Freekeh with Roasted Butternut Squash and Dried Cranberries

Freekeh with Roasted Butternut Squash and Dried Cranberries

Yield 4 servings

 

Ingredients:

  • 2 cups cracked freekeh
  • 1 onion, chopped
  • 1 ½ cups dried cranberries
  • 5 cups broth, or water
  • 3 cups butternut squash, diced
  • 2 tablespoons olive oil
  • salt and pepper to taste

 

Directions:

  1. Preheat oven to 400°F. Combine freekeh and broth or water in a pot.  Bring to a boil and cook 1 minute.
  2. Reduce heat to low, add diced onion, and salt and pepper to taste.  Cover pot and simmer for 25-30 minutes or until desired tenderness is reached.
  3. While the freekeh cooks, prepare the butternut squash.  Toss squash in a bowl with olive oil. 
  4. Spread on foil-lined cookie sheet.  Bake at 400°F for 20 minutes or until tender, but not soft.
  5. Stir cooked butternut squash and cranberries into freekeh.  If desired, top with chopped nuts.

 

Nutrition info per serving: Calories 510, Fat 9g, Carbs 101g, Fiber 14g, Protein 17g, Sodium 5mg

From wholegraincouncil.org

 

 

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