* 1 Tbsp. olive oil * 1 c. diced butternut squash * 1 c. diced yellow onion * 2 oz. pine nuts * 1/2 tsp. kosher salt * 1/4 tsp. ground black pepper * 2 c. cooked wheatberries * 1 c. diced green beans, blanched * 3/4 c. sliced California Ripe Olives * 2 Tbsp. white wine vinegar
What to do:
1. Heat olive oil in a large sauté pan over medium heat. Add butternut squash and cook for 3-4 min., stirring occasionally. 2. Mix in onion and pine nuts and cook for 3-4 more min. until golden and tender. Season with salt and pepper, then remove from heat. 3. Toss squash mixture with wheat berries, green beans, California Ripe Olives and vinegar in a large mixing bowl. Serve warm, room temperature or chilled.