Butternut Squash Bulgur

Tender chunks of butternut squash, diced tomatoes, and chewy bulgur make this vegan side dish a colorful, healthy recipe to put on your family dinner table this fall.
Tender chunks of butternut squash, diced tomatoes, and chewy bulgur make this vegan side dish a colorful, healthy recipe to put on your family dinner table this fall.

Butternut Squash Bulgur

Serves 6

Ingredients:

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  • 1 butternut squash, peeled, seeded, diced
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  • 2 tablespoons olive oil
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  • Salt and freshly ground black pepper
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  • 1 cup coarse grain bulgur
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  • 3 cups vegetable broth
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  • 1/3 cup coconut milk
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  • 2 vine-ripe tomatoes, seeded, diced
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  • 3 tablespoons finely chopped fresh parsley
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  • 1 tablespoon minced fresh thyme leaves

Directions:

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  1. Preheat oven to 400 degrees F.
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  3. Toss squash and oil in a large bowl then spread out on a baking sheet. Season with salt and pepper. Bake for 35 minutes or until squash is tender.
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  5. Meanwhile, bring bulgur and broth to a boil in a medium saucepan over high heat. Simmer for 15 minutes or until broth is absorbed and bulgur is soft but chewy.
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  7. Transfer bulgur to a large bowl and stir in squash, tomatoes, parsley, and thyme. Taste and season with salt and pepper.
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  9. Serve hot.

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