Wheat Berry Butternut Squash Pilaf
Wheat Berry Butternut Squash Pilaf
Ingredients:
- 1 Tbsp. extra virgin olive oil
- 1 small butternut squash, peeled
- 1 yellow onion, chopped
- 1 clove of minced garlic
- 1 small red bell pepper, chopped
- 1.5 c. cooked wheat berries
- 1 c. chicken broth
- 1/2 tsp. dried sage, crumbled
- 1/2 tsp. dried thyme
- 1/4 tsp. salt
- 1 tsp. grated lemon zest
- Freshly ground pepper
Directions:
- Poke a few holes in the squash with the tip of a knife.
- Microwave squash until the squash is just soft to the touch. Or bake in the oven at 375° until just soft to the touch.
- Remove from the microwave, while handling with hot pads, cut squash in half.
- When cool enough to handle, scoop out the seeds.
- Cut the squash into ¾ inch pieces.
- Heat oil in a large skillet over medium heat; add onion, garlic and bell pepper. Cook for 3 minutes, stirring often.
- Add squash, wheat berries, broth, sage, thyme and salt and pepper.
- Heat for a few minutes until warm and broth is absorbed.
- Stir in lemon zest.
