I love the nuttiness of wheatberries, and it's delicious with creamy butternut squash. - apartmentcooker —Erin 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
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.