Warm Butternut Squash and Wheatberry Salad

I love the nuttiness of wheatberries, and it's delicious with creamy butternut squash. - apartmentcooker

4 Servings

Prep Time: 20 min Cook Time: 1 min Total Time: 21 min

https://food52.com/recipes/7259-warm-butternut-squash-and-wheatberry-salad

Ingredients

1 small butternut squash, peeled and cubed (454 g)

olive oil, as needed

salt and pepper, as needed

2 sprigs rosemary, roughly chopped

2 sprigs thyme, roughly chopped

2 tablespoons butter (28 g)

1 onion, diced (220 g)

2 cloves garlic, minced (10 g)

3/4 cup wheatberries, soaked overnight (138 g)

1/2 cup white wine (120 g)

2 1/2 cups chicken broth, warm (567 g)

1 tablespoon roughly chopped sage (2 g)

grated parmesan cheese, to taste

salt and pepper, to taste

Instructions

Step 1

Toss the cubed squash with the olive oil in a medium bowl. Season with salt, pepper, and herbs.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Stir in the cooked squash, sage, and parmesan. Season with salt and pepper. If desired, finish with another knob of butter. Serve warm.