Bulgur with Roasted Butternut Squash and Honey-Lemon Dressing
Bulgur is my new favorite grain. First, it’s delicious. Second, it’s super-healthy. And third, it’s crazy easy to cook—pour
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Cooking tools:
- Microplane
- Peeler
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Stove
- Skillet
- Pot
- Wooden spoon
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- 1 large butternut squash, peeled and cut into chunks
- 2 tablespoons Gefen Olive Oil, divided
- salt, to taste
- freshly ground pepper, to taste
- 2 cups dry bulgur
- 2 tablespoons Gefen Olive Oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 tablespoon parsley, chopped
- 1 tablespoon mint, chopped
- 1/2 cup honey-glazed pecans, chopped
- 1/2 cup Gefen Sweetened Dried Cranberries
- juice and zest of 1 lemon
- 2 teaspoons Gefen Honey
- 1/3 cup Gefen Olive Oil
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