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posted: 9/4/2013 6:00 AM

Roasted Acorn Squash, Wheat Berry, with Hazelnut Vinaigrette

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  • Elliott Papineau's acorn squash. Papineau is part of the Daily Herald Cook of the Week Challenge.

       Elliott Papineau's acorn squash. Papineau is part of the Daily Herald Cook of the Week Challenge.
    Mark Black | Staff Photographer

 

Roasted Acorn Squash, Wheat Berry, with Hazelnut Vinaigrette

1 cup wheat berries

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2 cups chicken stock

5 teaspoons kosher salt, divided

2 acorn squash

1 tablespoon olive oil

4 tablespoons roasted hazelnut oil

2 tablespoons champagne vinegar

1 tablespoon hazelnuts (coarsely chopped)

1 teaspoon ground cumin

1 teaspoon red chili flakes

Fresh sprig of thyme, for garnish

Add wheat berries, chicken stock and 2 teaspoons salt to medium sauce pan. Turn heat to medium until mixture begins to simmer, and then put on the lid.

Split the squash on the long axis and scrape out the seeds with a spoon. Slice the squash into long crescent pieces (this should yield about 12 segments).

Heat the oven to 425.

Arrange the squash segments on a parchment lined baking sheet with one cut side down. Drizzle the olive oil over the pieces and sprinkle with 2 teaspoons kosher salt. Bake 25-35 minutes, flipping the squash after the bottoms are brown.

Combine champagne vinegar, cumin, chili flakes, 1 teaspoon salt and chopped hazelnuts in mixing bowl and stir. Whisk in roasted hazelnut oil until emulsified.

When the wheat berries have softened and the stock has been absorbed into the grain (should be about the same texture as whole grain rice or barley) remove from heat. Stir in the roasted hazelnut vinaigrette. Serve the wheat berries with the roasted acorn squash segments and garnish with thyme leaves.

Serves four.

Elliott Papineau

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