Freekeh Pilaf with Spiced Roasted Butternut Squash and Shallots

1. 1Pick through the freekeh to remove any debris or grit, then rinse it thoroughly under running water and leave to drain.
2. 2Heat half the oil in a heavy-bottomed pot. Add the freekeh, allspice, cinnamon, and half the chilli flakes and stir well to coat with the oil. Add the garlic and the 2 halved shallots, together with the herbs and 3 cups of the stock. Bring to a boil, then lower the heat and simmer very gently for up to an hour. Resist the temptation to stir, as this makes the freekeh gluggy, but check every 20 minutes or so to make sure it’s not catching on the bottom of the pan. Add a little more stock if necessary.
3. 3While the freekeh is cooking, preheat the oven to 400°F.
4. 4Combine the remaining 8 shallots and the butternut squash cubes in a large mixing bowl. Add the other ingredients, including the remaining oil and chilli flakes, and toss everything together well.
5. 5Separate out the shallots and transfer them to a small roasting pan. Roast for 10 minutes, by which time they should be starting to soften and brown around the edges. Add the squash and roast for a further 10 minutes, then test to see if the squash is tender. If not, lower the heat to 350°F and roast for another 10 minutes.
6. 6When the freekeh is cooked (it will still be a little chewy at the center), check to see if all the liquid has evaporated. If not, turn up the heat for a few minutes until it is all absorbed. Remove from the heat and fish out the bay leaf and thyme if it bothers you. The shallot and garlic will have cooked down into the pilaf, so give it a good stir and taste for seasonings. Add extra salt and pepper if need be.
7. 7Gently fold in the roasted squash and shallots and serve straight away with lemon wedges and Greek yogurt on the side.

Recipe excerpted with permission from New Feast by Lucy and Greg Malouf, published by Hardie Grant Books September 2017