Bulgur with Roasted Butternut Squash, Sage and Goat Cheese
Print Recipe
Dinner doesn’t have to be hard. That’s the whole philosophy behind Weeknight Society, a website and free app created by Alexandra Hedin that plans wholesome, easy dinners for your family. Take this bulgur with roasted butternut squash, sage and goat cheese: It’s flavorful, warming and so easy to prep. It’s pretty much the only thing we love more than our warmest winter sweater—and that’s saying something.
Ingredients
Bulgur
3 cups butternut squash cubes
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh sage
Kosher salt and freshly ground black pepper
1 onion, chopped
2 garlic cloves
1½ cups bulgur
1 Honeycrisp apple, chopped
⅓ cup dried cranberries
1 tablespoon fresh thyme
3 cups vegetable stock
2 ounces goat cheese
¼ cup toasted pecans
Dressing
¼ cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 garlic clove, grated
1 tablespoon honey
2 dashes Worcestershire sauce
Kosher salt and freshly ground black pepper
Directions
1. Make the Bulgur: Preheat the oven to 450°F.
2. Toss the butternut squash with 1 tablespoon of the olive oil and the sage; season with salt and pepper. Transfer to a baking sheet and roast until fork-tender, 15 to 18 minutes.
3. In a medium saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and garlic; cook until softened, about 4 minutes.
4. Add the bulgur, apple, dried cranberries and thyme; sauté for 2 minutes. Add the stock and bring to a boil. Cover and cook over medium-low heat until all the broth is absorbed, 20 to 25 minutes.
5. Make the Dressing: In a mason jar or small bowl, combine the vinegar, olive oil, garlic, honey and Worcestershire sauce. Season with salt and pepper to taste.
6. Toss the bulgur with the goat cheese, pecans and dressing. Serve topped with roasted butternut squash.
Bulgur
635 calories
36g fat
75g carbs
12g protein
16g sugars
Dressing
92 calories
7g fat
7g carbs
0g protein
7g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.