PREPARATION:

For the Squash: 

1. Preheat oven to 400 degrees F. Cut top off of the squash (just like a pumpkin) and scoop seeds and some flesh out. Brush with olive oil and place on a parchment lined baking sheet, cut side down. Roast in oven for 30 minutes or until knife inserted goes in easy. Remove from oven and turn over and let cool. 

For the Grains: 

1. Place each grain in its own pot with 4 1/2 c water, bay leaf and a teaspoon of salt and 
2. bring to boil and reduce heat to medium.
3. The groats will be done in 10 minutes, spelt in 20 minutes and the wheat berries in 30-40. Drain each and rinse. Sweat the onion in olive oil over medium high heat until caramelized, add garlic and herbs and cook for another 5 minutes. Remove from heat. Combine grains and warm onions and add olive oil and vinegar and season

For the Cream Sauce: 

1. Sweat onion and garlic in butter over medium heat for a few minutes. Add herbs and 
2. wine and reduce by half. Add cream, bring to a boil, and reduce by half. Strain and add 
3. sorrel and puree and season. 
4. To assemble, fill each squash with the grain mixture and add 1/4-1/2 cup of the sauce, bacon (if using) and clothbound cheddar. Bake in the oven for 10-15 minutes or until hot. 

   Editor's Note: Look for organic cheese and locally-grown vegetables—try at your local farmers' market.

5. Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured in the Culinary Adventure: Vermont Episode of Emeril Green.