Roasted Delicata Squash with Wheatberries, Pickled Red Onion, and Fresh Ricotta
- Milk
- Wheat
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
Ingredients
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
Nutrition Values
Utensils
Cooking Steps
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.
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 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).
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.
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.
Plate the wheatberry mixture, then top with the roasted squash and dollop with ricotta. Sprinkle with the remaining mint and enjoy!
