Baked Squash Kibbeh

Baked Squash Kibbeh is a delightful vegetarian twist on the traditional Middle-Eastern kibbeh. This flavorful dish combines the natural sweetness of butternut squash with hearty bulgur, aromatic spices, and fresh herbs. The result is a mouthwatering and satisfying dish.

SERVES 4 to 6

INGREDIENTS:

• 2 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (6 cups)
• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• Garlic cloves, minced
• 1 teaspoon ground coriander
• ¼ teaspoon five-spice powder
• 1½ cups fine-grind bulgur, rinsed
• ½ cup all-purpose flour
• ¼ cup minced fresh cilantro
• 2 tablespoons minced fresh mint
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 ounces feta cheese, crumbled (1 cup)
• 2 tablespoons pine nuts, toasted and chopped

INSTRUCTIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 400 degrees Fahrenheit. Spray a 9-inch springform pan with vegetable oil spray.
2. Microwave the butternut squash in a covered bowl, stirring occasionally, until tender, which should take about 15 to 20 minutes. Process the cooked squash in a food processor until smooth, approximately 1 minute. Allow it to cool.
3. In a 12-inch nonstick skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the chopped onion and cook until softened, which usually takes about 5 minutes. Stir in the minced garlic, ground coriander, and five-spice powder, and cook until fragrant for about 30 seconds. Add the pureed squash to the skillet and cook until slightly thickened, which may take 2 to 4 minutes. Transfer the squash mixture to a large bowl and allow it to cool.
4. While the squash cools, place the rinsed bulgur in a separate bowl and add water to cover it by 1 inch. Allow it to sit until tender, which should take approximately 10 minutes. Drain the bulgur through a fine-mesh strainer, then wrap it in a clean dish towel and wring it tightly to squeeze out as much liquid as possible.
5. Stir the drained bulgur, all-purpose flour, minced cilantro, minced mint, salt, and pepper into the cooled squash mixture until well combined. Transfer the mixture to the prepared pan and press it into an even layer with wet hands. Use a paring knife to score the surface into 8 even wedges, cutting halfway down through the mixture. Brush the top with the remaining 2 tablespoons of olive oil.
6. Bake the kibbeh in the preheated oven until golden brown and set, which typically takes around 45 minutes.
7. Sprinkle the baked kibbeh with crumbled feta cheese and chopped toasted pine nuts. Continue baking until the cheese is softened and warmed through, which usually takes about 10 minutes.
8. Allow the Baked Squash Kibbeh to cool in the pan for 10 minutes. Run a thin knife around the inside of the springform pan ring to loosen the kibbeh, then remove the ring.
9. Slice the kibbeh into wedges along the scored lines and serve. Enjoy the delicious blend of flavors and textures in this delightful vegetarian kibbeh recipe!

VARIATION:

• Baked Pumpkin Kibbeh:
  This kibbeh will have a milder flavor than the squash version. Substitute 1 (15-ounce) can unsweetened pumpkin puree for squash; skip microwaving and processing squash in step 1.

TIPS:

• Choosing Butternut Squash: Look for a firm and heavy butternut squash with a smooth, unblemished skin. The heavier it feels, the more flesh it contains. This ensures a sweeter and tastier kibbeh.
• Peeling and Cutting Squash: To make the peeling process easier, use a vegetable peeler to remove the skin from the butternut squash. Cut it in half, scoop out the seeds, and then cut the squash into ½-inch pieces for even cooking.
• Microwaving the Squash: Microwaving the prepared squash helps to speed up the cooking process and ensures that it becomes tender enough for pureeing in just 15 minutes.