Bulgur And Freekeh Pilaf With Roasted Butternut Squash, Feta And Parsley

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Nutrition per serving    (USDA % daily values)
CAL
247
FAT
50%
CHOL
13%
SOD
22%

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Ingredients for 6 servings

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

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