Please enter the email you’re using for this account.
Parve
Easy
4 Servings
Allergens 
1 Hour
Diets
Bulgur is my new favorite grain. First, it’s delicious. Second, it’s super-healthy. And third, it’s crazy easy to cook—pour boiling water over it, cover the pot, and…voilà! It has a delicious nutty flavor, and you can add almost anything to it for a completely new dish. Here, I pair it with roasted butternut squash and a honey-lemon dressing, for a perfect tangy-sweet combo.
1 large butternut squash, peeled and cut into chunks
2 tablespoons Gefen Olive Oil, divided
salt, to taste
freshly ground pepper, to taste
2 cups dry bulgur
2 tablespoons Gefen Olive Oil
1 small onion, minced
2 cloves garlic, minced
1 tablespoon parsley, chopped
1 tablespoon mint, chopped
1/2 cup honey-glazed pecans, chopped
juice and zest of 1 lemon
2 teaspoons Gefen Honey
salt, to taste
freshly ground pepper, to taste
1/3 cup Gefen Olive Oil
Preheat the oven to 400 degrees Fahrenheit.
Spread butternut squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Bake for 40 minutes or until tender.
In a large skillet, stirring often with a wooden spoon, toast bulgur over medium heat until aromatic, about two minutes. Transfer bulgur to a bowl.
Heat olive oil in the same skillet over medium heat. Add onion and garlic and sauté until onion is golden brown.
Meanwhile, bring two cups water and one teaspoon salt to boil. Stir bulgur into the onion mixture. Add water and cover the pot. Remove bulgur from heat and let stand for 30 to 40 minutes, until the water is absorbed and bulgur is tender.
Add pecans, cranberries, and squash to the bulgur and gently toss.
In a small bowl, combine lemon juice, zest, honey, salt, and pepper. Whisk in olive oil. Pour the dressing over the bulgur and serve warm.
How Would You
Rate this recipe?
Please log in to rate
was nice