Recipe for Healthier Skin: Freekeh with Roasted Butternut Squash and Dried Cranberries

Freekeh with Roasted Butternut Squash and Dried Cranberries


Rich in skin-protecting vitamin A and C, the butternut squash in this healthy recipe from the UW Health Learning Kitchen helps promote cell turnover, protecting against dry, rough skin.



  • 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