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.
The smokiness of dried chipotle chiles provides the perfect counterpoint to sweet butternut squash in this easy, 8-ingredient soup. If you want to go more mild, use only one chile; if you like the heat, go for all three.
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!
Premake your favorite hearty recipe and freeze individual servings for grab-and-reheat dinners. By the time evening rolls around after a long day’s work, it's uncommon for the average individual to have the energy to cook an elaborate meal. The single best thing you can do to ease the weekday dinner blues is to make a few favorites ahead of time and freeze for those nights you can’t be bothered. Not only will having frozen meals on hand significantly decrease your urge to reach for the takeout menu, but it will also decrease your overall food costs and keep you eating healthily. Prepare our Asparagus, Pea & Navy Bean Wheat Berry Risotto in advance.