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Autumn calls for recipes that are warming, colourful, and full of texture. This dish brings together buttery roasted squash with Greenfields Freekeh (lightly toasted cracked wheat) and Barberries (Zereshk) for a tangy-sweet bite. A touch of Sumac in the dressing lifts the earthy notes, while Greenfields Cinnamon and Cumin Seeds bring an aromatic depth. Served warm, it’s wholesome enough for a main and dazzling enough to impress guests.
Preparation: 20 minutes
Cooking: 50 minutes
Total: 1 hour 10 minutes
2 medium butternut squash, halved lengthways and seeds removed
2 tbsp olive oil
150g Greenfields Freekeh (lightly toasted cracked wheat)
1 onion, finely chopped
2 garlic cloves, minced
60g Greenfields Barberries (Zereshk), soaked in hot water for 10 mins
1 tsp Greenfields Cumin Seeds, lightly toasted
½ tsp Greenfields Ground Cinnamon
½ tsp Greenfields Turmeric Powder
Small bunch of parsley, chopped
50g toasted pine nuts (or pumpkin seeds)
2 tbsp Greenfields Greek Blossom Honey
1 tsp Greenfields Sumac
Juice of 1 lemon
Salt & pepper, to taste
Preheat oven to 200°C (180°C fan). Place the butternut halves on a tray, brush with olive oil, season, and roast for 40–45 minutes until soft and caramelised.
Meanwhile, cook the freekeh according to packet instructions until fluffy. Drain and set aside.
In a pan, heat a drizzle of oil and sauté the onion until golden. Add garlic, cumin seeds, cinnamon, and turmeric, cooking for a further minute.
Stir in the cooked freekeh, barberries, parsley, and most of the nuts/seeds. Season to taste.
Spoon the filling into the roasted squash cavities. Return to the oven for 5–10 minutes to warm through.
Mix honey, sumac, and lemon juice into a dressing. Drizzle generously over the stuffed squash and scatter with the remaining nuts before serving.
Calories: 420 kcal
Protein: 12g
Fat: 14g
Carbohydrates: 62g
Fibre: 9g
Absolutely gorgeous – the sweet squash with the tangy barberries was such a treat.
The ingredients used in this recipe could also be used to create…
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