This is the type of meal that is perfect for serving to guests, or just when you feel like a little something special. Roasted squash pairs perfectly with leeks and feta to bring you a chewy, flavourful alternative to the frittata. This recipe serves about six. 

Wheat Berry Gratin with Leeks, Feta + Winter Squash
Adapted from the The New York Times

2 pounds winter squash, peeled and cut in small dice (about 1/2 inch)
4 tablespoons extra virgin olive oil
2 large leeks, white and light green parts only, cleaned and chopped
3 to 4 tablespoons chopped basil leaves
3 eggs
1 cup feta, crumbled
1 cup cooked Flourist Wheat Berries
1/4 cup fresh dill, chopped  
Salt and pepper 

Heat oven to 425 degrees. Oil a 2-quart baking dish or gratin. Line a sheet pan with parchment. Place squash on baking sheet, season with salt and pepper, and add 2 tablespoons olive oil. Toss squash until evenly coated with oil. Place in oven and roast until tender and lightly coloured, about 25 to 30 minutes, stirring every 10 minutes. Remove from oven and set aside. Turn heat down to 375 degrees. Heat another tablespoon of olive oil over medium heat in a large, heavy skillet and add leeks. Cook, stirring, until they begin to soften, about 2 minutes. Add a generous pinch of salt and continue to cook, stirring often, until tender, another 3 to 4 minutes.

When ready, add cooked squash to pan and toss together. Remove from heat. Once cool, add the cut basil leaves.  In a large bowl, beat eggs. Add salt to taste (remembering that feta is very salty) and feta, and beat together until feta has broken up into eggs. Stir in squash and leek mixture and Wheat Berries. Scrape into oiled baking dish. Drizzle remaining oil over top. Bake for 35 minutes, or until lightly browned. Remove from heat. Serve hot, warm or at room temperature topped with fresh dill.