Bulgur and Butternut Squash
Transform your weeknight dinner routine with this vibrant and wholesome Bulgur and Butternut Squash recipe! Nutty bulgur wheat pairs beautifully with tender, caramelized butternut squash, roasted to perfection with warming spices like cumin, cinnamon, and paprika. Tossed with fresh parsley, tangy lemon juice, and optional crumbles of creamy feta cheese, this dish strikes the perfect balance between hearty and refreshing. Quick to prepare in just under an hour, it’s a nutritious choice for a satisfying vegetarian meal or a festive side dish. Whether served warm or at room temperature, this flavorful blend of textures and earthy, sweet, and zesty notes will leave a lasting impression on your table.
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 3 cups butternut squash
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups vegetable broth
- 1 medium, diced red onion
- 2 minced garlic cloves
- 0.25 cup fresh parsley
- 0.25 cup feta cheese (optional)
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the butternut squash into bite-sized pieces. Place them on a baking sheet.
Drizzle the squash with 2 tablespoons of olive oil and sprinkle with ground cumin, ground cinnamon, paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss to coat evenly.
Roast the squash in the oven for 25-30 minutes, flipping halfway through, until tender and caramelized.
While the squash is roasting, rinse the bulgur wheat under cold water and drain it.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes, until softened.
Add the minced garlic to the saucepan and cook for 1 minute, until fragrant.
Stir in the bulgur wheat and toast it for 1-2 minutes.
Pour in the vegetable broth and add 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 12-15 minutes, or until the liquid is absorbed and the bulgur is tender.
Once cooked, fluff the bulgur with a fork and transfer it to a large mixing bowl.
Remove the roasted butternut squash from the oven and add it to the bowl with the bulgur.
Add the chopped parsley, lemon juice, and feta cheese (if using) to the mixture. Gently toss to combine.
Taste and adjust seasonings with additional salt, pepper, or lemon juice if needed.
Serve warm or at room temperature as a side dish or a main course. Enjoy!
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 253.6 g | 92% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 27.2 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 785 mg | 60% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3818 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
