With colder weather, the days of salads for lunch and dinner are over, and I welcome soups and hearty grain salads back into my life. I’ve been experimenting with bulgur recently and love its nutty flavor. The grain makes for a perfect base for a dish centered around seasonal vegetables.
I love all types of squash, but acorn squash is by far one of my favorites because of its sweet taste and melt-in-your-mouth texture. To add some color to the plate, I added brussels sprouts which are a hallmark fall vegetable. This recipe makes a filling dinner, delicious leftovers for lunch and a great vegetarian dish to serve during the holidays.
> 1 acorn squash, cut into 1-inch cubes
> 1 tablespoon olive oil
> 1 cup bulgur
> salt and pepper
> 20 brussels sprouts
> 4 tablespoons sunflower seeds, roasted and salted
> 1 tablespoon balsamic vinger
Preheat oven to 400°F. Place cubed acorn squash on baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for 30 minutes, or until golden brown.
In a medium saucepan, bring 2 cups of water to a boil. Add bulgur, bring to a simmer and cover. Cook for about 15 minutes.
Meanwhile, steam brussels sprouts in a small saucepan.
Combine cooked acorn squash, bulgur, brussels sprouts, sunflower seeds and balsamic vinegar in a large bowl.
Makes 4 servings.
Adapted from Food52.