Squash and Bulgur Pilaf

[Guest guest]

Squash and Bulgur Pilaf

 

 

Tonight's dinner is a fast favorite for a cold

winter's night: It's filling, comforting and

delicious. Serve with drained nonfat plain yogurt or

crumbled feta; whole-wheat pita; a favorite hot sauce;

cherry tomatoes.

 

 

Ingredients

 

 

1 - medium butternut squash, halved, seeded, peeled

and cut into 1-inch chunks

1 tbsp. olive oil

1 - medium onion, chopped

1 - 10-oz. can chopped tomatoes with green chilies,

such as Ro-Tel, drained

1 - big pinch each of cayenne, ground cinnamon and

cumin

2 1/2 cups low-sodium vegetable or chicken broth

1 1/2 cups coarse bulgur

 

 

Preparation - Estimated cooking time: under 30 minutes

-

1 Place chunks of butternut squash in a microwave-safe

bowl. Sprinkle with a little broth or apple cider.

Cover with plastic wrap and vent in 1 or 2 places.

Microwave on High for 3 minutes.

2 Heat olive oil in a large skillet over medium heat.

Add onions and cook until they begin to soften, about

5 minutes. Add cooked squash and drained tomatoes.

Sprinkle with spices and cook for a minute or two.

Season with salt and freshly ground black pepper.

3 Add broth and bring to a boil. Stir in bulgur, cover

skillet and remove from the heat. Set aside for 10

minutes to allow bulgur to plump.

 

 

 

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