Bulgur And Butternut Squash Recipes

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.

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.

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.