Wheat Berry Butternut Squash Pilaf

May 27, 2010 in Wheat Berry Recipes by Webmaster


  • 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
  1. Poke a few holes in the squash with the tip of a knife.
  2. Microwave squash until the squash is just soft to the touch. Or bake in the oven at 375° until just soft to the touch.
  3. Remove from the microwave, while handling with hot pads, cut squash in half.
  4. When cool enough to handle, scoop out the seeds.
  5. Cut the squash into ¾ inch pieces.
  6. Heat oil in a large skillet over medium heat; add onion, garlic and bell pepper. Cook for 3 minutes, stirring often.
  7. Add squash, wheat berries, broth, sage, thyme and salt and pepper.
  8. Heat for a few minutes until warm and broth is absorbed.
  9. Stir in lemon zest.