Squash is one of my favourite warming and tasting veggies. I slice it in half, remove the seeds and bake it faced down at 400f and it usually takes at least 40min. to cook or more depending on size.  If you can easily poke it with a fork, you know it’s ready.  You can pretty much stuff squash with anything you want or puree it into a soup. Stuff it with rice, quinoa or wheat-berry salad, or enjoy it with greek yogurt and honey.   Whether you go the sweet or savoury route, it’s delicious tasting nonetheless. For this recipe, I filled it with a wheat-berry salad (that I usually make in the spring and summer months), but I thought the nutty flavour wheat-berries have really compliment the squash well for this time of year.

Wheat-berries consist of the full wheat kernel (the bran, the germ and the endosperm) which makes them highly nutritious because they haven’t undergone any processing. High in protein, fiber and iron, they have a real nutty texture and flavour that I gravitate to.  They do take particularly long to cook (at least 50 min.), so be prepared for that.  You have to bring them to a boil and reduce to medium heat and let them simmer for about an hour.  This salad is great on its own, and it can really be enjoyed all year round.

• 2 cups cooked wheat berries
• handful (or more) of dried cranberries
• handful chopped natural walnuts
• 1/4 cup olive oil
• salt/pepper to taste
• 1 thinly chopped celery stalk
• 1/4 cup chopped red or green onions
• 1 tbs of liquid honey
• 1 tsp honey-mustard (optional)

Directions

1. mix all ingredients and keep refrigerated
2. fill (already baked) acorn squash with wheat-berry salad or enjoy on its own
3. squash can be eaten warmed (with added organic butter or ghee) or at room temperature, while the wheat-berry is best served at room-temperature or cold on it’s own