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1 C. wholegrain freekeh
3 C. water
1 medium butternut squash, peeled, deseeded and cut into 1/2″ cubes
1 – 2 T. olive oil
1/2 t. kosher salt
1/4 t. black pepper
1/2 t. allspice
1/2 C. chopped pecans
1/4 C. extra virgin olive oil
1/4 C. orange juice
1 t. honey
1/2 t. Dijon mustard
1/2 t. salt
1/4 t. black pepper
1/2 C. dried cranberries (I use the low sugar variety)
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1st Keep
 Elyn7071
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