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  • Jewelled Butternut Squash Freekeh
Jewelled Butternut Squash Freekeh

Jewelled Butternut Squash Freekeh

Brought to you by: OcadoLife
    8 serving

Prep time:

Cook time:

Serves: 8

Award-winning British-Iranian chef Sabrina Ghayour created this Jewelled Butternut Squash Freekeh recipe. Freekeh is a whole grain from the Middle East and Africa that’s similar to nutty-tasting bulgur wheat but with a hint of smokiness. Sabrina has combined it with zhoug (a hot, green herby sauce) for a bold blast of flavour that complements the subtly spiced butternut squash.
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Ingredients

  • 2 butternut squash (approx. 1kg each), each cut into 8 wedges
  • 2½ tbsp olive oil or vegetable oil, plus extra to drizzle and pour
  • 4 tsp ground cumin
  • 4 tsp paprika
  • 2 tsp ground cinnamon
  • 2 onions, finely chopped
  • 8 garlic cloves, thinly sliced, plus 3 whole cloves
  • 400g freekeh
  • 4 tbsp tomato purée
  • 75g salted butter
  • 150g dried apricots, thinly sliced
  • 100g dried cranberries, roughly chopped
  • 2 tsp cumin seeds
  • 6 cardamom pods, seeds extracted
  • 60g fresh flat-leaf parsley, chopped
  • 60g fresh coriander, roughly chopped
  • 2 green chillies or 1 long red chilli
  • ½ lemon, juiced
  • 200g feta
  • 100g pomegranate seeds
  • 50g pine nuts
  • 2 tbsp Cook With M&S Crispy Onions

Method

Step 1

Preheat the oven to 200°C/180°C fan/gas 6. Put the squash on 1-2 lined baking trays. Drizzle with oil, rub in 2 tsp cumin, 2 tsp paprika and 1 tsp cinnamon; season. Roast for 45 mins.

Step 2

For the freekeh, heat a lidded pan over a medium-high heat. Add the oil and onions; cook for 5 mins. Add the sliced garlic, cook for 1-2 mins, then stir in the freekeh; season. Add 2 tsp paprika, 2 tsp ground cumin, 1tsp cinnamon and tomato purée; mix to coat the grains. Stir in the butter until melted. Add 800ml cold water, cover and simmer for 20 mins, or until the freekeh is cooked but has bite.

Step 3

Stir in the dried apricots and dried cranberries, cook for 10 mins more, then remove from the heat.

Step 4

For the zhoug, toast the cumin seeds and cardamom seeds in a dry pan over medium-high heat for 1-2 mins. Whizz in a food processor with 3 whole garlic cloves, flat leaf parsley, coriander, chillies and lemon juice; season and pour in enough oil to give a loose consistency.

Step 5

Spread the freekeh on a platter; top with squash. Drizzle with zhoug; crumble over the feta. Scatter with pomegranate seeds, pine nuts and crispy onions.

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