Wheat Berry Butternut Squash Pilaf
May 27, 2010 in Wheat Berry Recipes by Webmaster
Ingredients:
- 1 Tbsp. extra virgin olive oil
- Butternut squash, peeled (3-4 cups of cubes after roasting)
- 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.
Gene Smith said on June 6, 2012
Wouldn’t it be easier to use frozen cubed cooked butternut squash? Peeling butternut squash is not easy.
Joyce Bunderson said on June 8, 2012
Dear Gene,
You’re right; peeling butternut squash is not easy. When I use any hard winter squash, I cook it first in the oven or less frequently, in the microwave; always remembering to poke it with holes to avoid explosions. Then when it’s done, I scoop the seeds and remove the skin. If I have more squash than needed I freeze it for a recipe in the future. I really should update this recipe. Thanks for pointing this out.
Sending my very best,
Joyce
Susan said on September 4, 2012
I found your wonderful wheat berry recipes through google. This one in particular caught my eye. Thanks for the terrific recipes using wheat berries.
Joyce Bunderson said on September 8, 2012
Dear Susan,
I’m so glad that you enjoyed the wheat berry section.
Best to you, remember, Good Health Can Be Yummy,
Joyce
Sue said on September 10, 2012
I’ve always peeled with a good potato peeler & have no problems.
Joyce Bunderson said on September 11, 2012
Dear Sue,
I guess I’m a bit of a lazy cook. I find peeling hard fresh winter squash to be challenging, even with my great peeler. If you have strong hands and arms, then peeling it first is just perfect.
Sending my very best,
Joyce
Karen said on October 13, 2012
If you just put the squash briefly in the overn for about 5 – 10, it softens only the skin and you can peel is much easier. Alternately you can microwave it for a few minutes.
Joyce Bunderson said on October 13, 2012
Yes, that’s true. I’ve done that before. My method is just a super lazy method. You can choose any way to roast and peel the squash. It’s a yummy recipe – I think. Thanks for sending in your method.
Best to you,
Joyce
Sheri said on February 5, 2013
The recipe calls for a “small butternut squash”. What are we talking here? Can you give me something a bit more specific in lbs or cups? Thanks.
Joyce Bunderson said on February 5, 2013
Dear Sheri,
I can hardly believe that I made this recipe with the vague style of ingredient amount. I personally really dislike it when I find a recipe that doesn’t give more information. You’re so right ‘small’ is subjective – it depends on what you normally see in the market or your garden. So I will fix this.
But until I get it fixed, if you’ll use a butternut squash that will yield about 3 – 4 cups of cubed squash, that will be just about perfect.
So sorry for this error.
Sending my very best,
Joyce
Robin said on October 21, 2013
These wheat berry recipes are just the bomb. I particularly like this one. It was from you I originally learned the easy, delicious method of roasting the squash whole. Thanks for your many wonderful recipes and tips.
Joyce Bunderson said on October 26, 2013
Dear Robin (Pretty Bird),
You’ve made my day. Thanks so much for the kind words. I’m so glad that you enjoy the site.
Sending my very best,
Joyce