‘Fall’ Freekeh

1 cup cooked freekeh* (whole or cracked)
1 cup chopped onion
1 T. olive oil
1 T. butter
1 cup chopped celery
1 cup cubed butternut squash
½ cup dried cranberries
1 T. chopped parsley
Sprinkle of rosemary and thyme
Cook Freekeh. Sauté olive oil and butter with onion, celery and squash for 3-4 minutes. Remove from heat. Stir in cranberries and herbs for perfect fall salad!
* 1/3 cup of freekeh is needed for 1 cup of cooked