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Freekeh with Roasted Butternut Squash and Dried Cranberries

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Ingredients: 

  • 3 Tbsp. olive oil, divided 
  • ½ yellow onion, diced 
  • 2 cloves garlic, minced 
  • 2 cups uncooked cracked freekeh 
  • 5 cups low sodium vegetable broth 
  • Coarse salt and black pepper, to taste 
  • 3 cups butternut squash, diced 
  • 2 tsp. fresh thyme, chopped 
  • 1 ½ cups dried cranberries 
  • ½ cup hazelnuts or cashews, chopped 
  • 2 tsp. honey 

 

Directions: 

  1. Heat 1 tablespoon olive oil in a stock pot to medium heat. Add onion and saute 3-4 minutes, until soft. Add garlic and saute 30-60 seconds. Add freekeh and saute 1-2 minutes, until translucent. Season with a dash of salt and pepper. Add broth and bring to a boil. Reduce heat to a simmer, place a lid on the pot, and cook for 25-30 minutes, stirring occasionally, until freekeh is tender and liquid is absorbed. 
  2. Preheat the oven to 400 degrees. 
  3. Place the butternut squash on a baking sheet and toss with remaining olive oil and a dash of salt and pepper. Roast squash for 20 minutes, or until tender. Allow to slightly cool. 
  4. Toss butternut squash in a bowl with freekeh, thyme and dried cranberries. Top with hazelnuts or cashews and drizzle with honey. 

 

Serves 6 

 

Nutrition Facts