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Savory Wheat Berry Squash and Mushrooms

A simply delightful and hearty dinner with cushaw squash, CSA store Sonoran grains and mushrooms.


1 cup wheat berries, cleaned and drained

2-3 cups sliced winter squash

1 bag oyster mushrooms

Salt and pepper to taste


Simmer wheat berries in water for one hour with a few pinches of salt. Add sliced squash (and more water if needed) and continue to simmer for another hour. Let stand while you dry (no oil) pan fry the mushrooms with salt and pepper until soft and tender. Top the sweet squash that melted onto the nutty grains with the mushrooms.

Submitted by Ann Marie Crane, Tucson CSA