Wheat berries are whole unprocessed wheat kernels. They require an extended period of cooking to tenderize the grain, so use that time to cook your squash.
1 tablespoon vegetable oil
1 1/2 cups finely chopped onion
1 cup uncooked wheat berries
1/2 teaspoon mustard seeds
1/4 cup chopped dry-roasted cashews
1 tablespoon grated peeled fresh ginger
1 jalapeño pepper, seeded and minced
2 cups water
1/4 teaspoon salt
1 (14 1/2-ounce) can vegetable broth
2 tablespoons minced fresh cilantro
1 tablespoon fresh lemon juice
2 acorn squash (about 1 pound each)
1 tablespoon maple syrup
1/8 teaspoon ground cinnamon
Cilantro sprigs (optional)
How to Make It
Preheat oven to 350°.
Heat oil in a medium saucepan over medium-high heat. Add onion, wheat berries, and mustard seeds; sauté 3 minutes or until onion is tender. Add nuts, ginger, and jalapeño; sauté 1 minute. Add water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender. Stir in minced cilantro and juice. Remove from heat; keep warm.
While wheat mixture cooks, prepare squash. Cut squash lengthwise in half; discard seeds. Combine syrup and cinnamon; brush over squash. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 40 minutes or until tender. Divide the wheat mixture evenly among squash halves. Garnish with cilantro sprigs, if desired.
This was really tasty. The sweet squash and the savory filling blended nicely. I still had some moisture in the wheat berry filling after simmering it, so I scouped out the good stuff to fill the squash shells. I would recommend this to others... for a lazy weekend day as it takes some time.
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