Squash and Wheat Berry Salad

This Squash & Wheat Berry Salad captures all the different flavors of sweet, savory, tart, and nutty. Batch cook for the week for a satisfying meal or side dish. 
Squash & Wheat Berry Salad via RDelicious Kitchen @RD_Kitchen #wheatberries #wholegrain #squash #sidedish #salad

One of my meal prep strategies is batch cooking at least one whole grain for the week. Then that whole grain is incorporated throughout the week in various ways.
I’ve been utilizing my Instant Pot to quickly batch cook grains for my weekly meal prep. Wheat berries can take up to an hour to cook and require you to keep a constant eye on them. Throw them into the Instant Pot and voila – done in half the time!
Squash & Wheat Berry Salad via RDelicious Kitchen @RD_Kitchen #wheatberries #wholegrain #squash #sidedish #salad
I’ve had a little extra time on my hands this week being completely snowed in the past two days. With an already prepped batch of wheat berries in my fridge, I utilized the ingredients in my kitchen to create this dish.
I feel like many of my recipes are like I am a contestant on Chopped. The items that are in my kitchen are my “mystery basket”. I must say it is a much easier mystery basket than what the contestants end up with. Chopped viewers voted, mashed potatoes candies were voted the weirdest basket ingredient on the show. What even are those?!
Squash & Wheat Berry Salad via RDelicious Kitchen @RD_Kitchen #wheatberries #wholegrain #squash #sidedish #salad
Squash season is not over yet! I love using delicata squash because of its more tender flesh and skin, making this variety easier to work with. No need to even peel the skin!

Make your own vinaigrette:

You know I love making my own dressings. It’s SO easy. Want to create your own signature vinaigrette? Use my guide with your favorite flavor combination!

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wheat berry salad with squash in a white bowl

Squash Wheat Berry Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 30
  • Cook Time: 8
  • Total Time: 38 minutes
  • Yield: 6
  • Category: side dish

Description

This Squash & Wheat Berry Salad captures all the different flavors of sweet, savory, tart, and nutty. Batch cook for the week for a satisfying meal or side dish.


Ingredients

Scale
  • 2 cups wheat berries, cooked
  • 1 delicata squash (about 2 cups), or your favorite squash
  • 2 tablespoons olive oil, divided
  • zest of one orange
  • 3 tablespoons fresh orange juice
  • 1 tablespoon maple syrup
  • 2 cups kale, stems removed and chopped
  • ½ cup dried tart cherries
  • 1/3 cup sliced almond

Instructions

  1. Cook wheat berries according to package directions (or try my Instant Pot Wheat Berries recipe for a simple method). Let cool once cooked.
  2. Preheat oven to 400 degrees F. Dice delicate squash. Toss with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place on a baking sheet lined with parchment paper. Roast for 20-30 minutes, until squash is tender and caramelized, stirring occasionally.
  3. In a mason jar, combine remaining 1 tablespoon of olive oil, orange zest, orange juice, and maple syrup. Secure the mason jar lid and vigorously shake. Season with salt and pepper, to taste.
  4. In a large bowl, combine wheat berries, squash, kale, dried tart cherries, and sliced almond. Dress with salad dressing. Toss to combine.

Notes

Instant Pot Wheat Berries recipe here

Keywords: side dish, farro, whole grain, squash, salad

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Squash & Wheat Berry Salad via RDelicious Kitchen @RD_Kitchen #wheatberries #wholegrain #squash #sidedish #salad

Butternut & Acorn Squash Soup

Butternut and Acorn Squash soup is a healthy, creamy, one-pot meal or can be served as an easy appetizer, so cozy up because dinner is almost ready!

butternut squash soup topped with pepitas next to a piece of bread


Ever wonder how food bloggers come up with their recipes?


I pretty much think or talk about food all day. At work, I’m educating clients about nutrition through food or teaching cooking classes. Then, for the blog, my recipe creations are inspired by conversations I have, discussions in cooking classes or demonstrations, or simply from a particular ingredient. Travel definitely plays a big role in recipe development too. I love dining out when I travel, experiencing the local fare. I like to try and recreate recipes I’ve tried with my own little twist.

Ever wonder what kind of squash to use for different recipes? I break it down here!

Next time before you start dialing for takeout, really take a look at what is in your kitchen. You never know – you might whip up something delicious!

top shot of two bowls of acorn and butternut squash soup next to baguettes

Ingredients Needed for Butternut and Acorn Squash Soup

Veggies: butternut squash, acorn squash, onion, carrots

Spices: garlic, nutmeg, salt and pepper, garam masala

Oil

Miso – I prefer chickpea miso or white miso

Cashews

Apple – try to get a sweeter variety such as Honeycrisp, Gala, or Pink Lady

Veggie broth – low sodium of course!

Water

butternut squash soup in a white bowl topped with pepitas next to bread

How to Make Butternut Acorn Squash Soup

Line a baking sheet with parchment paper or a silicon baking mat and preheat the oven to 400 degrees.

Using a paring knife, pierce the squash, place them on the baking sheet, and bake for 20 minutes. Once they are done cooking, let them cool slightly before dicing into cubes.

Heat the olive oil over medium high heat in a large pot. Add the garlic, carrots, and onions.

Saute for about 3 minutes or until the onions start becoming translucent.

Add the nutmeg and garam masala and stir to coat the veggies.

Stir in the miso, cashew, cubed squash, and apple. Once combined, add the veggie broth and water. Make sure everything is covered and use more water if needed.

Simmer for 30 minutes, until the squash is tender and season with salt and pepper.

Add the soup to a blender in batches and blend until smooth. You could also use an immersion blender directly in the pot if you are using stainless steel.

dipping a piece of bread into a bowl of butternut and acorn squash soup

Do You Have to Roast the Squash First?

Roasting the squash ahead of time makes them softer and much easier to peel and dice.

My Soup is Too Thick, What Should I Do?

Once you blend all of the ingredients together and you find that it’s thicker than you would like, simply stir in water a little at a time until it’s your desired consistency.

Is this Butternut Acorn Squash Soup Healthy?

You betcha! These winter squash varieties are full of antioxidants and vitamins! Not to mention the healthy fats and fiber from the cashews, and the nourishment of the broth base.

FREE Cooking Class

This recipe was featured as part of Virtual Teaching Kitchen’s FREE virtual cooking classes. Click here to learn more about the Virtual Teaching kitchen.

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squash soup in a bowl with pumpkin seeds

Butternut & Acorn Squash Soup

  • Author: Chef Julie Harrington, RD
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 1 hour 10 minutes
  • Yield: 8
  • Category: soup

Description

Cozy up to a bowl of this creamy Butternut & Acorn Squash Soup.


Ingredients

Scale
  • 1 butternut squash, (about 4 cups), chopped
  • 1 acorn squash, (about 2 cups), chopped
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, (about 1 cup) peeled and diced
  • 1 1/2 tablespoons garam masala
  • 1/8 teaspoon nutmeg (a small pinch)
  • 2 tablespoons chickpea miso (or white miso)
  • 3/4 cup raw cashews
  • 1 apple, peeled and diced (preferably a sweet variety like Honeycrisp, gala, pink lady)
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1/4 teaspoon black pepper
  • salt, to taste

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. To easily cut the squashes, pierce butternut squash and acorn squash with a paring knife. Place on a baking sheet and bake for 20 minutes to soften, so it will be easier to chop. Let cool until able to handle. Peel and dice squash into cubes.
  2. In a large pot, heat olive oil over medium-high heat. Add onions, garlic, and carrots. Saute for about 3 minutes, until onions start to become translucent.
  3. Add the garam masala and nutmeg and coat the vegetables.
  4. Stir in the chickpea miso, cashews, butternut squash, acorn squash, and apple. Stir to combine. Add the vegetable broth and water, covering the vegetables. (Use more water, if needed).
  5. Simmer soup for 30 minutes, until squash is tender. Season with salt and pepper.
  6. In batches, add soup to a blender. Blend until smooth. If soup is too thick, add more water.
  7. Serve warm. (Optional: sprinkle pepitas on top to garnish)

Keywords: soup, squash

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Other recipes you may enjoy

Italian Stuffed Delicata Squash

Take advantage of peak squash season. Try this Italian Stuffed Delicata Squash recipe for a simple dinner solution.
Italian Stuffed Delicata Squash via RDelicious Kitchen @RD_Kitchen
Delicata squash is available in the fall and early winter months. I don’t think delicata squash gets the attention it deserves this time of year. It’s less intimidating than a giant butternut and spaghetti squash, plus it’s easier to work with.
Italian Stuffed Delicata Squash via RDelicious Kitchen @RD_Kitchen
Cutting through a raw delicata squash is a lot easier, as it has a softer skin and flesh. They are much smaller than other squash varieties and have a perfect center for stuffing. Delicata squash is also delicious simply sliced and roasted. This squash is also great when just cooking for 1 or 2. It’s a perfect size!
Italian Stuffed Delicata Squash via RDelicious Kitchen @RD_Kitchen
Not sure what kind of squash to use for recipes?

Learn the best cooking methods for the different varieties of squash:

Acorn
Good for: Roasting. Peeling is difficult, so cut it in half or slice (the skin is edible).
Butternut
Great for: Roasting and soups.
Delicata
Great for: Roasting and stuffing.
Hubbard
Great for: Pie filling, purees, and mashes.
Kabocha
Great for: Soups.
Pumpkin
Great for: Pies, quick breads, pancakes, risottos. Roast or steam, puree, then add to a recipe.
Spaghetti
Great for: Roasting. Scrape out the strands and dress with butter or pasta sauce.
Italian Stuffed Delicata Squash via RDelicious Kitchen @RD_Kitchen
If you’re an Italian girl like me, you can make this stuffing in your sleep. You can’t go wrong with this flavor combination. What is unique about this stuffing, is it using the “blend trend“.

The blend is a cooking technique that uses finely chopped mushrooms so that they’re the consistency of ground meat, combining the two and using them together to complete classic recipes is a simple way to make meals delicious and nutritious.
Italian Stuffed Delicata Squash via RDelicious Kitchen @RD_Kitchen
The delicata squash has a sweet note, that adds a unique taste to this savory filling.

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italian stuffed delicata squash on a white plate

Italian Stuffed Delicata Squash

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4
  • Category: dinner

Description

Take advantage of peak squash season. Try this Italian Stuffed Delicata Squash recipe for a simple dinner solution.


Ingredients

Scale
  • 2 delicata squashes, sliced vertically and deseeded
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup mushrooms, finely diced
  • 1/2 lb. lean ground turkey
  • 1 (14.5 oz.) can diced tomatoes, seasoned with basil, garlic, and oregano
  • 1 teaspoon Italian seasoning
  • 2 cups fresh spinach
  • salt & pepper to taste

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place delicata squash flesh side down on the baking sheet. Roast for 15 minutes.
  3. Heat olive oil over medium-high heat in a large skillet. Cook onion and garlic until onion begins to turn translucent, about 3-5 minutes. Add mushrooms and cook until tender.
  4. Add ground turkey and cook until no longer pink, breaking up turkey into small pieces. Drain any excess juices, if needed.
  5. Add diced tomatoes, Italian seasoning, and spinach. Cook until spinach has wilted and juices have reduced by half. Season with salt and pepper, to taste.
  6. Remove delicata squash from the oven flipping the squash so flesh side is facing up. Fill the squash wells with Italian turkey filling.
  7. Place back in the oven for 10-15 minutes until squash is fork tender and flavors have soaked into the squash.
  8. Remove from oven and enjoy!

Keywords: squash, delicata squash, turkey

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Italian Stuffed Delicata Squash via RDelicious Kitchen @RD_Kitchen #squash #delicatasquash #italian #turkey #groundturkey #dinner #fallfood #fall #recipe