Butternut Squash Kibbeh With Spiced Feta Recipe

Name: Butternut Squash Kibbeh With Spiced Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds butternut squash; Salt and ground black pepper; 4 tablespoons butter; 1/4 cup olive oil; 1 large onion, finely chopped; 1 large green pepper, seeded and finely chopped; 2 teaspoons sweet paprika; 1 1/2 teaspoons baharat; 1 1/2 cups fine bulgur; 1/2 pound feta (preferably French), drained and crumbled; 1/4 teaspoon ground sumac; 1/2 teaspoon Aleppo chilies; 2 tablespoons finely chopped flat-leaf parsley

Servings: persons

3 pounds butternut squash
Salt and ground black pepper
4 tablespoons butter
1/4 cup olive oil
1 large onion, finely chopped
1 large green pepper, seeded and finely chopped
2 teaspoons sweet paprika
1 1/2 teaspoons baharat
1 1/2 cups fine bulgur
1/2 pound feta (preferably French), drained and crumbled
1/4 teaspoon ground sumac
1/2 teaspoon Aleppo chilies
2 tablespoons finely chopped flat-leaf parsley

1
Preheat the oven to 375 degrees.
2
Cut the squash in half lengthwise, scrape out the seeds and bake, flesh side down, on a cookie sheet until tender, about 45 minutes.
3
Let cool slightly, scrape out the flesh, then puree in a food processor until smooth.
4
Season with salt and pepper.
5
Simmer the butter in a small saucepan over medium-low heat until nut brown, about 10 minutes.
6
Strain through a fine-mesh sieve and set aside.
7
Heat the olive oil in a large saucepan over medium-high heat and saute the onion and pepper until tender, stirring occasionally, about 5 minutes.
8
Stir in the paprika and 1 teaspoon of baharat, followed by 2 cups of the squash.
9
Bring to a simmer.
10
Stir in the bulgur and remove from the heat.
11
Cover tightly for 15 minutes.
12
Season to taste with salt and pepper and stir in the brown butter.
13
Stir together the feta, the remaining baharat, sumac, chilies and parsley, making the mixture as creamy as possible.
14
Season with salt and pepper.
15
Fill 8 12-cup ramekins each with a scant 12 cup of the bulgur mixture.
16
With your fingers, compress the bulgur to form a large well in the center of each (the bulgur will creep up the sides).
17
Fill each well with 2 heaping teaspoons of feta and use the displaced bulgur to seal in the cheese.
18
Set the ramekins on a cookie sheet and bake until hot, about 15 minutes.
19
Run a sharp knife around the inside of the ramekins, unmold the kibbeh and serve immediately.

2849

kcal

Calories

314

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds butternut squash, Salt and ground black pepper, 4 tablespoons butter, 1/4 cup olive oil, and more.

Yes, Butternut Squash Kibbeh With Spiced Feta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Kibbeh With Spiced Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions