Fall Recipe: Butternut Squash Wheatberry "Risotto"

Now that squash is in season, this is a great opportunity to bring out their sweetness by roasting in a hot oven. This is a great side dish for fall and winter and you can use different squash types, and well as different cheeses, herbs and toppings (such as dried cranberries, or pecans), to make any kind of wheatberry risotto you like.

Serves 4 as a side

Leftover Potential: Since this isn’t really risotto, it reheats well – not losing much of its texture in the process.

Ingredients:

1 small butternut squash, peeled and cubed into 1/4 inch dice
olive oil, as needed
salt and pepper, as needed
1 Tbsp butter
1 onion, diced
2 cloves garlic, minced
3/4 cup wheat berries
1/2 cup white wine
2 cups vegetable broth, kept warm over low heat
1 Tbsp rosemary, chopped
2 tsp sage, chopped
1/4 cup parmesan cheese
salt and pepper, to taste

1. Toss the cubed squash with the olive oil in a medium bowl. Season with salt and pepper.
2. 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.
3. Heat the butter over medium heat. Add the onion and sauté until translucent, about 4-5 minutes. Add the garlic and sauté until translucent, about 1 minute more.
4. Add the wheat berries 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.
5. Add the broth a ladleful at a time, stirring occasionally, until the broth is absorbed. Continue adding broth until it is all absorbed and the wheat berries are tender.
6. Stir in the cooked squash, rosemary, sage, and parmesan. Season to taste with salt and pepper. If desired, finish with another knob of butter. Serve warm.