Butternut Squash Kibbeh With Spiced Feta Food

BUTTERNUT SQUASH KIBBEH WITH SPICED FETA

Steps:

• Preheat the oven to 375 degrees. Cut the squash in half lengthwise, scrape out the seeds and bake, flesh side down, on a cookie sheet until tender, about 45 minutes. Let cool slightly, scrape out the flesh, then purée in a food processor until smooth. Season with salt and pepper.
• Simmer the butter in a small saucepan over medium-low heat until nut brown, about 10 minutes. Strain through a fine-mesh sieve and set aside.
• Heat the olive oil in a large saucepan over medium-high heat and sauté the onion and pepper until tender, stirring occasionally, about 5 minutes. Stir in the paprika and 1 teaspoon of baharat, followed by 2 cups of the squash. Bring to a simmer. Stir in the bulgur and remove from the heat. Cover tightly for 15 minutes. Season to taste with salt and pepper and stir in the brown butter.
• Stir together the feta, the remaining baharat, sumac, chilies and parsley, making the mixture as creamy as possible. Season with salt and pepper.
• Fill 8 1/2-cup ramekins each with a scant 1/2 cup of the bulgur mixture. With your fingers, compress the bulgur to form a large well in the center of each (the bulgur will creep up the sides). Fill each well with 2 heaping teaspoons of feta and use the displaced bulgur to seal in the cheese. Set the ramekins on a cookie sheet and bake until hot, about 15 minutes. Run a sharp knife around the inside of the ramekins, unmold the kibbeh and serve immediately.

BAKED BUTTERNUT SQUASH WITH FETA CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with olive oil.
• Distribute butternut squash wedges like shingles onto the prepared baking sheet.
• Combine cream, creme fraiche, garlic, and bay leaf in a small saucepan over medium heat, bring to a boil, and simmer for 5 minutes. Season with salt, pepper, sugar, and nutmeg. Pour cream mixture over pumpkin on the baking sheet and sprinkle with parsley. Evenly sprinkle feta cheese on top.
• Bake in the preheated oven until gratin is browned on top and squash is cooked through, 20 to 25 minutes.