Freekeh with Roasted Butternut Squash and Dried Cranberries

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

Browse more recipes from the Learning Kitchen

Learning Kitchen Recipes


  • 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 



  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