This wheat berry breakfast bowl with butternut squash hash, ricotta, and a fried egg recipe was first developed for the Refinery29 article, “5 Affordable Dinners Anyone Can Make“. Hayden Mills and Sunrise Flour Mills. sell White Sonoran wheat berries, a heritage variety with deep roots in the Sonoran Desert but any variety will do.
The Story Behind White Sonoran Wheat
White Sonora wheat is one of the oldest wheat varieties in North America. Spanish missionaries brought it to the Sonoran Desert region in the 1600s, where it became a foundational crop for both Indigenous communities and early settlers. It was nearly lost to industrial agriculture but has been revived in recent decades by heritage grain advocates and small mills in Arizona and the Southwest. Hayden Flour Mills in Tempe, Arizona is one of the primary sources for stone-milled White Sonoran products, including whole wheat berries.
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.
