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Roasted Squash and Wheat Berry Stuffing

Roasted Squash and Wheat Berry Stuffing


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Heat the olive oil in a sauté pan over medium-high heat. Sauté the olives until softened. Then, add the wheat berries, water, herbs, and salt. Season with pepper, to taste. Bring to a boil over high heat and then reduce the heat to medium. Cook for 30 minutes, then add the red chard stems. Cook for 15 minutes, add the red chard leaf ribbons, cook for 1 minute to soften, and remove from the heat.

Preheat the oven to 400 degrees.

Rub the squash lightly with extra-virgin olive oil and salt, to taste. Place on a baking sheet or dish skin side down and transfer to the oven. Roast until the flesh is soft, about 45 minutes. Remove from the oven and pull the flesh from 2 of the squash quarters for a total of 2 cups and mix with the wheat berries.

Heat a cast-iron skillet over high heat until screaming hot. Cook on one side until the squash softens a bit more, flip, and cook for about 30 more seconds. Wipe the pan, place over the lowest heat possible, and add the pepitas. Toast until they pop. Toss everything together in a bowl and serve.


Recipe Summary

  • 3 cups water
  • 1 ½ cups hard red winter wheat berries
  • 2 cups butternut squash cut into 1-inch cubes
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons orange juice
  • 1 tablespoon pure maple syrup
  • 1 large orange, zested
  • ½ cup chopped fresh parsley
  • ¾ cup dried cranberries
  • ¼ cup sliced almonds (Optional)

Bring water to a boil in a saucepan and add wheat berries. Reduce heat to low, cover, and let cook until soft, 45 to 50 minutes. Drain.

Preheat the oven to 400 degrees F (200 degrees C).

Toss squash with 1 tablespoon oil and place on a baking sheet.

Roast in the preheated oven until tender, 20 to 30 minutes. Transfer squash to a paper towel-lined plate to soak up excess oil and let cool.

Meanwhile, mix orange juice, remaining oil, maple syrup, and orange zest together in a bowl for vinaigrette.

Combine cooked wheat berries, roasted squash, vinaigrette, parsley, and cranberries together in a large bowl. Let cool in the refrigerator, 10 to 20 minutes. Top salad with sliced almonds and serve.


Wheat Berries with Roasted Parsnips, Butternut Squash & Dried Cranberries

Healthy whole grains star in this colorful recipe, which pairs wheat berries — whole wheat kernels — and roasted root vegetables. Enjoy as a side dish for roasted meats or as a light meal on its own.

Wheat Berries with Roasted Parsnips, Butternut Squash & Dried Cranberries

1 cup (6 oz./185 g.) wheat berries, rinsed

Salt and freshly ground pepper

3 parsnips, cut into 1/2-inch (12-mm.) pieces

1 small butternut squash, halved, seeded, peeled and cut into 12-inch (12-mm.) pieces

1 large red onion, cut into 1/2-inch (12-mm.) pieces

1/4 cup (2 fl. oz./60 ml.) olive oil, plus more as needed

1/2 cup (3/4 oz./20 g.) chopped fresh flat-leaf parsley

1/2 cup (2 oz./60 g.) dried cranberries

2 green onions, dark and light green parts, chopped

In a pot, combine 3 1/2 cups (28 fl. oz./875 ml.) water, the wheat berries and 1/2 teaspoon salt and bring to a boil. Reduce the heat to low, cover and cook until tender, about 1 hour. Drain and place in a large bowl.

Meanwhile, preheat the oven to 450ºF (220ºC). Line a baking sheet with parchment paper. Put the parsnips, squash, red onion and garlic on the prepared sheet. Drizzle with the 1/4 cup (2 fl. oz./60 ml.) oil and the vinegar and season generously with salt and pepper. Roast, stirring once, until the vegetables are caramelized and fork-tender, about 25 minutes. Peel the roasted garlic, break into small pieces and return to the sheet.

Add the roasted vegetables to the bowl with the wheat berries and stir to combine. Add the parsley, cranberries and green onions and mix well. Drizzle with additional oil if the mixture needs more moisture. Season with salt and pepper and serve. Serves 4-6.

/>Find more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day , by Kate McMillan.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 1 ½ cups finely chopped onion
  • 1 cup uncooked wheat berries
  • ½ teaspoon mustard seeds
  • ¼ cup chopped dry-roasted cashews
  • 1 tablespoon grated peeled fresh ginger
  • 1 jalapeño pepper, seeded and minced
  • 2 cups water
  • ¼ teaspoon salt
  • 1 (14 1/2-ounce) can vegetable broth
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon fresh lemon juice
  • 2 acorn squash (about 1 pound each)
  • 1 tablespoon maple syrup
  • ⅛ teaspoon ground cinnamon
  • Cooking spray
  • Cilantro sprigs (optional)

Heat oil in a medium saucepan over medium-high heat. Add onion, wheat berries, and mustard seeds sauté 3 minutes or until onion is tender. Add nuts, ginger, and jalapeño sauté 1 minute. Add water, salt, and broth bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender. Stir in minced cilantro and juice. Remove from heat keep warm.

While wheat mixture cooks, prepare squash. Cut squash lengthwise in half discard seeds. Combine syrup and cinnamon brush over squash. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 40 minutes or until tender. Divide the wheat mixture evenly among squash halves. Garnish with cilantro sprigs, if desired.


This is the type of meal that is perfect for serving to guests, or just when you feel like a little something special. Roasted squash pairs perfectly with leeks and feta to bring you a chewy, flavourful alternative to the frittata. This recipe serves about six.

Wheat Berry Gratin with Leeks, Feta + Winter Squash
Adapted from the The New York Times

2 pounds winter squash, peeled and cut in small dice (about 1/2 inch)
4 tablespoons extra virgin olive oil
2 large leeks, white and light green parts only, cleaned and chopped
3 to 4 tablespoons chopped basil leaves
3 eggs
1 cup feta, crumbled
1 cup cooked Flourist Wheat Berries
1/4 cup fresh dill, chopped
Salt and pepper

Heat oven to 425 degrees. Oil a 2-quart baking dish or gratin. Line a sheet pan with parchment. Place squash on baking sheet, season with salt and pepper, and add 2 tablespoons olive oil. Toss squash until evenly coated with oil. Place in oven and roast until tender and lightly coloured, about 25 to 30 minutes, stirring every 10 minutes. Remove from oven and set aside. Turn heat down to 375 degrees. Heat another tablespoon of olive oil over medium heat in a large, heavy skillet and add leeks. Cook, stirring, until they begin to soften, about 2 minutes. Add a generous pinch of salt and continue to cook, stirring often, until tender, another 3 to 4 minutes.

When ready, add cooked squash to pan and toss together. Remove from heat. Once cool, add the cut basil leaves. In a large bowl, beat eggs. Add salt to taste (remembering that feta is very salty) and feta, and beat together until feta has broken up into eggs. Stir in squash and leek mixture and Wheat Berries. Scrape into oiled baking dish. Drizzle remaining oil over top. Bake for 35 minutes, or until lightly browned. Remove f rom heat. Serve hot, warm or at room temperature topped with fresh dill.


Wheat Berry Salad with Roasted Squash, Spinach and Pear

Finally there is a chill to the air, and we can settle into my favorite part of autumn, the stretch leading up to Thanksgiving. The leaves have been whipping around my yard, and blustery days have me craving heartier salads with ingredients such as those in this wheat berry recipe. Roasted Honeynut squash and pear deliver peak fall flavors while the wheat berries themselves lend the characteristic nutty, slightly chewy texture that give this grain salad the substance we seek as coats and mittens slowly become essential. Freshly made, this vegan dish can be enjoyed warm or room temperature and makes a great Thanksgiving side.

Ahead of her time in so many ways, my grandmother favored plant-based eating before it was known as such. Her favorite dinner combinations involved a base of brown rice and spinach. Here I trade the brown rice for wheat berries, whole wheat kernels packed with nutrients. A maple vinaigrette ties all the autumn flavors together.

1 ½ cups hard red wheat berries
1 Honeynut squash (about 1 pound)
¼ cup finely chopped shallot (about 1 medium)
1 ripe but firm pear
5 ounces baby spinach
⅓ cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon stone ground mustard
Kosher salt and freshly cracked black pepper

Uncooked wheat berries resemble thick brown rice, but they have a slightly chewier bite that makes them my favorite whole grain. For this grain salad recipe, I used a hard red wheat berry for color and flavor but any hard variety will do.

Begin by cooking the wheat berries. Rinse until the water runs clear then add to a pot with 5 cups filtered water. Bring to a boil, add a pinch of salt, and cook covered over medium-low for 40 minutes. Check the wheat berries for texture. They should be chewy but not tough and may require up to a full hour of cooking. Continue to check about every 5 minutes.

In the meantime roast the Honeynut squash. Preheat the oven to 425 degrees. Halve, scoop out the seeds and pulp, then cut the unpeeled squash into about ¾-inch pieces. Toss with a tablespoon of olive oil, sprinkle with salt, and spread on a parchment-lined baking sheet. Roast for 15 minutes then flip and continue cooking for an additional 10 or until they have begun to caramelize.

While the squash roasts and the wheat berries cook, make the dressing. Combine the olive oil, vinegar, maple syrup, and mustard and blend until emulsified. Season with salt and pepper. Allow to meld at room temperature.

Next cook the chopped shallot with a drizzle of olive oil in a pan over medium-low heat until translucent. Set aside. Chop the pear and set aside.

Add the spinach to a bowl or serving tray. When the wheat berries are done, drain them, add the shallots, and allow the heat of the berries to wilt the spinach for a few minutes.

Toss with some of the dressing then add the roasted squash and chopped pear, and toss with as much additional dressing as desired. Serve the wheat berry salad warm or room temperature.


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Roasted Butternut Squash Salad with Warm Cider Vinaigrette

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Stuffed Delicata Squash

Here's a delicious way to enjoy delicata squash - stuffed with a bread and sausage stuffing reminiscent of Thanksgiving. It's easy to eat with the skin of delicata squash being edible and just needs a side salad or green vegetable to go alongside.

What is Delicata Squash?

Squash can generally be broken into two groups – summer squash and winter squash. The main difference between the two is their skin – summer squash has a thin skin and winter squash has a thick, tough skin. Then, there’s delicata squash. Delicata squash belongs to the winter squash family, but has a delicate skin (see where the name comes from?) that you can easily slice through AND that is edible. I think for this very reason alone, delicata squash is my favorite winter squash. When you make stuffed delicata squash, it’s super easy to prepare and to eat – no scooping of squash out of its skin, just slice and eat. Plus, it’s a really pretty squash.

How to Roast Squash

As with any squash, once you slice delicata squash in half you’ll find a cavity with seeds inside. Scoop the seeds out and season the inside of the squash with olive oil, salt and freshly ground black pepper.

Cooking Time for Roasted Squash

Always place the squash cut side down on the baking sheet. This traps the steam from the squash and helps it keep its moisture as it cooks through. How long it takes to roast depends on how thick the squash is, but generally 20 to 25 minutes is sufficient.

Vegetarian Stuffed Squash

The stuffing made for this recipe has sausage included, but that doesn’t mean that YOU have to include it if you’d prefer a vegetarian option. You can keep it simple and just omit the sausage, change the chicken stock to vegetable stock and leave everything else the same. If you want to add something to replace the sausage, some lightly toasted chopped pecans would be especially nice.

Stuffing Variations

There are other options for varying the stuffing for this recipe. If you’re not a fan of pork, just substitute turkey or chicken sausage instead. To make the stuffing gluten-free, you could use a grain like quinoa or rice instead of the bread cubes, reducing the chicken stock to just enough to moisten the recipe – about ¼ to ½ cup.

Baked Stuffed Squash

Once the squash has had its preliminary roast and you’ve made the stuffing, you just have to marry the two together and give it a final bake. You can pause at this stage before the final bake if you like. Leave the stuffed squash out on the counter for an hour or two before baking, or refrigerate it for any longer period of time.

What to Serve Alongside

A small stuffed squash could serve as a side dish (or cut a large one in half), but I think this stuffed delicata squash is a really tasty and delightful dinner with just a side salad or a green vegetable. Make a simple vinaigrette and toss some mixed greens and tomatoes. Or make it really feel like Thanksgiving and serve Brussels sprouts on the side.

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Stuffed Delicata Squash

Ingredients

  • 2½ cups ¼-inch bread cubes
  • 2 medium delicata squash
  • olive oil
  • salt and freshly ground black pepper
  • 6 ounces mild Italian sausage raw
  • 2 tablespoons butter
  • ½ onion diced
  • 2 ribs celery diced
  • 4 ounces cremini mushrooms chopped
  • 1 teaspoon dried thyme
  • ½ teaspoon rubbed sage
  • 1 cup chicken stock
  • ⅓ cup dried cranberries
  • 1 egg beaten
  • 1 tablespoon chopped fresh parsley

Instructions

Spread the bread cubes out in a single layer on a sheet pan. Toast in the oven for 15 minutes and then transfer them to a large bowl.

Slice the delicata squash in half, lengthwise and scoop out the seeds. Brush the cut sides of the squash with olive oil and season with salt and freshly ground black pepper. Place the squash, cut side down, on the sheet pan and roast for 25 minutes. (You can toast the crumbs and roast the squash at the same time if both will fit in your oven.)

While the squash is roasting, make the stuffing. Remove the sausage from its casing, breaking it into chunks. Heat a large skillet over medium heat and add a little olive oil. Add the sausage and brown it, breaking it up into small crumbles. Transfer the browned sausage to the large bowl with the bread cubes using a slotted spoon.

Melt the butter in the skillet. Add the onions and celery and sauté for 2 to 3 minutes. Add the diced mushrooms, dried thyme and sage and sauté for a 6 to 8 minutes, until the vegetables soften. Season with salt and freshly ground black pepper. Add the vegetables to the bowl with the sausage and bread cubes, along with the chicken stock and cranberries. Toss to combine all the ingredients and to allow the bread cubes to absorb all the liquid. Stir in the beaten egg and fresh parsley.

Remove the squash from the oven and carefully turn it cut side up. Spoon the stuffing into the cavity of each squash half. Return the pan with the stuffed squash to the oven and bake for 20 to 25 minutes, until squash is fork tender and stuffing is browned on top.

Serve immediately with vegetables or a side salad.

If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Stuffed Delicata Squash on Blue Jean Chef. Thank you!


Stuffed Yellow Squash Recipe

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
4 medium yellow squash
1 tablespoon dry Italian seasoning
1 cup Panko breadcrumbs (preferable whole wheat)
¼ cup Parmesan cheese, grated
1 egg

Instructions

Heat oven to 400 F. In a medium frying pan, heat olive oil. Add onion and saute until softened, about 4 minutes. Add garlic and cook for another 2 minutes. Remove from heat.

Slice yellow squash in half and scoop out the seeds to create a “boat”. Place zucchini boats on a rimmed baking sheet reserving half the seeds. Chop ½ the left over inside and mix in a large bowl with cooked onions and garlic, Italian seasoning, bread crumbs, Parmesn and egg. Spoon filling into squash boats and bake for 15-20 minutes until bread is browned.

Nutrition Facts

For one piece of stuffed squash = 100 calories, 4.6 g fat, 1.5 g saturated fat, 10.2 g carbohydrates, 3.1 g sugar, 5.4 g protein, 2.2 g fiber, 106 mg sodium, 2 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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This roasted summer squash recipe is so easy because summer squash, unlike winter squash, doesn’t have to be peeled. It arrives ready to go (which is my type of squash).

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This recipe for baked yellow squash also includes some green squash (mainly for color).

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9 Comments:

Wow, I just had these yesterday--for breakfast--warm and delicious, with fresh fruit citrus and berries on the side. I bought 8 small organic zucchini's at my local health market. My ingredients are identical except I chop ALL innerds because they cook and shrink up plenty to fit, no oil in pan needed with onion and I omit egg. My other change is bread crumb use I use panko as a topping only, then mist with EVOO before baking. That's my basic method. My creative changes include bits of leftover sweet red pepper and/or grape tomatoes, fresh parsley in or as garnish. Leftover filling w/out a boat? As long as one breathing male is nearby, that filling has no chance! I happen to be feeding my growing 6ɲ 38yo son this week, home to help me do Spring cleanup after that crazy March ruined a perfectly good winter! Squash is a great way to welcome Spring.

I would also add some Ground Turkey to add in Protein

sounds like a good recipe.

This is a great recipe and I would like to try it this way if I can get some decent sized squash. I made a "stuffed" zucchini the other night. I used herb Stovetop stuffing instead of rice or bread crumbs. I also used ground round but it would have been fine without it. My squash was so small that I just chopped it up and made the dish a casserole. I added red bell pepper and onion to the beef and used a can of cream soup. It was delicious. I am sure it had more calories than Lisa's though.:)

Thanks for sharing such a great recipe. I will try doing it tommorrow for my family.

I have never stuffed summer squash but I have zucchini. I cut the squash lengthwise in half, and using a grapefruit spoon, scrape innards out to 1/2 inch of peel. Brown some hamburg or ground chicken, add zucchini, some tomato sauce, cooked rice, and italian spices. Cook this for 30 minutes, then place the zucchini shells in a 9 x 12 pan that is sprayed with cooking oil. Fill the shells from the mix on stove, cover with foil, ad bake for 30-45 minutes at 350 degrees.

I use the same method for stuffed eggplant.

For stuffed peppers, I use the same method, minus the zucchini and eggplant.

Karen Kress on May 10, 2018

HI Karen, I just wanted to say how much I love your recipe. It is very close to the one I like to use for stuffed cabbage rolls. Kudos. :)

I would love this, but I need to find GF bread crumbs.

Paula C. - Why not use rice cakes, cornflakes or cornbread made without regular flour. You probably could use oats too. Just toast them a little in your oven. Toasted and ground nuts would also be a good substitute. I think you can even find GF bread crumbs on grocery shelves these days. Even though only 1% of the population is gluten sensitive or has celiac disease, stores are now carrying more GF products.

So many ways to stuff that Hesse beauties. TAco meat and cheese, buffalo chicken breasts then spread blue cheese dip when ready to serve. I will try your recipe for meatless meals

Cindy Groth on August 21, 2020


Winter Wheat Berry Salad with Orange + Fennel Dressing

This super-versatile salad is a great way to use whatever hearty grains and winter vegetables you may have in your pantry. Be sure to read the notes at the end of the recipe for ideas of alternatives you can use to the suggested items here, including a gluten-free option. The dressing is really what ties this dish together, and it is one of my favorite ways to make citrus dressings: using the whole fruit. I learned this technique from a Moroccan chef years ago, and love being able to include the fiber of the fruit in the dressing to balance out all of its natural sugars.

Prep time: 60–75 minutes | Cook time: 45–65 minutes

Serves 2 as a main or 4 as a side

1 cup wheat berries (see note below for alternatives)
1 medium delicata squash, halved, seeds removed and chopped into thin half-moons
1 teaspoon avocado oil (or other neutral oil)
1 large handful thinly sliced radicchio
1 large handful thinly sliced lacinato kale (ribs removed)
¼ cup chopped parsley, plus extra for garnish
¼ cup chopped and toasted pecans, plus extra for garnish
Salt and pepper

Dressing Ingredients:

1 large orange
¼ cup extra virgin olive oil
1 teaspoon ground fennel seed
1 teaspoon lemon juice
1 teaspoon maple syrup (optional)
¼ teaspoon salt

Preparation:

Pre-heat your oven to 400 degrees. Line a baking sheet with parchment paper.

Place wheat berries in a pot with 8 cups of water and 1 teaspoon of salt. Bring to a boil and then cover the pot and reduce heat to a steady simmer. Cook until the wheat berries are tender (they will still be a bit chewy when done), about 40–60 minutes (your exact cooking time will vary depending on the age of your wheat berries).

Toss the sliced delicata squash with the avocado oil and then arrange in a single layer on the prepared baking sheet. Roast in the oven for 20–25 minutes total, flipping the slices halfway through. Set aside once roasting is complete.

While the wheat berries are cooking and squash is roasting, prepare the dressing:
Use a knife to slice off the top and bottom of the orange rind. Set one of the cut ends down on your cutting board, then use a knife to carefully cut away the rind and white pith from the flesh of the orange. As you work, follow the natural curves of the fruit. Once all rind has been removed, cut the orange into quarters. If the orange contains many seeds, you can optionally remove them using your fingers.

Add the prepared orange to your blender, along with all the other dressing ingredients (except the salt). Blend until very smooth. Add in the salt and process for another 10 seconds. Taste the dressing and make any adjustments you like.

When the wheat berries have finished cooking, drain them well in a colander and then place in a large mixing bowl. Add the dressing, the roasted squash and all remaining ingredients and use a rubber/silicone spatula to gently mix everything together (take care not to break the squash). Taste the salad and add any additional salt/pepper as desired. Transfer the salad to individual plates/bowls and garnish with extra parsley and pecans if you like. Enjoy this salad warm or at room temperature.

You can use other grains, like farro or einkorn berries, in place of the wheat berries. For a gluten-free option, I suggest using wild rice. All of the grains I’ve mentioned can be cooked “pasta style” just like the wheat berries for about the same amount of time.

Feel free to add roasted carrots, sweet potatoes or other winter squashes in place of or in addition to the delicata squash.

You can replace the pecans with walnuts, pistachios or hazelnuts.

In addition to parsley, you could add any other fresh herbs you have on hand: tarragon, chives and mint would all be delightful.

While you could technically prepare the salad ahead of time, it really is best served warm right after cooking. If you do some steps ahead, I definitely suggest making the dressing while the wheat berries cook and tossing them together while the grains are still warm – this will ensure they soak up the most flavor.



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