Freekeh With Roasted Butternut Squash Seared Kale And Caramelized Onion Jam Recipes
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
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.
- In a wide pot, heat 1 tablespoon of the oil over medium-high heat. Add the squash, the smoked paprika, and a little kosher salt and cook, stirring occasionally, until the squash is golden in places and crisp-tender, about 10 minutes. Remove from the pot and set aside.
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