Fregola with Butternut Squash, Sage and Cranberry
  • 500g package Fregola
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon fresh sage, chopped
  • 2 medium yellow onions, sliced
  • 18 ounces butternut squash, peeled and cubed
  • ⅓ cup dried cranberries
  • ¼ cup balsamic vinegar
  • 3 tablespoons butter
  • Salt and pepper
  • 1 ½ ounces Parmesan cheese, shaved thin
  1. Take the 18 ounce package of cut and peeled butternut squash (or equivalent) and toss with 2 tablespoons of olive oil, salt, pepper and sage. Roast in a single layer in a 375 degree oven for about 20-25 minutes, or until squash is tender and lightly browned (but not mushy). Add the dried cranberries during the last 5 minutes of roasting.
  2. While the squash is roasting, sauté the onions in 1 tablespoon each of butter and olive oil until well browned and then remove from heat.
  3. Boil the fregola in a large pot of salted water until cooked (about 14 minutes). Drain, but do not rinse the fregola.
  4. Place the onions back over a medium high heat, and add the balsamic vinegar. Cook and stir until the vinegar has reduced just slightly. Lower the heat and add 2 tablespoons of butter and cook until melted.
  5. Pour the fregola into a large bowl and toss with the roasted squash, the onion mixture and the shaved parmesan cheese. Garnish with some extra shavings of Parmesan cheese.
Recipe by Have You Eaten, SF? at