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

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.