Bulgur Wheat with Dates, Cranberries, and Squash
Recipe contributed by Ronnie Fein; photo by Tami Ganeles Weiser
Prep Time: 30 minutes Cook Time: 20 minutes
A sweet-savory vegan option for a Thanksgiving dinner—but it’s good any time you need a hearty, luscious side dish!
1 pound, 5 ounces butternut squash, peeled and cut into ½-inch dice (about 2 cups)
2½ tablespoons olive oil
1 medium onion, chopped
1 cup fine bulgur wheat
2 cups Roasted Vegetable Stock or low-sodium store-bought vegetable broth
1 teaspoon salt
½ teaspoon freshly ground black pepper, or to taste
2 teaspoons minced fresh rosemary, marjoram and/or thyme leaves
½ cup chopped pitted dates
⅓ cup dried cranberries
2 tablespoons chopped fresh parsley, for garnish, optional
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Arrange the the squash dice on the paper. Pour ½ tablespoon of the olive oil over the squash, toss the squash to coat the pieces evenly and roast for about 20 minutes, stirring the pieces occasionally, or until they are lightly browned and crispy. Remove from the oven and set aside.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat. Add the onion and cook for about 2 minutes, or until softened. Add the bulgur wheat and cook for another 3 minutes, stirring often. Pour in the stock and add the salt, pepper, and fresh herbs. Stir, bring to a boil, lower the heat, cover the pan and simmer for about 4 to 5 minutes or until all the liquid has been absorbed. Remove from the heat.
- Stir in the dates, cranberries and squash, toss gently to distribute the ingredients evenly. Cover the pan and let rest for 5 minutes. Spoon into a serving bowl and sprinkle with parsley if desired.
Notes from the Test Kitchen:
- If you use a coarser bulgur, the cooking will take longer.