Bulghur Salad With Butternut Squash

Bulgur has a texture similar to brown rice.

Butternut squash combined with cooked bulgur provides a hearty cold salad for a side dish or light lunch. Bulgur, a crushed wheat product with a slightly chewy texture, complements the sweet flavor and smooth texture of roasted butternut squash. The salad tastes best cold but is also suitable for serving at room temperature. The recipe requires minimal seasoning and has the best flavor if you allow the natural sweetness of the squash to shine. Does this Spark an idea?

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Medium butternut squash
Vegetable peeler
1 tsp. thyme
1 tsp. marjoram
2 tbsp. olive oil
Baking sheet
Pot
1 cup bulgur
Bowl
3 tbsp. balsamic vinegar

Instructions

- 1
  
  Peel the butternut squash with a vegetable peeler. Slice the squash in half lengthwise and scoop out the seeds. Cut the butternut squash into 1/2-inch thick cubes.
- 2
  
  Toss the squash cubes with the olive oil, marjoram and thyme. Spread it out evenly on a baking sheet. Bake for 30 minutes in a preheated 375 degree Fahrenheit oven.
- 3
  
  Combine 1 cup bulgur and 2 cups water in a pot. Bring the water to a boil over medium-high heat, then reduce the heat so the water maintains a simmer. Simmer for 15 to 20 minutes, or until the bulgur is tender and has absorbed all the water.
- 4
  
  Cool the bulgur and cooked squash to room temperature. Combine them in a bowl.
- 5
  
  Mix in the balsamic vinegar. Chill the salad in the refrigerator for 2 hours before serving.