- Nathan Myhrvold born (1959)
Roasted Squash and Wheat Berry Stuffing
- 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
- 1 red kuri, pumpkin, or acorn squash, quartered and seeded
- 1 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.
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.