Butternut Squash & Freekeh Salad
I swear I’ll get a camera eventually. Until then, feast your eyes on this crappy MacBook version of my delicious warm salad! You can substitute the freekeh for farro, depending on the availability in your area. I found mine at the Grand Army Plaza greenmarket- usually anywhere with unusual grains will be holding some of these gems.
• 1 cup of freekeh, cooked in 2 cups of vegetable broth
• 1 butternut squash, peeled, seeded, and diced into 1/4 inch pieces
• 1.5 tablespoons olive oil
• 2 tablespoons fresh sage, chopped
• 1/3 cup dried cranberries
• 1/3 cup crushed pecans
• Half of a red onion, chopped
• Salt & pepper to taste
• A dash of dried thyme
1. Cook the freekeh in the vegetable broth in a rice cooker (or on the stove) for approximately 40 minutes or until tender. The freekeh will still be chewy.
2. Meanwhile, preheat the oven to 400 F.
3. On a foiled pan, place the chopped butternut squash into a single layer. Lightly brush with olive oil. When the squash is almost done (15-20 minutes), add the chopped sage. Bake until the squash is done. A fork will slide nicely through it.
4. When the squash is ready, remove from the oven. In a large bowl, mix the cooked freekeh, squash, cranberries, onion, and pecans. Add salt, pepper, and thyme. Mix well and serve warm.