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.

4
Servings
318
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.

Nutritional Facts

Total Fat
5g
7%
Sugar
6g
7%
Saturated Fat
1g
4%
Carbohydrate, by difference
56g
43%
Protein
12g
26%
Vitamin A, RAE
314µg
45%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
304mg
30%
Choline, total
18mg
4%
Fiber, total dietary
7g
28%
Folate, total
152µg
38%
Iron, Fe
15mg
83%
Magnesium, Mg
84mg
26%
Manganese, Mn
2mg
100%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
270mg
39%
Riboflavin
1mg
91%
Selenium, Se
25µg
45%
Sodium, Na
474mg
32%
Thiamin
1mg
91%
Water
229g
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.