Cracked Wheat with Pumpkin or Winter Squash

Kabaklı BuĞday

In this wholesome dish, cracked wheat cooks with pumpkin or winter squash to a risotto-like creaminess. Serve alongside roast lamb or chicken, or as a main dish with a drizzle of butter and red pepper flakes or crumbled feta.

Preparation time: 45 minutes

Serves 4 as a side dish, 2 as a main course

• ¼ cup (4 tablespoons) olive oil or unsalted butter, or a combination
• 1 small onion, minced (about ¼ cup)
• ½ teaspoon fine sea salt
• 1 cup cracked wheat or coarse bulgur
• 2 cups diced pumpkin or winter squash, such as butternut, acorn, or kabocha
• 1½ cups water

1. Heat the olive oil and/or butter in a wide skillet over medium heat. Add the onion, sprinkle with the salt, and cook, stirring occasionally, until soft but not colored, 6 to 8 minutes.

2. Add the cracked wheat to the skillet and stir to coat with the oil. Add the pumpkin or squash and stir to combine. Add the water, bring to a boil, and reduce to a simmer. Cover the pan and cook, stirring occasionally, until the wheat is tender and the pumpkin is soft, about 45 minutes. Check the mixture occasionally and add water ¼ cup at a time as needed to keep the ingredients from sticking.

3. Mash some of the softened pumpkin for a smoother texture, if you wish, or leave the pieces intact. Serve hot.