Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Toss the cubed squash with the olive oil in a medium bowl. Season with salt, pepper, and herbs.
  • 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.
  • 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.
  • 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.
  • 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.
  • Stir in the cooked squash, sage, and parmesan. Season with salt and pepper. If desired, finish with another knob of butter. Serve warm.