Roasted Squash and Wheat Berry Stuffing

Staff Writer
Roasted Squash and Wheat Berry Stuffing
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.

4
Servings
300
Calories Per Serving
Deliver Ingredients

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
  • 1 red kuri, pumpkin, or acorn squash, quartered and seeded
  • 1 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.

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.

Nutritional Facts

Total Fat
10g
15%
Sugar
2g
N/A
Saturated Fat
2g
8%
Protein
11g
21%
Carbs
49g
16%
Vitamin A
70µg
8%
Vitamin B6
0.4mg
20.5%
Vitamin C
27mg
45%
Vitamin E
1mg
6%
Vitamin K
118µg
100%
Calcium
99mg
10%
Fiber
9g
38%
Folate (food)
60µg
N/A
Folate equivalent (total)
60µg
15%
Iron
4mg
24%
Magnesium
193mg
48%
Monounsaturated
4g
N/A
Niacin (B3)
4mg
19%
Phosphorus
444mg
63%
Polyunsaturated
3g
N/A
Potassium
880mg
25%
Riboflavin (B2)
0.1mg
8.4%
Sodium
397mg
17%
Thiamin (B1)
0.4mg
24%
Zinc
3mg
18%