Just cooked a roasted butternut squash, brussel sprouts and mushroom dish based on the recipe at the bottom but I used chestnut mushrooms, had only (slightly insufficient) fresh flat leaf parsley and cooked freekeh (for the first time) rather than hard red wheat.

It was very tasty! I love freekeh it turns out, have eaten bulgur wheat many times in then past and freekeh is very similar just a better texture.

One issue was the cooking time.. Converted the fahrenheit oven temperature to celcius and thought this must be too high.. But went with it.. After 30 minutes (15 early) I took the tray out and the sprouts were overcooked and had lost their bite.

Didn’t take pictures but Sakino wants me to make it again for lunch tomorrow so will try to remember to take a few snaps.

https://industryeats.com/brussels-sprouts-butternut-squash-mushroom-veggie-bowl-recipe/