Freekeh Butternut Squash

11.23.16 / 2 comments

Butternut Squash with Freekeh

Taste the flavors of autumn with our Freekeh Butternut Squash! This seasonal dish is full of fresh flavors, vibrant colors, and nutritious ingredients, so it’s perfect for upcoming holiday parties or family get-togethers. You can also batch cook the Freekeh to make some other delicious recipes, such as our Tamari Freekeh Salad Bowl, Rosemary Sage Freekeh Stuffed Zucchini Boats, and Baked Freekeh and Sunny Side Up Eggs.

You can find Rosemary-Sage and Tamari Freekeh at Freekeh Foods. Freekeh is a Middle Eastern Whole Grain that boasts a smokey flavor and a nutty, chewy texture, which pairs well with the sweetness of the pomegranate in this recipe.  In terms of nutrition,  a 3/4 cup serving of cracked Freekeh has 6 grams of protein and 4 grams of fiber, which satiates for hours on end. So go ahead and explore all of the flavors that this seasonal recipe has to offer–it’s one that will put a smile on your face and become a classic staple in your house.


Freekeh Butternut Squash
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 medium butternut squash or pumpkin
  • 1 onion, chopped
  • 1 cup freekeh
  • 1 cup pomegranate
  • 1/4-1/2 cup mint leaves (optional)
  • 1/2 cup pumpkin vinaigrette
  • Pumpkin Vinaigrette:
  • 1 head garlic, roasted (see notes)
  • 1/4 cup pumpkin puree
  • 1/4 cup apple cider vinegar
  • T sorghum syrup or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ginger
  • 1/3 cup olive oil
  • 2 tablespoons water
  • Equipment
  • Baking sheet
  • Parchment paper
  • Saucepan
  • 1 small bowl
  • Whisk
  1. Preheat oven to 400°F.
  2. Place butternut squash and onion on a baking sheet with parchment paper. Roast for 25-30 minutes, or until squash is soft. Remove from the oven, and set aside.
  3. While the squash is baking, cook the freekeh in a saucepan according to package instructions. When done, set aside.
  4. In a small bowl, add all of the ingredients for the pumpkin vinaigrette. Whisk together well, and set aside.
  5. In a large serving bowl combine freekeh and butternut squash. Allow to cool, then add pomegranates and mint leaves, if desired. Drizzle the pumpkin vinaigrette on top of the freekeh mixture, and toss well.
Serving size: 1 cup Calories: 245 calories, Fat: 8 grams, Saturated fat: 1 gram, Carbohydrates: 40 grams, Sugar: 10 grams, Sodium: 20 milligrams, Fiber: 9 grams, Protein: 7 grams, Cholesterol: 0 milligrams
*Using a sharp knife, cut 1/4 to a 1/2 inch from the top of garlic cloves, exposing the individual cloves of garlic. Place head garlic in a clay cooker or aluminum foil with olive oil until the cloves feel soft. Allow the garlic to cool so you can touch it without burning yourself. Use a paring knife to cut the skin a bit around each clove. Squeeze the roasted garlic cloves out of their skins or use a cocktail fork to remove the roasted garlic.[br][br]This dish is great served over kale or your favorite salad greens! Sprinkle with feta or goat cheese, if desired.[br][br]Freekeh can be frozen in a labeled airtight container for up to 6 months and refrigerated for 3-5 days.[br][br]Disclosure: Triad to Wellness provides nutrition communication services for Freekeh Foods. However we were not compensated for this post. All opinions are our own.


2 Responses to Freekeh Butternut Squash

  1. Pingback: Freekeh: An Underappreciated Ancient Grain - Toby Amidor Nutrition

  2. Pingback: Winter Produce Guide Plant-Based Seasonal Recipes Cooking Tips

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