Curried Squash

June 17, 2010 in Side Dishes by Webmaster

Neither wheat berries nor squash need always to be plain.

This recipe is full of flavors and textures.


Winter Squash (butternut, acorn or banana squash) enough to yield 3 to 4 cups of cubed squash
2 tablespoons extra virgin olive oil
2 cups chopped onion
2 chopped cooking apples (1/2 inch pieces)
1 T curry powder
½ t salt
½ t ground coriander
¼ t ground black pepper
2 ½ cups cooked hard red spring wheat berries
1/3 cup raisins
¾ cup vegetable or chicken broth
¼ cup of roasted cashews or pistachios


  • Heat oven to 375º F.
  • Pierce squash a few times and roast (butternut, acorn or banana) until it yields to gentle pressure. It should not be too soft.
  • When cool enough to handle, remove seeds and peel from squash. See pictures below.
  • Cut squash into ½ inch cubes.
  • Roast nuts if necessary. Toast pistachios for 3 to 4 minutes, stirring constantly, in a dry, nonstick skillet over medium heat, until the nuts have browned evenly.
  • Sauté onion and apples in oil for 5 minutes.
  • Add curry powder, salt, coriander, and pepper, then sauté for 2 more minutes
  • Add ¾ cup broth, wheat berries, and raisins.
  • Simmer for 3 minutes while stirring.
  • Fold in the squash.
  • Sprinkle with the roasted nuts.

Note: I used a small pink banana squash from my garden. It was big enough to make two recipes.