Whole Spelt Berries with Grilled Butternut Squash

I wanted to make something with wheat berries this weekend and I had a nice butternut squash on the kitchen table that I thought would be nice to use.  This is what I came up with. 

Spelt Berries with Grilled Butternut Squash, Pineapple, & Water Chestnuts

I soaked about a cup and a half of whole spelt berries overnight.  I then sauteed a chopped onion in olive oil, sea salt, ground pepper, and ginger until tender. I added the berries and let them brown a little bit. Then I added three cups water and simmered until tender, about 45 minutes.  While that was cooking I chopped and grilled a butternut squash until it was browned and tender in about a tablespoon of coconut oil. I added that to the undrained spelt berries, with some chopped green onions, chopped fresh pineapple, a small can of sliced water chestnuts I had in the cupboard, and a handful of Italian parsley. I made it when I got up this morning and it made a very good warm late breakfast.  My husband said the fresh pineapple would appeal to anyone with a sweet tooth.