The base of this dish can be made with any whole grain, and you can use any vegetable that roasts well instead of the squash. In the fall and winter, I do this with cauliflower steaks, thin cabbage wedges, and sweet potatoes that have been cut into planks. In the spring, it’s carrots, radishes, and baby turnips. In summer I'll use thick slices of eggplant for the job, or I might grill wedges of romaine (instead of roasting). Fresh beefsteak tomatoes would be amazing, too—as long as you leave them raw.
Makes 6 servings
- 1 cup wheat berries, soaked overnight if possible
- Kosher salt
- 2 Honeynut or 1 butternut squash, scrubbed
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1/2 cup plain whole-milk yogurt
- 1/2 cup buttermilk
- 1 teaspoon crushed Calabrian chiles in oil
- 1 lemon, halved
- 1 cup chopped tender herbs and/or fennel stems and fronds
