Roasted Squash with Bulgur and Walnuts
Author: Allie
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
  • 1 cup uncooked bulgur
  • 5 tablespoons olive oil, + 1½ teaspoons
  • 1 Acorn Squash, chopped and seeded (1½-2 cups total)
  • ¼ cup goat cheese
  • ⅓ cup chopped fresh flat-leaf parsley
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ teaspoon nutmeg
  • ¼ cup chopped walnuts, toasted
  • 2 tablespoons honey
  • 3 tablespoons balsamic vinegar
  1. Heat saucepan over medium heat. Add 1½ teaspoons of oil to the pan. Swirl to coat. Add bulgur. Cook for 2 minutes. Add 1½ cups water. Bring to a boil. Cover, reduce heat and simmer until liquid absorbs. (10-12 minutes).
  2. Meanwhile Preheat the oven to 450 degrees. Toss together the chopped acorn squash, salt, pepper, nutmeg and 2 tablespoons of olive oil in a large bowl. Spread squash in a single layer onto a baking sheet. Bake 10-15 minutes or till tender.
  3. Stir together the nuts, balsamic vinegar, honey, and 3 tablespoons of olive oil in a small bowl. Add salt to taste. Allow the mixture to stand for 10 minutes.
  4. Stir together the cooked bulgur and parsley in a medium-sized bowl. Add the walnut vinaigrette to the bulgur. Toss to coat. Transfer to a platter and top with the roasted squash and goat cheese.
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