Roasted Butternut Squash and Chestnut Wheat Salad

I garnished this with whole roasted chestnuts.
I had some from a farm, but you can buy them in a package at
Trader Joes and Whole Foods

Did I mention I bought a large case of butternut squash from an Amish farmer just as the last frost hit?
I do the same with other squash and onions, I find locally grown vegetables will hold for a long time in the fruit cellar--months from when purchased if kept cool.
Butternut squash is one of the sweetest varieties and I like how it pairs with balsamic vinegar-- the dressing for this salad is a rosemary vinaigrette.
This is such a versatile recipe that can be used with any vegetable you like or variety of grains.  Just keep in mind to use a vegetable that will roast until soft yet still hold its shape when tossed with the remaining ingredients.  I think a chewy grain is best, wheat berry, spelt, or farro.  But if you want it to be lighter then freekeh or quinoa would work too but watch how much dressing you use, add it in small amounts until it seems "right".


1/2 cup wheat berries, cooked
1/2 cup charcoal wheat berries, cooked (Or use all regular wheat berries)
1 medium butternut squash, cut in 1/4" cubes
3/4 cup chestnuts, roasted and chopped (rough chop)
1 TB fresh rosemary, divided use, chopped
salt
black pepper
1/3 cup balsamic vinegar
1/3 cup olive oil**

Heat oven to 500.  Toss butternut squash with just enough oil to cling to the pieces and then toss with 1/2 TB rosemary, salt and cracked black pepper to taste.  Place on cookie sheet lined with nonstick foil (parchment paper would work but oven temp must be lowered to 450)

Roast until soft and lightly browned, approx 15 minutes.

Whisk 1/3 cup balsamic vinegar, 1/3 cup olive oil and  remaining rosemary together, salt if needed. 
Toss wheat berries with dressing and add butternut squash and chestnuts, fold gently in and serve.



** some prefer a higher ratio olive oil to vinegar, I find with some aged balsamic vinegars the higher amount of oil is unnecessary