Butternut Squash with Wheatberry Salad

A healthy and fulfilling recipe, this Butternut Squash with Wheatberry Salad is an amazing side dish for any meal or impress your guests at a holiday dinner

1 Butternut squash, salt

2/3 c wheat berries

2 c water- can use chicken or vegetable stock too for more flavor

1/2 c lightly sweetened pecans- minced, can use regular

1/2 c raisins, diced

1/4 c honey

1 t curry powder

1/2 t cumin

1/2 t onion powder

1/4 t coriander

1/4 t garlic powder

Preheat your oven to 375 degrees. Place the wheatberries and water in a sauce pot, bring to a boil then simmer for 1 hour. While this is cooking, Slice your butternut squash  about 1 inch thick. Once you get near the bottom, remove the seeds from those slices.

Place the squash slices on sprayed baking sheets. Sprinkle with a little salt. Bake for 40 minutes in the oven. Remove from oven and let sit until wheatberries are done.

When wheatberries are done (you made need to lightly drain them) add the seasonings, raisins and pecans, mix well. Add the honey and fold in. Using a scoop, place the wheatberry salad on the squash slices. Once complete place back into the oven for 15 minutes. Serve and enjoy

Yields 4 servings

1 serving is equivalent to:

Carbs-4

Fats-2

Protein-1

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