Sweet and creamy butternut squash hash, hearty wheat berries and protein rich eggs merge into the perfect breakfast bowl. Prepare the grains according to package instructions unless otherwise noted. You can do this in advance and store the cooked grains in the refrigerator to save time later.
Look for White Sonoran Wheat Berries from Hayden Mills or Sunrise Flour Mills. Different varieties of the same grain have different cooking times so be sure to check the label. My recipe for easy and affordable grain bowls was developed for the Refinery29 article, “5 Affordable Dinners Anyone Can Make” by Elettra Wiedemann.
Prepare the grains according to package instructions unless otherwise noted. You can do this in advance and store the cooked grains in the refrigerator to save time later. Different varieties of the same grain have different cooking times so be sure to check the label.
Ingredients
- 1 cup prepared wheat berries warmed
- 1 cup diced butternut squash
- 1 egg
- ⅓ cup ricotta cheese part skim or full milk
- 2 teaspoons butter divided
- Salt and pepper to taste
Instructions
- Melt 1 teaspoon of the butter in a nonstick pan. Toss in the butternut squash chunks and sauté over medium heat until browned and soft, about 15 minutes. It should look mashed. If it doesn't, smash it a bit with the back of your spatula. Remove from heat and set aside.
- Fry the egg in the remaining teaspoon of butter. Spoon the prepared wheat berries into the bottom of your serving bowl, leaving a well for the squash. Place the squash in the well, then top with ricotta, followed by the fried egg. Season with salt and pepper.
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