Wheat Berries with Butternut Squash and Cranberries

This is a very new twist on fall holiday cooking. This mixture of flavors — sweet, earthy, and tart — sits well alongside a turkey, ham, or goose. It’s also perfect when a vegetarian is at your dining room table.
By | September 01, 2012


Preheat oven to 375 degrees.

Add squash, cranberries, onion, and garlic to a roasting pan. Drizzle with olive oil and generously sprinkle with salt. Toss ingredients to coat well with oil and roast in oven until the squash is easily pierced with a knife, about 25- 30 minutes. Remove from oven and set aside.

In a large mixing bowl, fluff the wheat berries with a fork. Stir in roasted vegetables, followed by dill, preserves, and zest. Transfer to a serving dish and top with chopped pecans. May be served immediately or at room temperature.

Serves 8-10

Copyright © 2012 by Fred Thompson. Used by permission of the University of North Carolina Press. www.uncpress. unc.edu


  • 2 pounds peeled and diced butternut squash
  • 1 10- to 12-ounce bag fresh or frozen cranberries
  • 2 cups chopped red onion, about 1 medium
  • 3 cloves garlic, finely minced
  • 2 tablespoons olive oil
  • Kosher salt
  • 2 cups cooked wheat berries
  • 1 tablespoon dill, minced
  • 1/4 cup pineapple preserves
  • Zest of 1 orange
  • 1 cup chopped pecans
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