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Herbed Freekeh and Butternut Squash Pilaf

Herbed Freekeh and Butternut Squash Pilaf
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Prep Time: 18 min Serves: 8
Cooking Time: 20 min Yield: 8 cup
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. Cracked freekeh takes just 20 minutes to cook. It’s also a nutritional winner -- richer in both protein and fiber than brown rice. Recipe and image courtesy of Jackie Newgent, RDN.

Ingredients

Directions

1. Preheat the oven to 450°F.
2. Add cracked freekeh and 4 cups cold water to a large saucepan and bring to a boil over high. Stir, cover, reduce heat to low, and simmer until the freekeh is tender, about 20 minutes. Remove from heat, let stand for 5 minutes, and drain any remaining liquid. (Note: Makes 4 cups cooked freekeh. Use 4 cups of other cooked whole grain, like brown rice, if prefer.)
3. Meanwhile, toss squash cubes, sage, and 1/2 teaspoon of the salt in a large bowl to fully coat. Arrange squash in a single layer on a large unbleached parchment paper-lined baking sheet and roast until cooked through, about 18 minutes.
4. Transfer the cooked, drained freekeh to a large bowl and immediately stir in the onion, the remaining 1 tablespoon olive oil, 1 1/4 teaspoons salt, and the pepper. Stir in the roasted butternut squash, vinegar, parsley, and dill. Adjust seasoning and serve warm. (Hint: This can also be served as a cool salad; splash with a little extra apple cider vinegar to serve, if desired.)

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