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Author Notes: I love the nuttiness of wheatberries, and it's delicious with creamy butternut squash. - apartmentcooker - erinmcdowell
Food52 Review: More side dish than salad, this is really good. Great taste -- onions, garlic, sweet squash, herby notes from thyme, rosemary and sage -- and great texture from the wheatberries. I had never used wheatberries before so I wasn't sure how long they would take to cook -- they took about an hour so when I make them again, I will start them before roasting the squash. My "small" butternut squash weighed about 1.5 pounds, and I used about 3/4 of it in the salad. This is a wonderful, hearty way to eat butternut squash, and I'm looking forward to having leftovers for lunch -- I highly recommend it for Editors' Pick. - drbabs - The Editors
- 1 small butternut squash, peeled and cubed
- olive oil, as needed
- salt and pepper, as needed
- 2 sprigs rosemary, roughly chopped
- 2 sprigs thyme, roughly chopped
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 3/4 cup wheatberries, soaked overnight
- 1/2 cup white wine
- 2 1/2 cups chicken broth, warm
- 1 tablespoon roughly chopped sage
- grated parmesan cheese, to taste
- salt and pepper, to taste
- Toss the cubed squash with the olive oil in a medium bowl. Season with salt, pepper, and herbs.
- Spread into an even layer on a baking sheet, and roast in a 400 degree oven until lightly golden and tender, about 20-25 minutes. Set aside.
- Heat the butter over medium heat. Add the onion and saute until translucent, about 4-5 minutes. Add the garlic and saute until translucent, about 1 minute more.
- Add the wheatberries and stir to heat through, about a minute. Add the wine, and bring to a boil. Boil, stirring occasionally, until the wine has mostly evaporated.
- Add the chicken broth and bring the mixture to a simmer over medium low heat. Cover, and simmer until the liquid is all absorbed and the wheatberries are tender.
- Stir in the cooked squash, sage, and parmesan. Season with salt and pepper. If desired, finish with another knob of butter. Serve warm.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Butternut Squash