Roasted Acorn Squash and Grapes with Walnuts

  • 4 Total Servings
  • 1 hr Cook Time
  • 15 min Prep Time
  • 1 hr
    15 min
    Total Time

A seasonal side dish that's nutritious and easy to prepare.


  • 1 acorn squash, cut in quarters, seeds and stem removed
  • ¼ tsp ground cumin
  • ½ tsp ground cinnamon
  • ground red pepper, to taste
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup Welch's red seedless grapes
  • 2 tbsp raw chopped walnuts
  • 1 ½ cups Welch’s 100% Grape Juice made with Concord grapes


Serving Size: 1/4 of recipe

  • 130 calories
  • 2g fat
  • 0g saturated fat
  • 2g protein
  • 28g carbohydrates
  • 0mg cholesterol
  • 250mg sodium
  • 2g fiber



  1. Preheat oven to 350° F. Place squash quarters in a baking dish with the skin side down.
  2. Place spices, Welch's grapes and nuts in a bowl or zip lock bag and toss until spices cover the nuts and grapes.
  3. Place grape mixture into the wells of the squash quarters, allowing the additional grape mixture to run over the sides into the bottom of the baking dish.
  4. Pour Welch's 100% grape juice slowly over the top of the squash, filling the bottom of the baking dish.
  5. Place uncovered baking dish in the hot oven and roast until squash is soft and the grapes are roasted, about 50-60 minutes.
  6. Remove from oven. To serve, spoon warm grape juice over the top of the squash quarters.

Recipe Created by: Mary Kimbrough, RD, LD; and Robin Plotkin, RD, LD