Roasted Squash and Wheat Berry Stuffing

Roasted Squash and Wheat Berry Stuffing
Julie Platner

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

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.

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:

379 calories

Dietary restrictions:

Balanced, High Fiber Vegan, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

19%

Servings:

4
  • Fat 11g 17%
  • Carbs 66g 22%
  • Saturated 2g 11%
  • Fiber 18g 73%
  • Trans 0g
  • Sugars 14g
  • Monounsaturated 4g
  • Polyunsaturated 3g
  • Protein 14g 28%
  • Sodium 467mg 19%
  • Calcium 153mg 15%
  • Magnesium 241mg 60%
  • Potassium 1,251mg 36%
  • Iron 9mg 48%
  • Zinc 3mg 21%
  • Phosphorus 533mg 76%
  • Vitamin A 2,910µg 323%
  • Vitamin C 31mg 52%
  • Thiamin (B1) 0mg 20%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 4mg 22%
  • Vitamin B6 0mg 23%
  • Folic Acid (B9) 86µg 22%
  • Vitamin E 5mg 25%
  • Vitamin K 175µg 218%
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