Roasted Squash FreekahIngredients
1 bag of rosemary and sage freekah
1 butternut squash
1/2 cup dried cranberries
2 cloves of garlic, minced
1. Dice the butternut squash into little bite-sized pieces. Arrange on a baking sheet and toss with 1 tablespoon olive oil, salt, pepper, and 2 cloves of garlic minced. Roast at 400 degrees for 30 minutes.
2. Prepare freekah according to directions. (I used chicken stock to give it even more flavor.)
3. Once freekah is done, toss in cranberries to soften with the heat of the grain. Add squash when done, and mix.
4. Once room temperature feel free to add 1-2 tablespoons of EVOO, if you feel it is dry. I didn't this time. Enjoy for lunches throughout the week.
This past weekend I also made Splendid Table's Custardy Apple Squares. It was a nice variation from the apple crisp we have been making, and is heavenly a la mode!