Prep 10 mins
Cook 20 mins
Bulgur is more nutritious than rice and couscous, and you can use it in so many recipes, i.e. soups, baking, pilafs, or as stuffing. This recipe is a take off of the more traditional barley and squash dish, but it's healthier, lower in fat and wonderful. This is also a low glycemic dish. You can serve this as a side to meat, or serve as is with a side salad and some apple slices.
- 1 butternut squash, peeled and diced
- 295.73 ml bulgur wheat, cooked and per instructions
- 295.73 ml reduced-fat feta cheese, cubed
- 2.46 ml dried sage
- fresh ground black pepper
- 14.79 ml agave syrup or 14.79 ml sugar
- 1 lemon, juice of
- 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.
Really good with goat cheese instead of feta, too. I liked the unusual combination of flavors (sage, cheese, bulgur, squash). I'm not normally much of a butternut squash fan, but this recipe helped me overcome my irrational aversion.
Delicious! I used crumbled feta instead of cubed, and accidentally overdid the squash until it almost fell apart to the touch. Then after mixing in the spices (used cinnamon and coriander instead of sage) and lemon and sugar (brown sugar), it mushed together and made the most wonderful comfort food!