Freekeh with Roasted Butternut Squash and Dried Cranberries
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Bonnie Matthews / Nature's Organic Grist
The ultimate show-stopping autumn side dish. Not only is it beautiful, but it's also jam-packed with nutritional value.
Try making this for one of your holiday gatherings and wow your friends and family!
ingredients
2 cups cracked freekeh
1 onion, chopped
1 1/2 cups dried cranberries
5 cups broth, or water
3 cups butternut squash, diced
2 tablespoons olive oil
salt and pepper to taste
Optional: 1/2 cup hazelnuts or cashews, chopped
Instructions
1. 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.
Spread on foil-lined cookie sheet. Bake at 400 for 20 minutes or until tender, but not soft.
4. Stir cooked butternut squash and cranberries into freekeh. If desired, top with chopped nuts.
Recipe courtesy of Nature's Organic Grist.
makes: 4 servings
