Wheat Berries with Butternut Squash, Sage, and Pecorino
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small butternut squash1 cup raw wheat berries1/3 cup fresh sage2 tablespoons butter2.24 oz pecorino
Heat oven to 400 degrees.
Put wheat berries in saucepan and cover with 1 inch of water. Add a pinch of salt. Heat on high until boiling and then turn down to just bubbling. Cook between 45-60 minutes until the wheat berries are soft but still crunchy.
In the meantime cut butternut squash in half and roast in the oven for 30-40 minutes, until soft but still firm.
In the last 10 minutes, heat butter on stove until melted add. Add the sage to the butter and cook until the butter is brown but not burnt.
Mix the wheat berries, butternut squash and browned butter sage sauce in a large bowl. Plate and then shave pecorino onto top.
Serving Size: makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user GANDALF42.
Put wheat berries in saucepan and cover with 1 inch of water. Add a pinch of salt. Heat on high until boiling and then turn down to just bubbling. Cook between 45-60 minutes until the wheat berries are soft but still crunchy.
In the meantime cut butternut squash in half and roast in the oven for 30-40 minutes, until soft but still firm.
In the last 10 minutes, heat butter on stove until melted add. Add the sage to the butter and cook until the butter is brown but not burnt.
Mix the wheat berries, butternut squash and browned butter sage sauce in a large bowl. Plate and then shave pecorino onto top.
Serving Size: makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user GANDALF42.
Nutritional Info Amount Per Serving
- Calories: 343.5
- Total Fat: 10.4 g
- Cholesterol: 29.3 mg
- Sodium: 299.2 mg
- Total Carbs: 54.9 g
- Dietary Fiber: 10.2 g
- Protein: 11.8 g
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