Author Notes
The orange vinaigrette adds just the right pop to the glorious Fall flavors of squash, red wheat berries and cranberries. —Palouse Brand
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Ingredients
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1.5 cups
hard red winter wheat berries
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3 cups
water
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2 cups
butternut squash, 1” cubes
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2 tablespoons
extra-virgin olive oil, divided
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1
zested orange peel
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1 tablespoon
maple syrup
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1/2 cup
fresh parsley, chopped
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3/4 cup
dried cranberries
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1/4 cup
almonds (optional)
Directions
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Bring water to a boil and add wheat berries. Reduce heat to a simmer, cover and cook until soft, about 45-50 mins. and drain.
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Preheat oven to 400°.
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Toss the squash with 1 tbsp. olive oil, place on a baking sheet and roast for approximately 20-30 min. Cool on paper towel to soak up any extra olive oil.
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Meanwhile, prepare vinaigrette. Mix orange zest, orange juice, 1 tbsp. olive oil and syrup together.
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In large bowl combine wheat berries, roasted squash, vinaigrette, parsley and cranberries. Cool down in refrigerator – this may add a little to the total time.
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To serve, top with sliced almonds (optional).
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