1 Heat olive oil in a large sauté pan over medium heat.2 Add butternut squash and cook for 3-4 minutes, stirring occasionally.3 Mix in onion and pine nuts and cook for 3-4 more minutes until golden and tender.4 Season with salt and pepper, then remove from heat.5 Toss squash mixture with wheat berries, green beans, California Ripe Olives and vinegar in a large mixing bowl.6 Serve warm, room temperature or chilled.