape, Brussels Sprouts, Rice Stuffing with Squash

Roasting the grapes with the brussels sprouts and shallots creates a delicious caramelized dish. The pecans add some nice crunch and the squash adds the perfect side for a delicious fall meal. 


Stuffing Ingredients:

3 cups assorted whole grain rice blend

4 ¼ cups water

¾ t. onion salt

¾ t. garlic powder

¾ t. dried Italian herb mix

2 cups brussels sprouts cleaned and halved

3 cups firm red grapes, whole

1 large shallot, sliced

2 T. fresh sage, chopped

½ cup toasted pecans

1 T. Dijon mustard

Salt & Pepper to taste

1 medium sized butternut squash

2 t. maple syrup

Salt & pepper to taste

½ t. dried thyme


Place rice, onion salt, garlic powder, Italian herb mix and water in a rice cooker.  Turn on and prepare other ingredients while rice cooks.

Preheat oven to 400 degrees.  Wash the butternut squash.  Cut butternut squash lengthwise in half.  Scoop out seeds.  Place 1 t. maple syrup in squash cavity and spread with brush across the squash.  Sprinkle ¼ t. dried thyme and salt in pepper in each half.  Turn cut side down on non-stick baking sheet.  Set aside.

Using a large bowl place brussels sprouts, whole grapes, shallots, fresh sage, dijon mustard and salt and pepper and mix well.  Place mixture on baking sheet next to squash.  Roast in oven for 40 minutes or so until squash is tender.  Remove from oven.  Add brussels sprouts and grape mixture to the rice.  Stir well.  Toss in the toasted pecans.   Serve rice stuffing with a scoop of squash.