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About the Dish

3/4 cup Wheat Berries
1 each Yellow Onion
1 each Edward & Sons Low Sodium Veggie Bouillon Cube
1 each Butternut Squash
1 each Shallot
1 each Lime
2 teaspoons Honey
3 sprigs Cilantro
1/4 teaspoon Ground Cumin
2 tablespoons Pepitas
Per Serving
Calories 535
Total Fat 22 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 14 g
Cholesterol 0 mg
Sodium 393 mg
Total Carbohydrates 80 g
Dietary Fiber 14 g
Sugar 12 g
Protein 13 g
Chadwick Boyd

Chadwick Boyd is a food and lifstyle expert and TV host who has one mission…to change the world for good through food and words for millions of people. He has been in the consumer food and storytelling world for 24 years. Chadwick regularly appears on Food Network, The Harry Show, Chadwick is the host of the new food series at the movies, "Reel Food with Chadwick Boyd." He is the authoer of "Entertaining with Vegetables" and contributes to Better Homes and Gardens, TheKitchn, and Today.com. Chadwick is a James Beard Foundation Journalism judge and helps run the International Biscuit Festival. Chadwick has offices in New York City and Atlanta. But, he is most often found on Delta Air Lines headed to the next culinary adventure.

METHOD

1
Rinse and dry fresh herbs and vegetables. Heat oven to 400° F. Prepare your mise en place: Peel and finely chop onion. Trim away stem and blossom end of butternut squash. With a large knife, carefully halve squash lengthwise. Cut away skin. (Alternatively, use a good vegetable peeler to peel away skin before halving squash.) Use a spoon to scoop out seeds and fiber; discard. Cut squash into 1/2-inch dice, and measure out 2 cups (save any extra for another use). Pick and chop cilantro leaves from 4 sprigs, leave remaining 2 sprigs whole for garnish. Zest and juice lime; measure out 1/2 teaspoon zest and 1 tablespoon juice (save any extra for another use). Peel and mince shallot, and measure out 1 tablespoon (save any extra for another use).
2
Place a large skillet over medium heat. Add pumpkin seeds, and spread in an even layer so that no seeds are touching. Toast 2-3 minutes until they start to pop. Stir frequently until they are brown on both sides. Quickly remove from pan, and set aside to cool. Return skillet to medium heat. Add wheat berries, and cook, stirring occasionally with a wooden spoon, until they begin to smell toasted, 4-5 minutes.
3
Add onion, 3 cups water and bouillon cube. When water comes to a boil, decrease heat to medium-low, and simmer until all liquid is absorbed and wheat berries are tender but still firm, 30-35 minutes. Remove from heat and set wheat berry mixture aside to cool.
4
While wheat berries are simmering, place measured squash on baking sheet in a single layer. Drizzle with 2 teaspoons olive oil. Season with 1/4 teaspoon Kosher salt and 1/4 teaspoon black pepper. Roast in oven until tender and brown on the edges, 25-30 minutes. Remove from oven, and allow to cool (transferring squash to a cold baking pan or plate will speed up cooling).
5
In a small mixing bowl combine 1 tablespoon shallot, 1 tablespoon lime juice, honey, chopped cilantro, cumin and 1/4 teaspoon Kosher salt. Whisk well to fully incorporate. While whisking, drizzle in 2 tablespoons olive oil in a slow and steady stream. Taste and adjust seasoning as desired with Kosher salt and pepper.
6
Add squash, toasted pumpkin seeds and lime zest to wheat berry mixture in pan and gently fold together. Pour vinaigrette over the mixture. Gently fold to combine. Taste and adjust seasoning as desired with salt and pepper.
7
Divide between 2 bowls, garnish with whole cilantro sprigs and enjoy!