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.

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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.

Nutrition

Calories per serving:

331 kcal

Daily value:

17%

Servings:

4
  • Carbohydrate, by difference 59 g
  • Protein 12 g
  • Total lipid (fat) 5 g
  • Vitamin A, IU 5125 IU
  • Vitamin A, RAE 511 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 4 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 75 µg
  • Ash 3 g
  • Aspartic acid 1 g
  • Calcium, Ca 300 mg
  • Carotene, beta 2368 µg
  • Cholesterol 1 mg
  • Choline, total 25 mg
  • Cyanidin 2 mg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 7 g
  • Folate, DFE 241 µg
  • Folate, food 48 µg
  • Folate, total 162 µg
  • Folic acid 114 µg
  • Fructose 2 g
  • Glucose (dextrose) 2 g
  • Glutamic acid 1 g
  • Iron, Fe 16 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 879 µg
  • Luteolin 1 mg
  • Magnesium, Mg 91 mg
  • Maltose 1 g
  • Manganese, Mn 2 mg
  • Niacin 10 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 271 mg
  • Potassium, K 370 mg
  • Quercetin 4 mg
  • Retinol 306 µg
  • Riboflavin 1 mg
  • Selenium, Se 26 µg
  • Sodium, Na 358 mg
  • Starch 39 g
  • Sucrose 1 g
  • Sugars, total 7 g
  • Thiamin 1 mg
  • Tocopherol, gamma 1 mg
  • Water 297 g
  • Zinc, Zn 2 mg
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