Freekeh with Roasted Butternut Squash, Chicken Sausage, and Kale - Atlanta Magazine

Ingredients

• 1 cup whole freekeh
• 3 cups chicken or vegetable broth
• 3 tablespoons olive oil
• 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
• Salt and pepper to taste
• 1 package (6 links) chicken-apple sausage, sliced
• 1 medium onion, diced
• 1 8-ounce package white mushrooms, quartered
• 6 ounces chopped fresh kale
• 1 tablespoon minced fresh sage
• 1 cup dried cranberries
• 1 cup chopped, toasted pecans