This delicious adaptation of a recipe we first shared in 2016 is an updated version with added greens and aged cheddar instead of feta. We love it for dinner with a green salad, and it makes fantastic leftovers too.

Wheat Berry Vegetable Gratin
Adapted from the this Flourist recipe

1 large butternut squash, peeled and cut in small dice (about 1/2 inch)
1/4 cup extra virgin olive oil
2 large leeks, white and light green parts only, cleaned and chopped
1 bunch curly green kale, stemmed and cut 
5oz baby spinach
4 eggs
1 heaping cup aged cheddar, grated
1.5 cups cooked Flourist Wheat Berries cooked according to directions here
1.5 tsp salt, divided 

Heat oven to 425 degrees. Oil a 9 x 13 baking dish. Line a sheet pan with parchment. Place the cut squash in a bowl and toss with 1/2 tsp salt and 2 tablespoons olive oil. Toss squash until evenly coated with oil and add to the parchment-lined baking sheet. 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 1/2 tsp salt and continue to cook, stirring often, until tender, another 3 to 4 minutes. Add the cut kale and baby spinach and cook for 4-5 more minutes, until the greens are wilted. 

In a large bowl, beat the eggs. Add the remaining 1/2 tsp salt to the eggs. Stir in the squash, the leek and greens mixture, grated cheese and cooked Wheat Berries. Mix well, then scrape into the oiled baking dish.

Top with optional parmesan and bake uncovered for 35 minutes, or until lightly browned. Serve hot, warm or at room temperature.