In this house, the only thing getting stuffed this Thanksgiving are plants. Breaking from tradition isn’t easy especially when it comes to eating food around family and friends over a holiday meal. As we come to the end of harvest season, there are so many foods to be enjoyed and one of them is squash. This year, I grew squash in our garden for the first time. Although they are inexpensive to purchase it’s nice to enjoy a product that is organic. The older I get, the more I realize the importance of consuming more organic foods which are free of toxins. Toxins that can interfere with our DNA, change our bodies and how they work, and cause disease. It goes without saying, that the older I get and the more I consume whole foods, the better I feel and the more energy I have.
Squash isn’t always the most tasty vegetable on it’s own so what better way to spice it up and make it a whole meal with these ingredients. I have tried several different grains with this recipe that I created so feel free to experiment with your taste buds. For this recipe, I used wheat berries. You can also serve up this recipe with some homemade cranberry sauce. This is not only a great tasting meal but very filling. I had some leftover chickpeas so adding them to this recipe made it even more filling. The nutrients your body receives after consuming a wide variety of colours and textures will leave you with long-lasting energy.
Cooking Tip: Wheat berries can be cooked similarly to oats and can be sprouted for use in salads. Soak the wheat berries overnight and use a two and a half cup water to oats ratio for cooking. Any leftover cooked wheat berries can be used in salads.
- 2 medium butternut squash, cut lengthwise with seeds removed (you can use any type of squash)
- 1 onion finely chopped, divided
- 1 cup wheat berries rinsed well and drained
- 1 tbsp dried thyme
- 1 tbsp. dried sage
- 1 tbsp. dried oregano
- 2 garlic cloves minced
- 1 cups mushrooms finely chopped
- 2 celery stalks finely chopped
- 1 cup apple, finely chopped
- 1⁄2 cup toasted pumpkin seeds
- 1⁄2 cup dried cranberries
- 1-2 tbsp. vegetable broth
- Salt and pepper to taste
3. Roast squash in the oven until fork tender, about 45 minutes to an hour. Roasting time will depend on the size of your squash.
4. Remove from oven and set aside.
5. In a skillet, heat remaining tablespoon of oil, and add rest of onion, mushrooms, celery, and sage. Saute until vegetables are soft and no more liquid from mushrooms remains.
6. Toss mushroom mixture with cooked wheat berries, along with pumpkin seeds, dried cranberries and chopped apple. Season to taste with salt and pepper.
7. Stuff the squash halves with the pilaf and serve.
Eat Well – Move Well – Live Well