One of my favorite fall/winter foods is butternut squash; I also recently discovered acorn squash, which is also delicious. This dish celebrates both of those and lets their flavors shine. Again, this is a recipe that can be adjusted to your tastes. Here is what I threw together:
1 butternut squash, peeled, seeded, cubed
2 acorn squash, washed, seeded, cubed
1/4 c. barley
1/4 c. wild rice
1 c. chicken broth
1.5 c. chickpeas, cooked
1 T. fresh parsley, chopped
1 T. fresh thyme
1 c. coarsely chopped nuts of choice (toasted walnuts, macadamia nuts, or hazelnuts work great)
1/2 c. gruyere cheese, cubed (optional)
1. Lay the squash pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast the squash in a 400 degree oven for approximately one hour, or until tender and starting to slightly brown.
2. Meanwhile, cook the barley and wild rice in the chicken broth until tender, approximately 1 hour.
3. In a large bowl or serving dish, gently mix together all of the ingredients: nuts, thyme, parsley, chickpeas, barley, wild rice, and squash.