Warm Butternut Squash And Wheatberry Salad Recipe

Name: Warm Butternut Squash And Wheatberry Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small butternut squash, peeled and cubed, olive oil, as needed, salt and pepper, as needed, 2 sprigs rosemary, roughly chopped, and more.

Yes, Warm Butternut Squash And Wheatberry Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Butternut Squash And Wheatberry Salad

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