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Fregula with Braised Butternut Squash and Tomatoes Recipe

Fregula with Braised Butternut Squash and Tomatoes

Recipe courtesy Anne Burrell

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on January 13, 2013

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    Love this recipe! Thanks to reviewer marymort, I decided to try it out as the main course. Sure enough, it didn't disappoint. I did use broth, but I went easy on the salt to compensate. There's plenty of opportunity to salt along the way. And just as Anne says, it gets better with time... even the 30 minutes or so while it cooled made it SO GOOD. I will definitely make this again. I ordered the fregula online, and I love it now.

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  • on January 20, 2010

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    Wow! This side dish is delicious and very well-balanced. I liked it to the point of having it as a main dish. Make sure to use Stock and not Broth. I can have this twice a week without getting bored. What a combination of flavors and so simple.

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  • on October 18, 2009

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    This is an amazing recipe. I've made it for numerous people and everyone loved it and wanted the recipe! Anne really knows how to make good food so easy to make!

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  • on April 01, 2009

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    We didn't have fregula or couscous on hand, so we substituted barley. The barley stayed nice and al dente. Great recipe for throwing together when you just have staples in the house. Yum!

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  • on March 08, 2009

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    I made this recipe for dinner last night and everyone wanted seconds. Great side, great recipe, great chef. Thanks

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  • on December 14, 2008

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    Made it last night with Israeli Couscous (couldn't get fregula & loved it. Don't have a food mill so just squished tomatoes in my hand. Could have used more squash & will add that today.

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  • on October 31, 2008

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    I made this for a dinner party this week and everyone raved over it! I will make this very often!

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  • on October 26, 2008

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    I love butternut squash so I had to try this. We did grate some parm over it.

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