Butternut Squash Kibbeh With Spiced Feta Recipes

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BUTTERNUT SQUASH KIBBEH WITH SPICED FETA



Butternut Squash Kibbeh With Spiced Feta image

Provided by Merrill Stubbs

Categories     side dish

Time 1h45m

Yield Serves 8

Number Of Ingredients 13

3 pounds butternut squash
Salt and ground black pepper
4 tablespoons butter
1/4 cup olive oil
1 large onion, finely chopped
1 large green pepper, seeded and finely chopped
2 teaspoons sweet paprika
1 1/2 teaspoons baharat
1 1/2 cups fine bulgur
1/2 pound feta (preferably French), drained and crumbled
1/4 teaspoon ground sumac
1/2 teaspoon Aleppo chilies
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • 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.
  • 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.
  • 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.
  • Stir together the feta, the remaining baharat, sumac, chilies and parsley, making the mixture as creamy as possible. Season with salt and pepper.
  • Fill 8 1/2-cup ramekins each with a scant 1/2 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.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 19 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 652 milligrams, Sugar 6 grams, TransFat 0 grams

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