Healthy Fall Bulgur Bowl with roasted
honeypatch squash

Ingredients

4 cups rinsed and drained bulgur
1 large or 2 small, cubed honeypatch squash
1 cup pecans
3 garlic cloves, peeled
juice of 1 lemon
2 cups chopped kale
4 teaspoons dried rosemary
1/2 teaspoon sea salt + more to toss the squash and cook bulgur
1/2 cup olive oil + more to toss squash
1/3 cup golden raisins

After you’ve rinsed and drained the bulgur, put it in a heatproof bowl. Pour boiling water over (from a kettle or from the stovetop), and cover the grains in about 2-3cm of water. Cover the bowl with a plate or tea towel, and let soak for 20-30 mins, until all the water is absorbed. Once water is absorbed and grains are to the texture of your liking, fluff with a fork and set aside.

Preheat the oven to 350F and line a baking sheet with parchment paper. Spread the pecans in an even layer on the sheet. Bake for 10 minutes or until golden. Pour the pecans into a bowl and set aside. Increase oven temperature to 425F, and toss the squash onto the baking sheet with olive oil and salt. Bake for 30 minutes or until golden brown and cooked through.

Make the pesto by adding ½ cup of the toasted pecans to a food processor with garlic, lemon, kale, rosemary, salt, and olive oil. Blend until almost smooth.

Roughly chop the remaining ½ cup pecans. In a large bowl, toss together the cooked bulgur and pesto. Gently stir in the roasted squash, golden raisins, and chopped pecans.

Serve warm, or let chill for two hours before serving. To reheat, we recommend heating in a pan with olive oil for 1-2 minutes.

By Shelbi Evans
9/30/23

Healthy Fall Bulgur Bowl with Roasted Honeypatch Squash

Fall is finally here. Soon, the days will be shorter and the air a bit cooler. Our bodies naturally crave heartier meals to power us through the season.