"Acorn squash with bulgar goodness autumn love."
Bulgar And Pecan Stuffed Acorn Squash
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- Recipe Card
Prep time 1hr
Cook time 15mins
Serves or Makes: 6-8
Recipe Card
ingredients
- For the Squash:
- 3 to 4 acorn squash, washed, halved and de-seeded
- 4 tablespoon olive oil
- 2 sachets chai masala tea bags
- 1 tablespoon vegan brown sugar
- Salt and Pepper to taste
- For the Filling:
- 1 onion, diced
- 3 tablespoon olive oil
- 1/2 cup bulgur, soaked
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup coarsely chopped pecans
- 1/4 cup dried cranberries
- 3 tablespoon sliced scallions (optional)
Make the Squash
Method
Step 1
Preheat the oven to 350℉ and prepare a sheet pan.
Step 2
Soak the bulgur in 2 cups of boiling water for 30 minutes, set aside.
Step 3
Place the halved squash onto the sheet pan. Brush with olive oil, sprinkle with tea, and season with salt, pepper, and brown sugar.
Step 4
Roast for about 20-25 minutes, until tender.
Make the Filling + Assemble
Step 1
Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the onions and saute for 5-7 minutes or until softened and golden brown.
Step 2
Drain the bulger and add to the pan with the onions. Mix in the pecans and cranberries and season with salt and pepper. Cook for 3-5 minutes. Taste to adjust seasoning.
Step 3
Place the cooked squash halves on a serving tray and fill with the cooked bulgur. Top with scallions (if using) and a drizzle of olive oil.