by Chef Avram Wiseman
Dean of Students, Center for Kosher Culinary Arts
Bring out the sweetness of butternut squash by roasting it in a hot oven, and pair it with the ping of dried cranberries. Aside from Thanksgiving, this is a great side dish for fall and winter.
1 small butternut squash, peeled and cubed into 1/4 inch dice
Olive oil, as needed
Salt and pepper
1 tbsp margarine
1 onion, diced
2 cloves garlic, minced
3/4 cup wheat berries
1/2 cup white wine
2 cups vegetable broth, kept warm over low heat
1 Tbsp rosemary, chopped
2 tsp sage, chopped
Salt and pepper, to taste
Toss the cubed squash with the olive oil in a medium bowl. Season with salt and pepper.
Spread into an even layer on a baking sheet, and roast in a 400 degree oven until lightly golden and tender, about 20-25 minutes. Set aside.
Heat the margarine over medium heat. Add the onion and sauté until translucent, about 4-5 minutes. Add the garlic and sauté until translucent, about 1 minute more.
Add the wheat berries and stir to heat through, about a minute. Add the wine, and bring to a boil. Boil, stirring occasionally, until the wine has mostly evaporated.
Add the broth a ladleful at a time, stirring occasionally, until the broth is absorbed, risotto style. Continue adding broth until it is all absorbed and the wheat berries are tender.
Stir in the cooked squash, rosemary and sage. Season to taste with salt and pepper. If desired, finish with another knob of margarine. Serve warm.
Yield: Serves 6
Recipes: Side Dishes, Wheat Berry, Butternut Squash, Parve, Kosher