Wheat berries with pancetta, roasted butternut squash, and pepitas
Roast
Roasting
This is one recipe I was sad to cut from my and Merrill's new book, <a href="https://food52.com/shop/products/2840-signed-copy-a-new-way-to-dinner-by-amanda-hesser-and-merrill-stubbs">A New Way to Dinner</a>. Here, I like to play up wheat berries' nuttiness with sweet, caramelized butternut squash and pepitas, but keep the salad bright with zippy vinegars and mustard in the dressing. You can eat this salad warm or room temperature—what grain salad is any fun cold? And you may find that if you have leftovers, they’ll need a little re-seasoning the next day.
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