Spiced Butternut Bulgur Bowl
with Hot Sauce, Chives and Cheese
Flavoured with warming Central American spices, butternut squash is roasted until tender for a hearty vegetarian topping for the bulgur. Finish with the hot honey to add extra heat and delicious stickiness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Red Onion
1 unit(s)
Courgette
(May contain traces of: Celery)
15 grams
Vegetable Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
1 bunch(es)
Coriander
50 grams
Hot Sauce
50 grams
Greek Style Salad Cheese
(Contains: Milk)
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
2 tbsp
Honey
Nutritional information
Utensils
Instructions
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.
Meanwhile, halve, peel and thinly slice the red onion.
Trim the courgette and slice into 1cm thick rounds.
Add the courgette to the butternut tray and season with salt and pepper. Roast until softened and browned, 18-20 mins.
Meanwhile heat a drizzle of oil and melt a knob of butter (if you have any) in a medium saucepan on medium heat.
Once hot, 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.
Meanwhile, roughly chop the coriander (stalks and all).
In a small bowl, combine the hot sauce and half the honey (see pantry for amount). Set aside.
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 half the coriander and roasted courgette.
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. Dollop on the soured cream and sprinkle the remaining coriander to finish.
Enjoy!
