Bulgur and Butternut Squash

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.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  butternut squash, peeled and diced
• 1 1⁄4 cups bulgur wheat, cooked and per instructions
• 1 1⁄4 cups  reduced-fat feta cheese, cubed
• 1⁄2 teaspoon dried sage
•  fresh ground black pepper
• 1  tablespoon  agave syrup or 1  tablespoon sugar
• 1  lemon, juice of

Directions

1. Roast butternut squash in oven, covered, at 350 degrees until just starting to soften.
2. Combine the cooked bulgur wheat, feta and roasted squash. Add the chopped sage and black pepper and toss together.
3. combine the agave syrup with lemon juice, drizzle over and serve.
4. The dish also goes well with cinnamon, chilli, coriander and nutmeg.