Freekeh-stuffed squash

Name: Freekeh-stuffed squash
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Ingredients: 1 large butternut squash; 4 tsp. olive oil; few thyme sprigs, leaves picked; 1 courgette; 1 carrot; 2 red peppers; 1 red onion; 2 garlic cloves, finely chopped; 50 g (2oz) hazelnuts; 250 g (9oz) pouch cooked freekeh; small bunch parsley, chopped; small bunch mint, chopped; 50 g (2oz) feta cheese; 2 tbsp. olive oil; juice 1/2 lemon; 1 tsp. Dijon mustard

Green wheat freekeh is harvested young, then roasted for a distinctive smoky flavour. Here it makes a fabulous filling for roasted butternut squash.

By The GH Kitchen TeamPublished: 09 February 2016

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Cooking Notes: about 1hr

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Yields:

Prep Time:

25 mins

Cook Time:

1 hr

Total Time:

1 hr 25 mins

Ingredients

1 large butternut squash
4 tsp. olive oil
few thyme sprigs, leaves picked
1 courgette
1 carrot
2 red peppers
1 red onion
2 garlic cloves, finely chopped
50 g (2oz) hazelnuts
250 g (9oz) pouch cooked freekeh
small bunch parsley, chopped
small bunch mint, chopped
50 g (2oz) feta cheese

For the dressing

2 Tbsp. olive oil
juice 1/2 lemon
1 tsp. Dijon mustard

Directions

1. Step 1
  Preheat oven to 220°C (200°C fan) mark 7. Slice butternut squash in half lengthways through root, then scoop out and discard stringy seeds. Place cut-side up on a baking tray and brush with 2tsp of the oil. Sprinkle over thyme and some seasoning. Cook in the oven for 30min.
2. Step 2
  Meanwhile, chop courgette, carrot, peppers and red onion into similarsized pieces. Toss on a large baking tray with the garlic and remaining oil.
3. Step 3
  Add vegetables to oven with the squash (after initial 30min). Cook for 30-35min until squash and vegetables are tender.
4. Step 4
  Meanwhile, heat a dry frying pan and toast hazelnuts until golden and fragrant. Roughly chop, then put into a large bowl.
5. Step 5
  To the hazelnuts add the roasted vegetables, freekeh and herbs. In a small jug, whisk together dressing ingredients and stir through the vegetable mix.
6. Step 6
  Scoop out and roughly chop some of the central flesh from the squash. Mix chopped flesh into freekeh mixture and check seasoning. Spoon into squash halves. Crumble over feta and serve with a green salad.
  
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Per Serving:

Calories: 420
Fibre: 11 g
Total carbs: 39 g
Sugars: 15 g
Total fat: 22 g
Saturated fat: 4 g
Protein: 11 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time