Bulgur And Butternut Squash Recipes

BULGUR, RED LENTIL AND BUTTERNUT SQUASH SKILLET

Steps:

• In a large pan at medium-high, heat the chopped onion, minced garlic and butternut squash with 1 tbps olive oil for about 2 min, stirring.
• Add cumin, coriander, turmeric, red pepper flakes, black pepper, stir.
• Add tomatoes or tomato sauce, stir. Then add lentils and bulgur and 1/2 to 1 tsp salt (you might need to add more salt later).
• Add 2/3 cup hot water, stir well together. Cover with lid and let cook at medium for 7-8 min. Add the mint and cook a little more - about 7-8 more minutes, until red lentils and bulgur are ready.
• Take off heat and sprinkle some olive oil (about 1 tbsp). Stir again.
• Garnish with fresh herbs like parsley or more mint.

OTTOLENGHI BUTTERNUT SQUASH SALAD RECIPE WITH BULGUR AND TAHINI DRESSING

Steps:

• To roast the vegetables: Pre-heat the oven to 425 Degrees F. Place butternut squash and red onion wedges in a large bowl. Drizzle it with olive oil. Sprinkle it with kosher salt and freshly ground black pepper.
• Spread them evenly on the sheet pan. Toss well, making sure that all vegetables are coated with olive oil and seasoning. Transfer it to a baking sheet lined with parchment paper.
• Roast in the oven for 20-25 minutes. Keep a close eye on it as onions may roast before butternut squash. That being said, I allowed my onions brown a little bit for them to give a caramelized flavor to my salad.
• Take it out of the oven and set aside to cool.
• To make the dressing: Whisk tahini paste, lemon juice, garlic, and water in a small bowl.
• To assemble the salad: Once vegetables are cooled down, place them in a large salad bowl. Add the bulgur and gently stir.
• Drizzle with the dressing over the salad. Give it a very gentle stir. Sprinkle it with za'atar, toasted pine nuts, and chopped parsley. Taste for seasoning and if necessary, add more.
• Serve it immediately in individual plates.

SQUASH, FETA & BULGUR SALAD

Steps:

• Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.
• Put the bulgur wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulgur wheat along with the feta, cooled squash, coriander and spinach.
• In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.

TOASTED COCONUT, BULGUR AND BUTTERNUT SQUASH BOWL

Steps:

• Add the water and bulgur in a saucepan, and bring the water to boil. Reduce the heat to low, put a lid on the saucepan, and let the bulgur gently simmer until the liquids are nearly evaporated, about 10-13 minutes. Turn off the heat and keep the lid on the saucepan. The bulgur will continue to soften.
• Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
• Peel and deseed the butternut squash. Chop the squash into 1/2-inch cubes. Toss the cubed squash with 1 1/2 tablespoons of olive oil and a pinch of salt. Spread the squash onto the baking sheet in a single layer. Bake the squash for 22 to 25 minutes, or until the cubes can be easily pierced with a fork.
• While the squash is cooking, toast the coconut in a pan. Heat the pan over medium heat, and spread the coconut inside. When the coconut starts to turn light tan, start stirring. Keep stirring until about half of the coconut is browned. Remove the pan from heat and transfer the coconut to a plate immediately. Otherwise, the coconut will continue to brown and it might burn.
• Add 1 tablespoon of olive oil to the pan over medium heat. When the pan is hot, add the spinach and start stirring. Cook the spinach for about 1 to 2 minutes, until it starts to wilt.
• In a large bowl, mix the cooked bulgur with the soy sauce and sesame oil. Add the butternut squash, toasted coconut, spinach, scallions and pomegranate arils.
• Serve immediately. Refrigerate any leftovers in an airtight container.

BULGUR AND BUTTERNUT SQUASH PILAF WITH DRIED CRANBERRIES

Steps:

• Heat the butter and olive oil in a medium saucepan over medium heat. Add the shallots and squash to the pan. Sprinkle with 1/4 teaspoon of salt and cook for 5 minutes, until the shallots become translucent, stirring often.
• Add cloves, rosemary, cinnamon, bay leaf, and bulgur to the pan and stir to coat the bulgur well. Cook this mixture for 3 minutes, stirring frequently, allowing the bulgur to toast a bit.
• Add the broth, another 1/4 teaspoon of salt and ground black pepper to taste. Bring to a boil. Cover the pan, reduce the heat to simmer, and allow to cook for 15 minutes.
• Add the dried cranberries to the pan and stir to combine. Cover the pan and cook an additional 5 minutes.
• Using a fork, fluff the pilaf and serve hot.

BUTTERNUT TABBOULEH

Steps:

• To cook the butternut, warm 2 tablespoons olive oil in a large skillet over medium heat. Once the oil is shimmering, add the cubed butternut and 1 teaspoon salt. Toss to coat. Cover and cook, stirring occasionally, for 5 minutes, then uncover and continue cooking until the butternut is tender and the edges are nice and caramelized, about 7 minutes. Transfer the butternut to a medium-sized serving bowl to cool.
• While the butternut is cooking, combine the bulgur and water in a pot. Bring the mixture to a boil over high heat, then cover, reduce heat to low and cook for 10 minutes. Remove from heat and let the bulgur rest for 5 minutes in the covered pot. Fluff the bulgur with a fork and season to taste with salt. Let the bulgur cool.
• Once the butternut and bulgur have cooled down, toss them together in your serving bowl. Add the chopped parsley, mint and shallot, as well as the dried cranberries. Squeeze the juice of one lemon into the bowl and drizzle in 2 to 3 tablespoons of olive oil, to taste. Toss and serve with crumbled feta on top, if you'd like.

BULGUR AND BUTTERNUT SQUASH

Steps:

• Roast butternut squash in oven, covered, at 350 degrees until just starting to soften.
• Combine the cooked bulgur wheat, feta and roasted squash. Add the chopped sage and black pepper and toss together.
• combine the agave syrup with lemon juice, drizzle over and serve.
• The dish also goes well with cinnamon, chilli, coriander and nutmeg.

STUFFED SQUASH WITH BULGUR AND FETA

Steps:

• Preheat oven to 400 degrees. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.
• Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.
• Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.
• Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.

PAN FRIED SALMON WITH MEDITERRANEAN BUTTERNUT SQUASH

Steps:

• BY DAVID GILLICK Freshly pan-fried salmon tastes great piled over the spicy, veg and beans. Full of good proteins and plenty of fibre this is great recipe to make in advance or make in batch, freeze and simply just add the fish for a quick midweek family dinner. METHOD Preheat oven to 200°C. Put the butternut squash on a baking tray and bake for 35 minutes. Remove from the oven and allow to cool. Mix 1 tbsp rapeseed oil with the coconut milk, chopped tomato, chilli and mint in a teacup. Using a dessert spoon, scoop out mounds of squash and transfer to a saucepan over a medium heat. Add in the drained beans, olive oil and coconut mixture along with kale and cook for 5 minutes. Stir frequently, or until the vegetables are tender and the beans warmed. In a separate pan heat 1 tbsp oil on a medium heat and then cook the fish for 4/5 minutes each side. Serve the fish on the squash and beans with a squeeze of lime.

KALE SALAD WITH BULGUR, SQUASH AND APPLE

Steps:

• 1 Position one rack in the middle of the oven and one rack closest to the broiler, and preheat to 450 degrees
• 2 In a bowl, combine the bulgur and water
• 3 Let stand for 35 to 40 minutes, until tender but slightly chewy, then drain off any excess water
• 4 While the bulgur is soaking, on a large, rimmed baking sheet, toss the squash with 1 tablespoon of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper
• 5 Roast, tossing once halfway through, for 16 to 18 minutes, until tender
• 6 Turn the oven to broil, transfer the baking sheet to the upper rack, and broil until the squash is lightly charred, 3 to 4 minutes
• 7 In a large bowl, whisk together the remaining 1/4 cup of olive oil, lemon juice, garlic, remaining 1/2 teaspoon of salt and remaining 1/4 teaspoon of pepper
• 8 Add the kale and parsley and toss with the dressing, massaging the greens gently with your hands until the kale softens slightly
• 9 Add the drained bulgur, roasted squash, pumpkin seeds and apple to the bowl with the greens and toss to combine
• 10 Taste, and add more salt and pepper, if needed, and serve