Freekeh With Roasted Butternut Squash Seared Kale And Caramelized Onion Jam Food
FREEKEH WITH ROASTED BUTTERNUT SQUASH, SEARED KALE, AND CARAMELIZED ONION JAM
Pre-cooked, grains, vegetables, and flavorful Caramelized Onion Jam make this vegetarian feast easy.
Provided by Martha Stewart
Categories Butternut Squash Recipes
Time 5m
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- In a large bowl, combine freekeh and onion jam. Add kale, squash, and hazelnuts and toss. Season with salt and pepper.
Nutrition Facts : Calories 665 g, Fat 42 g, Fiber 15 g, Protein 13 g, Sodium 78 g
HOW TO COOK FREEKEH
Freekeh is an ancient grain made from roasting the young, green grains of durum wheat, and it has been a staple in Middle-Eastern and North African cuisines for centuries. It's a nutritional powerhouse that cooks up quickly into a slightly firm and chewy grain with a nutty, smoky, and savory flavor. It's a great substitute for grains like quinoa, wheatberries, and farro.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- In a medium saucepan, bring 2 1/2 cups water to a boil. Add freekeh and 1/2 teaspoon salt. Reduce heat to medium-low and simmer, covered, until freekeh is tender and liquid is absorbed, about 20 minutes.
- Remove from heat and let stand, covered, 5 minutes. Use immediately or spread on a rimmed baking sheet and let cool.
ROASTED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS, GORGONZOLA AND
This came from closet cooking. I just love all the flavors. I do not have patience to cook the onions as long as they suggest.
Provided by aronsinvest
Categories Vegetable
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Toss the butternut squash with the olive oil and season with salt and pepper.
- 2. Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside.
- 3. Meanwhile, heat the oil and melt the butter in a pan.
- 4. Add the onion and cook on low until caramelized, about 40-60 minutes.
- 5. Add the garlic and saute for a few minutes and set aside.
- 6. Melt the butter in a pan and let it brown.
- 7. Add the sage leaves and saute until crispy, about 2-3 minutes.
- 8. Add everything to the pan and toss in the browned butter to coat and remove from heat when the gorgonzola starts to melt.
Nutrition Facts : Calories 184.5, Fat 15, SaturatedFat 6.2, Cholesterol 21.6, Sodium 162.5, Carbohydrate 11.4, Fiber 1.8, Sugar 2.8, Protein 2.9
FREEKEH WITH ROASTED BUTTERNUT SQUASH, SEARED KALE, AND CARAMELIZED ONION JAM
Steps:
- 1. In a large bowl, combine freekeh and onion jam. Add kale, squash, and hazelnuts and toss. Season with salt and pepper.
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- If using whole or cracked freekeh, soak in water to cover for at least 6 hours or up to overnight, then drain well. If using finely cracked freekeh, skip this step.
- Halve the squash and remove and discard the seeds and fibers. Using a vegetable peeler, peel the squash halves, then cut into cubes no larger than 1 inch (2.5 cm). You should have about 3 cups (420 g). If using a bunch of kale, strip the stems from the leaves and discard as directed on page 17, then massage the leaves to tenderize, if you like. If using baby kale, skip this step. Roughly chop the leaves.
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