1 1-inch stick cinnamon or 1/4 tsp ground cinnamon
1 bay leaf
1 cup wheat berries, rinsed
1 tbsp chopped garlic
1 1/2 cups low-sodium chicken or vegetable stock
1 1/2 cups carrot juice
Sea salt and fresh ground black pepper, to taste
1/2 cup peeled, seeded and finely chopped butternut squash (1/4-inch cubes)
2 tbsp chopped fresh mint leaves
In a medium saucepan, heat oil on medium. Add onion and cook until softened, about 4 minutes. Add cinnamon, bay leaf, wheat berries and garlic and cook, stirring constantly, for about 2 minutes.
Add stock, juice, salt and pepper. Bring to a boil, then cover, reduce heat to low and cook for 45 minutes. Add squash, cover and cook for about 15 minutes more, until wheat berries and squash are tender. Remove from heat and let stand for 5 minutes, covered. Strain remaining liquid from mixture. Garnish with mint.
To create a clean twist on a classic enchilada, we've used sweet, soft butternut squash as a filling mixed with a savory and mild homemade enchilada sauce. A great option for vegetarians, this dish is still hearty enough for meat-lovers!
Colorful and full of flavor, this gluten-free, grain-free “pizza” features a crust made of cauliflower, garlic, egg whites and cheese – no flour! To save time, prep and roast the butternut squash and mushrooms first.