It must have been a good season for the perfectly sweet and symmetrical romanesco broccoli because it is not only (still) brightening up our farm-fresh box every week, but also lining the shelves at GreenStar. This, my fellow eaters, is a serious seasonal treat! I’ve been hankering to tuck into my jar of Preserved Lemons, which are so potent in flavor that only a smidgeon gets used in any dish – it seemed like a perfect marriage to romanesco, and why not add a buttery, burnt orange squash to this love triangle! A hint of cinnamon wafts through the dish, reminding us that “yes, it’s still winter.”

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Wheat Berries with Romanesco, Butternut Squash and Preserved Lemon

  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x


  • 1 3/4 cup wheat berries
  • 5 cups water
  • 2 cinnamon sticks
  • 2 romanesco, chopped into 1/4-inch cubes
  • 1 butternut squash, chopped into 1/4-inch cubes
  • 6 scallions, chopped
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 cup almonds, coarsely chopped
  • 1/4 ground ground cinnamon
  • 1 preserved lemon
  • 1 teaspoon preserved lemon juice
  • 1 cup parsley, coarsely chopped


  1. Preheat the oven to 475.
  2. In a colander, rinse the wheat berries then add them to a pot with water and cinnamon sticks. Bring to a boil over medium-high heat, then cover and reduce to a simmer. Cook the wheat berries for about 60-75 minutes, or until the water is completely absorbed.
  3. On a baking sheet, toss the romanesco, butternut squash and scallions with oil and sea salt. Roast for 15 minutes, then remove from oven and transfer to a serving dish.
  4. Meanwhile, put the almonds in a small pan and toast them over medium heat until lightly browned. Add the almonds and ground cinnamon to the serving dish and toss.
  5. Rinse the preserved lemon under water to remove some of the salt. Remove the flesh from the lemon and set aside. Mince the rind and add to the serving dish. Squeeze the liquid out of the flesh with a lemon squeezer or through a colander. Add the extra preserved lemon juice and toss again.
  6. When the wheat berries are done, remove the cinnamon sticks and drain the wheat berries in a colander. Toss in with the romanesco and butternut squash.
  7. Add the parsley leaves last for one final toss to this bright dish!

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