Roasted Butternut Squash with Wheat Berries

Roasted Butternut Squash with Wheat Berries

My dad LOVES butternut squash. As a child whenever he served it, no matter how many times I just couldn’t like it. I didn’t get why he loved it so much. And let me tell you, it wasn’t because Dad was a bad cook. In fact, my dad is probably the inspiration behind the reason I enjoy cooking so much. Anyway, somewhere between my childhood years and my twenties, something changed. 

And maybe I don’t want to admit it, but I am becoming more like my dad I guess. I just can’t get enough of butternut squash. It is so versatile! (Hint: it makes the most AMAZING pasta sauce!)

Roasted Butternut Squash with Wheat

So when I got the inspiration to make this hearty side dish and I had butternut squash on hand, I knew I had to try this out. This recipe would be fantastic with sweet potatoes, beets, or any other sort of root vegetable! But even as is, it was so good I was literally eating it with a spoon right out of the bowl. 

Roasted Butternut Squash with Wheat Berries
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 3 parsnips, peeled and chopped into 1/2 inch pieces
  2. 1 small butternut squash, peeled and chopped into 1/2-inch pieces
  3. 1 large red onion, chopped
  4. 5 garlic cloves, unpeeled
  5. 1/4 cup olive oil
  6. 2 tablespoons balsamic vinegar
  7. 1 tablespoon pure maple syrup
  8. Salt and pepper to taste
  9. 1 cup wheat berries, pre-cooked
  10. 1/2 cup dried cranberries
  11. 1/4 cup shredded cheese (I used Beecher's Yule Kase or Parmesan would work)
  12. 1 teaspoon rosemary
Instructions
  1. Preheat an oven to 450°F. Line a baking sheet with parchment paper.
  2. Place the parsnips, squash, red onion and garlic in a large bowl. Add the 1/4 cup olive oil, balsamic vinegar, and maple syrup. Season generously with salt and pepper. Pour onto prepared baking sheet.
  3. Roast, stirring once, until the vegetables are caramelized and fork-tender, about 25 minutes.
  4. Once cooked, add roasted vegetables back to the large bowl. Peel the roasted garlic and smash, add to bowl. Add warmed up wheat berries (microwave for 45 seconds) to the bowl along with the shredded cheese, rosemary, and cranberries.
  5. Stir to combine. Season with salt and pepper, if needed. Enjoy!
Notes
  1. feel free to experiment with other root vegetables or herbs!
Adapted from Williams Sonoma
Adapted from Williams Sonoma
Prairie Californian http://prairiecalifornian.com/
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