Neither wheat berries nor squash need always to be plain.

This recipe is full of flavors and textures.

Ingredients:

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

Directions:

• 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.