Central American Style Spiced Butternut Bulgur Bowl
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Central American Style Spiced Butternut Bulgur Bowl

Central American Style Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese

Our Central American Style Spiced Butternut Bulgur Bowl is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Calorie Smart
Climate Conscious
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Red Onion

125 grams

Baby Plum Tomatoes

15 grams

Vegetable Stock Paste

(Contains Celery)

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

1 bunch(es)


50 grams

Hot Sauce

50 grams

Greek Style Salad Cheese

(Contains Milk)

15 grams

Pumpkin Seeds

Not included in your delivery

20 grams


220 milliliter(s)

Water for the Bulgur

2 tbsp



Nutritional information

Energy (kJ)2630 kJ
Energy (kcal)629 kcal
Fat20.1 g
of which saturates9.9 g
Carbohydrate99.1 g
of which sugars36.1 g
Protein18.6 g
Salt3.09 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Aluminum Foil
Medium Saucepan
Small Bowl


Roast the Butternut

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm slices.

Pop the butternut slices onto a large lined baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast the butternut on top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Tomato Time

Meanwhile, halve, peel and thinly slice the red onion.

Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Pop onto the butternut tray and roast until softened, 15-18 mins.

Cook the Bulgur

Meanwhile, melt the butter (see pantry for amount) in a medium saucepan on medium heat.

Once melted, add the onion and stir-fry until softened, 8-10 mins.

Pour in the water for the bulgur (see pantry for amount), stir in the vegetable stock paste and bring to the boil. Stir in the bulgur wheat, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Hey Honey

Meanwhile, finely chop the chives (use scissors if easier).

In a small bowl, combine the hot sauce and half the honey (see pantry for amount). Set aside.

Finishing Touches

When the butternut is ready, remove the tray from the oven and drizzle over the remaining honey (see pantry for amount). Toss to coat.

Fluff up the bulgur with a fork and stir through the roasted tomatoes (discard any leftover juices in the foil) and half the chives.

Serve Up

Share the bulgur between your bowls. Top with the roasted butternut, then drizzle over the honey hot sauce.

Crumble over the Greek style salad cheese.

Scatter with the pumpkin seeds and remaining chives to finish.