Warm Butternut Squash and Wheatberry Salad

By • October 22, 2010 • 8 Comments

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Author Notes: I love the nuttiness of wheatberries, and it's delicious with creamy butternut squash. - apartmentcooker —Erin McDowell

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

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Serves 4

  • 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
  1. Toss the cubed squash with the olive oil in a medium bowl. Season with salt, pepper, and herbs.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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