Kasha With Squash and Pomegranate

By Martha Rose Shulman

Kasha With Squash and Pomegranate
Andrew Scrivani for The New York Times
Total Time
45 minutes to 1 hour
Rating
5(125)
Comments
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This salad works equally well with kasha or freekeh, both of which have a nutty-earthy flavor that serves as a great backdrop for sweet roasted butternut squash and sweet-tart, crunchy pomegranate seeds. Lately I have gotten into the habit of roasting diced butternut squash to keep on hand in the refrigerator for a few days; I usually don’t know in advance what I am going to use it for; then one night it finds its way into a salad like this one, the next night into a risotto, and so on until it is time to roast up another one. Four cups diced squash looks like a lot, but it reduces down to about 1½ cups when you roast it, so you will use it up quickly (I use all of it, for example, in this salad).

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Ingredients

Yield:Serves 6 to 8
  • 1medium butternut squash (about 1½ pounds), peeled, seeded and cut into small dice (about ½ inch), about 4 cups
  • 6tablespoons extra virgin olive oil
  • Salt to taste
  • 4cups cooked kasha or freekeh
  • ½cup pecans, lightly toasted
  • ½cup pomegranate seeds (more to taste)
  • ¼cup chopped fresh parsley or mint, or a combination
  • 2tablespoons sherry vinegar
  • 2tablespoons pomegranate molasses
  • ½teaspoon ground allspice
  • 2tablespoons walnut oil (more to taste)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

504 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 77 grams carbohydrates; 11 grams dietary fiber; 7 grams sugars; 11 grams protein; 485 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. Line a sheet pan with parchment. Place diced squash on parchment, add 2 tablespoons of olive oil and salt to taste and toss together until squash is thoroughly coated with oil. Spread out in a single, even layer on the baking sheet. Place in oven and roast for 30 to 40 minutes, stirring every 10 minutes, until squash is nice and tender and the edges are lightly colored (some can be charred). Remove from heat.

  2. Step 2

    Meanwhile, toss together kasha or freekeh, pecans, pomegranate seeds, and chopped fresh herbs.

  3. Step 3

    In a small bowl or measuring cup whisk together vinegar, pomegranate molasses, allspice and salt to taste. Whisk in remaining 4 tablespoons olive oil and walnut oil. Taste and adjust seasoning. Add black pepper if desired.

  4. Step 4

    Add squash to grain mixture. Add dressing, toss together and serve.

Tip
  • Advance preparation: Both cooked grains and roasted squash will keep for 3 or 4 days in the refrigerator.

Ratings

5 out of 5
125 user ratings
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Comments

Cassie

The recipe doesn't specify what to do with the allspice. I whisked it with the molasses and walnut oil, which did change the dressing's texture pretty significantly. Not sure if that was correct but it was very delicious! I'll serve this as a healthier take on sweet potatoe casserole at Thanksgiving.

Martha Rose Shulman

You could use hazelnut oil; or use olive oil. The flavor will not be as nutty.

Martha Rose Shulman

You did the right thing. Oversight will be corrected.

Edward Tenner

I cook butternut squash in iron fry pan for about 20 minutes till carmalized Added 2 cups or so of cooked broccoli rabe Added color and flavor Really enjoyed

lisa

Made as directed. Kasha too mushy and did not hold up in this salad. Miss for me.

Amy

This was delicious. A few slight changes: I cooked the kasha in chicken broth and I didn’t prep the squash as instructed - just washed, seeded, sliced, and roasted. I don’t mind the peel. I let everyone add their own dressing instead of tossing it all together. I’ll definitely make this again.

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