Ingredients

The following ingredients have 7 Servings
  • 3/4 cup freekeh
  • 2 cups water
  • 1 medium butternut squash, cubed or spiralized
  • 1/2 TBS olive oil
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1-2 TBS balsamic vinegar
  • 1/2 cup feta, crumbled
  • 1/3 cup toasted pecans, chopped or whole
  • 1/3 cup dried cranberries

Instruction

  • Place freekeh and water in medium saucepan on medium-high heat. Bring mixture to a boil, then cover and simmer for about 20 minutes, until water has evaporated.
  • While freekeh is cooking, preheat oven to 375F and line a baking sheet with parchment paper or silicone mat.
  • Prepare squash by removing skin and cutting into cubes, or cut ends evenly and place in spiralizer to make noodles (any blade will work). In large bowl, toss squash with olive oil, cinnamon, ginger, paprika, and salt. Spread onto prepared baking sheet and bake squash for 15-20 minutes, or until tender. Allow squash to cool slightly on pan.
  • Once freekeh is done, drain any excess water and transfer to large bowl. Add balsamic vinegar to freekeh and stir.
  • Add cooled squash to bowl of freekeh, toss in cranberries, feta, and pecans. Stir to combine and serve!