Roasted Squash and Wheat Berry Stuffing

Roasted Squash and Wheat Berry Stuffing
Staff Writer
Roasted Squash and Wheat Berry Stuffing

Julie Platner

Roasted Squash and Wheat Berry Stuffing

Heart-healthy, fiber-packed wheat berries are the star ingredient in this vegetarian stuffing recipe that's loaded with good-for-you vegetables like chard, pumpkin, and zucchini. It's the perfect accompaniment to a roast turkey, ham, standing rib roast, or leg of lamb.

See all squash recipes.

Click here to see Christmas Dinner: It's Not Thanksgiving Anymore.

Ingredients

  • 1/4  Teaspoon  extra-virgin olive oil, plus more to taste
  • 1/2  Cup  Spanish olives, pitted and diced
  • 1  Cup  wheat berries
  • 4 1/2  Cups  water
  • 1/8  Teaspoon  fresh thyme
  • 1/8  Teaspoon  fresh marjoram
  • 1/2  Teaspoon  kosher salt, plus more to taste
  • Cracked black pepper, to taste
  • 1/2  Cup  diced red chard stems
  • 1  Cup  red chard leaf ribbons
  • red kuri, pumpkin, or acorn squash, quartered and seeded
  • zucchini, diced (about 2 cups)
  • 4  Tablespoons  pepitas

Directions

Heat the olive oil in a sauté pan over medium-high heat. Sauté the olives until softened. Then, add the wheat berries, water, herbs, and salt. Season with pepper, to taste. Bring to a boil over high heat and then reduce the heat to medium. Cook for 30 minutes, then add the red chard stems. Cook for 15 minutes, add the red chard leaf ribbons, cook for 1 minute to soften, and remove from the heat.

Preheat the oven to 400 degrees.

Rub the squash lightly with extra-virgin olive oil and salt, to taste. Place on a baking sheet or dish skin side down and transfer to the oven. Roast until the flesh is soft, about 45 minutes. Remove from the oven and pull the flesh from 2 of the squash quarters for a total of 2 cups and mix with the wheat berries.

Heat a cast-iron skillet over high heat until screaming hot. Cook on one side until the squash softens a bit more, flip, and cook for about 30 more seconds. Wipe the pan, place over the lowest heat possible, and add the pepitas. Toast until they pop. Toss everything together in a bowl and serve.

Nutritional Facts

Total Fat
5g
7%
Sugar
17g
19%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
71g
55%
Protein
12g
26%
Vitamin A, RAE
314µg
45%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
290mg
29%
Choline, total
18mg
4%
Fiber, total dietary
6g
24%
Folate, total
147µg
37%
Iron, Fe
16mg
89%
Magnesium, Mg
84mg
26%
Manganese, Mn
2mg
100%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
273mg
39%
Riboflavin
1mg
91%
Selenium, Se
25µg
45%
Sodium, Na
851mg
57%
Thiamin
1mg
91%
Water
226g
8%
Zinc, Zn
2mg
25%

Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Squash Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.