Amber Wheat Berry Butternut Squash Pilaf

Bring locally grown wheat berries to a delicious and hearty dish. Made with whole grain amber wheat that has half the gluten of most wheat varieties!


1 large onion, chopped
2 tbsp olive oil
pinch of salt for cooking the onion
1 medium Kabocha squash, peeled and cubed
2 tbsp olive oil
pinch of salt for the squash
2 cups cooked Against the Grain Ancient Amber Wheat Berries (roughly 3/4 - 1 cup dry) 1 tsp salt, or to taste
1 cup whole pecans, roughly chopped (or nuts of choice, i.e.walnuts)
1/3 cup chopped apple
a few tbsp butter


1. Rinse amber wheat berries well before cooking. Cook amber wheat berries in a ratio of 1 cup grain to two cups broth or water. Grain can be cooked a day ahead and stored in fridge.

2. Pre-heat the oven to 400 degrees. Peel, seed and chop the squash into one-inch pieces. Toss with olive oil and a pinch of salt and lay on a flat, parchment lined baking sheet. Roast for 30-35 minutes.

3. On a cutting board, chop the whole pecans roughly into halves. Lay on a separate flat baking tray and put in the oven. Roast the pecans for 10-12 minutes, until browning. Be careful not to burn them! Remove from the oven while the squash continues cooking.

4. While the squash and pecans cook, heat 2 tbsp olive oil in a large saute pan until hot. Add the chopped onion and a pinch of salt and cook until the onions are browning, about 8-10 minutes. Turn the heat off and wait for the remainder of the ingredients to be ready.

5. 10 minutes before serving, add the cooked amber wheat to the onions and cook for 5 minutes until hot throughout. 5 minutes before serving fold in the roasted squash, toasted pecans, chopped apple and salt to taste.

Serve hot.