Wheat Berry and Wild Rice Stuffed Winter Squash

Makes 4 entrée servings

Wheat berries have a nutty flavor and chewy texture that meld well with wild rice. Cook the wheat berries and wild rice separately as the cooking time will vary for each. The entire stuffing can be made the day before finishing the dish.

1⁄2 cup uncooked wheat berries 1⁄3 cup uncooked wild rice 1 tablespoon olive oil 1⁄4 cup finely diced onion 12⁄ cup finely chopped celery 1 garlic clove, minced

1 small sweet potato, peeled and cut into 1⁄4-inch dice (about 3⁄4 cup) and cooked (see note)

1 tablespoon maple syrup 1⁄4 cup chopped walnut or pecans

Soak wheat berries overnight in 2 cups water. The next day, rinse wheat berries; place in saucepot with 2 cups tap water. Bring to a boil; reduce to simmer and cook until tender, about 30 minutes. Drain in colander.

Place wild rice in a separate saucepot with 1 1⁄2 cups water. Bring to a boil, then reduce to a simmer. Simmer until rice pops open, about 35 to 40 minutes. Drain in colander.

2 tablespoons dried cranberries

2 tablespoons chopped dried apricots

2 tablespoons chopped fresh Italian parsley

1 teaspoon salt 1⁄8 teaspoon ground pepper

2 medium acorn squash, halved lengthwise, seeds removed

3 tablespoons unsalted butter, melted

2 teaspoons packed brown sugar

In a medium saute pan, heat olive oil over medium heat. Add onion, celery and garlic. Saute 2 minutes.

Transfer sauteed vegetables to mixing bowl. Add wild rice, wheat berries, sweet potato, maple syrup, nuts, dried fruit, parsley, salt and pepper.

Preheat oven to 375 degrees.

Place acorn squash halves, cut side up, on baking sheet pan. Brush tops and cavities with melted butter. Divide brown sugar between halves. Bake in preheated oven until squash is tender, about 25 minutes. Test by inserting a paring knife into squash flesh. It should come out easily. Squash will be baked again, so be careful not to overbake.

Remove from oven, keeping squash on baking sheet pan. Divide stuffing among squash halves. Return to oven; roast another 15 minutes, until heated through.

Note: The diced sweet potato can be steamed in a microwave oven with a little water or in a small skillet.