Bulgur and Freekeh Pilaf with Roasted Butternut Squash, Feta and Parsley

(makes about 6 servings)

This recipe comes courtesy of another great new food blog we found, called Not Eating Out in New York.  Check out this post on the blog for a special cost calculator (which estimates this meal should cost a total of $8.72) and beautiful pictures of the cooking process.

INGREDIENTS

1 cup bulgur
1 cup freekeh
5 cups water
about 1 lb butternut squash, skinned, seeded and chopped into about 1-inch chunks
about 6 oz. Greek feta, crumbled
half a bunch Italian flat-leaf parsley, chopped
about 4 tablespoons extra-virgin olive oil
juice of half a lemon
dash of cayenne pepper (optional)
salt and pepper to taste

DIRECTIONS

Cover the bulgur with 2 cups of water and place on medium-low in a saucepan. Reduce heat to low when it begins to bubble, and cook for about 20-30 minutes, until water is all soaked up. At the same time, do the same for the freekeh and 3 cups of water. Once cooked, fluff grains with a fork and let cool, uncovered, for 30 minutes.

Preheat oven to 400 degrees. Toss the squash pieces in about 1 tablespoon of the olive oil and a couple pinches of salt and pepper, and the optional cayenne pepper. Roast for about 10 minutes; flip and toss once with a spatula and roast for another 10-15 minutes (depending on how large your chunks are) until pieces are just golden and crisp on the outside. Let cool completely, about 10 minutes.

In a large bowl, toss the grains with the remaining olive oil and lemon juice and season with generous dashes of salt and pepper. Add the crumbled feta, squash and parsley. Serve immediately to retain crispness of the squash pieces; mixture can also be made up to a couple days in advance.

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