You may have seen my Summer Patty Pan Stuffed Squash post, earlier this week.  http://gourmetnay.wordpress.com/2013/02/02/longing-for-summer-squash-stuffed/

In the late summer, we noticed a squash plant growing nearby our house, where we kept a small compost unit in the winter. Turns out, it produced two large squash that we have determined to be a hybrid of acorn and zucchini, based on the shape of the squash, the look of the plant and the taste.

I used a similar approach from the Patty Pans for this fall surprise. I hollowed out and deseeded these squash, then seasoned with smoked paprika, garam masala, and cumin. These squash were much denser than my patty pans, so I roasted them in the oven, before filling them for about 35-40 minutes. I created a steam bath with tomato broth.

While my squash was roasting, I started cooking my filling, which was wheat berries, which were from our CSA. I cooked them in veg stock for about 1 hour, until done. Add more liquid as needed! Note that you need to be very patient with wheat berries, they take a long time to cook and absorb a lot of liquid. At the last moment of cooking, I added in chopped sage.

Then I stuffed my squash and put them back in the oven for about 10-15 minutes to meld the flavors.

These beautiful fall squash took on the indian flavors and made for a really warm and filling main course.

I would replicate this recipe with am acorn squash or delicata squash.