Butternut Squash Kibbeh With Spiced Feta

Preparation

1. Step 1

   Preheat the oven to 375 degrees. Cut the squash in half lengthwise, scrape out the seeds and bake, flesh side down, on a cookie sheet until tender, about 45 minutes. Let cool slightly, scrape out the flesh, then purée in a food processor until smooth. Season with salt and pepper.

2. Step 2

   Simmer the butter in a small saucepan over medium-low heat until nut brown, about 10 minutes. Strain through a fine-mesh sieve and set aside.

3. Step 3

   Heat the olive oil in a large saucepan over medium-high heat and sauté the onion and pepper until tender, stirring occasionally, about 5 minutes. Stir in the paprika and 1 teaspoon of baharat, followed by 2 cups of the squash. Bring to a simmer. Stir in the bulgur and remove from the heat. Cover tightly for 15 minutes. Season to taste with salt and pepper and stir in the brown butter.

4. Step 4

   Stir together the feta, the remaining baharat, sumac, chilies and parsley, making the mixture as creamy as possible. Season with salt and pepper.

5. Step 5

   Fill 8½-cup ramekins each with a scant ½ cup of the bulgur mixture. With your fingers, compress the bulgur to form a large well in the center of each (the bulgur will creep up the sides). Fill each well with 2 heaping teaspoons of feta and use the displaced bulgur to seal in the cheese. Set the ramekins on a cookie sheet and bake until hot, about 15 minutes. Run a sharp knife around the inside of the ramekins, unmold the kibbeh and serve immediately.