Roasted Kuri Squash with Fruit and Nut Topping - alive magazine

Ingredients

• 2 1/2 lb (1.25 kg) red kuri squash
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1/4 tsp (1 mL) sea salt
• 1/8 tsp (0.5 mL) freshly ground black pepper8
• 3/4 cup (180 mL) dry wheat berries
• 3 cups (750 mL) hot water
• 1/2 cup (125 mL) pomegranate arils
• 1/4 cup (60 mL) shelled hazelnuts, toasted and chopped
• 1/4 cup (60 mL) hemp hearts (optional)
• 1/4 cup (60 mL) finely chopped Italian parsley, plus extra sprigs for garnish
• 1/2 tsp (2 mL) Chinese five-spice powder
• Freshly squeezed juice from 1/2 orange
• 1/4 cup (60 mL) full fat plain yogurt