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Roasted Delicata Squash with Wheatberries, Pickled Red Onion, and Fresh Ricotta
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Roasted Delicata Squash with Wheatberries, Pickled Red Onion, and Fresh Ricotta

Roasted Delicata Squash with Wheatberries, Pickled Red Onion, and Fresh Ricotta

This dish is the perfect nod to the mingling seasons; lively mint and red onion with nutty squash and bright ricotta. Roasting this thin-skinned squash is a great way to make the entire veggie edible. Give the squash a poke with a fork or cake tester - when there is no longer resistance, you'll have a perfectly finished product

Tags:
Veggie
Allergens:
Milk
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
DifficultyEasy

Ingredients

serving amount

2 pound

Delicata Squash

1 unit

Red Onion

1 unit

Lemon

¼ ounce

Mint

8 ounce

Ricotta Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

1 teaspoon

Dried Oregano

¾ cup

Wheat Berries

(Contains Wheat)

2 tablespoon

Red Wine Vinegar

Not included in your delivery

2 teaspoon

Olive Oil

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Nutrition Values

/ per serving
Calories598 kcal
Energy (kJ)2502 kJ
Fat21 g
Saturated Fat10 g
Carbohydrate90 g
Sugar17 g
Dietary Fiber17 g
Protein25 g
Sodium162 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pot
Strainer
Baking Sheet
Knife
Spoon
Large Bowl
Bowl
Zester
Plate

Instructions

cook wheatberries
1

Preheat the oven to 350 degrees. In a medium pot, bring the wheatberries, 3 cups water, and a large pinch of salt to a boil. Cook for 30-35 minutes, until tender. Drain.

2

Halve the delicata squash lengthwise, then remove and discard the seeds with a spoon. Slice the squash lengthwise into 1/2-inch half-moons. Toss the squash on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 25 minutes, flipping halfway through cooking, until golden brown and tender.

marinate onions
3

Marinate the onion: Halve, peel, and thinly slice the ½ cup red onion (to taste). Finely chop the mint leaves. In a large bowl, toss together the onion, red wine vinegar, oregano, and chili flakes (to taste, we used 1/4 teaspoon).

Mix ricotta
4

Zest and halve the lemon. In a small bowl, mix together the lemon zest, ricotta, a squeeze of lemon juice, and a pinch of salt and pepper.

add wheatberries
5

Toss the drained wheatberries and half the mint into the bowl with the marinated red onion along with a large drizzle of olive oil and a pinch of salt and pepper.

6

Plate the wheatberry mixture, then top with the roasted squash and dollop with ricotta. Sprinkle with the remaining mint and enjoy!