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Prep time
20 minutes
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Cook time
1 hour
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Serves
4
Author Notes
I love the nuttiness of wheatberries, and it's delicious with creamy butternut squash. - apartmentcooker —Erin Jeanne McDowell
Test Kitchen Notes
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
Ingredients
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1
small butternut squash, peeled and cubed (454 g)
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olive oil, as needed
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salt and pepper, as needed
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2
sprigs rosemary, roughly chopped
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2
sprigs thyme, roughly chopped
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2 tablespoons
butter (28 g)
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1
onion, diced (220 g)
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2
cloves garlic, minced (10 g)
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3/4 cup
wheatberries, soaked overnight (138 g)
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1/2 cup
white wine (120 g)
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2 1/2 cups
chicken broth, warm (567 g)
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1 tablespoon
roughly chopped sage (2 g)
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grated parmesan cheese, to taste
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salt and pepper, to taste
Directions
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Toss the cubed squash with the olive oil in a medium bowl. Season with salt, pepper, and herbs.
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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.
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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.
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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.
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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.
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Stir in the cooked squash, sage, and parmesan. Season with salt and pepper. If desired, finish with another knob of butter. Serve warm.
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