Prep time: 30 minutes
Cook time: 30 minutes
Yield: 4 servings

Ingredients:

Bulgur:

  • 3 cups butternut squash, cubed
  • 3 Tb. extra-virgin olive oil, divided
  • 2 Tb. chopped fresh sage
  • Kosher salt and freshly ground black pepper, to taste
  • 1 onion, chopped
  • 2 garlic cloves
  • 1½ cups bulgur
  • 1 Honeycrisp apple, chopped
  • ⅓ cup dried cranberries
  • 1 Tb. fresh thyme
  • 3 cups vegetable stock
  • 2 oz. goat cheese
  • ¼ cup toasted pecans

Dressing:

  • ¼ cup balsamic vinegar
  • 2 Tb. extra-virgin olive oil
  • 1 garlic clove, grated
  • 1 Tb. honey
  • 2 dashes Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  • 1

    Preheat oven to 450°F. Toss butternut squash with 1 tablespoon of olive oil and sage, then season with salt and pepper. Move to a baking sheet and bake until tender, 15 to 18 minutes.

  • 2

    Use a medium saucepan to heat 2 tablespoons of olive oil over medium. Add onion and garlic and cook until softened, around 4 minutes.

  • 3

    Add bulgur, apple, dried cranberries and thyme and sauté for 2 minutes. Pour in stock and bring to a boil. Cover the dish and cook over medium-low heat until broth is absorbed, around 20 to 25 minutes.

  • 4

    In a glass jar or small bowl, combine vinegar, olive oil, garlic, honey and Worcestershire sauce. Then season with salt and pepper to taste.

  • 5

    Toss bulgur mixture with goat cheese, pecans and dressing mixture. Serve topped with roasted butternut squash.