Warm butternut squash and wheatberry salad

Delight in the hearty flavors of warm butternut squash paired with nutty wheatberries in this satisfying salad. Perfect for a cozy meal.

Ingredients:

• 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

Instructions:

1. Mix the diced squash with the olive oil in a medium bowl. Season with salt, pepper, and herbs.
2. Arrange the mixture evenly on a baking sheet, and bake in a 400-degree oven until lightly browned and soft, approximately 20-25 minutes. Keep to the side.
3. Melt the butter on medium heat. Cook the onion until see-through, around 4-5 minutes. Then add the garlic and saute until fragrant, about 1 more minute.
4. Incorporate the wheatberries and stir to warm up, about a minute. Pour in the wine, and cook until most of the liquid has evaporated.
5. Pour in the chicken broth and let it come to a gentle simmer on medium-low heat. Cover and simmer until all the liquid is absorbed and the wheatberries are soft.
6. Mix in the roasted squash, sage, and parmesan cheese. Season with salt and pepper. Optionally, top off with another piece of butter. Serve while warm.

Summary:

• Calories: 1461 kcal
• Fat: 55 g
• Protein: 37 g
• Carbs: 203 g
• Potassium: 3156 mg
• Magnesium: 404 mg