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:
-
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.
1
-
Use a medium saucepan to heat 2 tablespoons of olive oil over medium. Add onion and garlic and cook until softened, around 4 minutes.
2
-
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.
3
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In a glass jar or small bowl, combine vinegar, olive oil, garlic, honey and Worcestershire sauce. Then season with salt and pepper to taste.
4
-
Toss bulgur mixture with goat cheese, pecans and dressing mixture. Serve topped with roasted butternut squash.
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