Roasted Butternut Squash with Wheat Berries
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
Ingredients
Scale
- 3 parsnips, peeled and chopped into 1/2 inch pieces
- 1 small butternut squash, peeled and chopped into 1/2-inch pieces
- 1 large red onion, chopped
- 5 garlic cloves, unpeeled
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- Salt and pepper to taste
- 1 cup wheat berries, pre-cooked
- 1/2 cup dried cranberries
- 1/4 cup shredded cheese (I used Beecher’s Yule Kase or Parmesan would work)
- 1 teaspoon rosemary
Instructions
- Preheat an oven to 450°F. Line a baking sheet with parchment paper.
- 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.
- Roast, stirring once, until the vegetables are caramelized and fork-tender, about 25 minutes.
- 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.
- Stir to combine. Season with salt and pepper, if needed. Enjoy!
Notes
- feel free to experiment with other root vegetables or herbs!
Nutrition
- Serving Size: 4