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Bulgar And Pecan Stuffed Acorn Squash
Recipe Intro From orlyhermesh

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Acorn squash with bulgar goodness autumn love. -@orlyhermesh

Recipe

Prep time 1hr
Cook time 15mins
Yield: Serves or Makes 6-8
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ingredients

  • For the Squash:
  • 3 to 4 acorn squash, washed, halved and de-seeded
  • 4 tbsp olive oil
  • 2 sachets chai masala tea bags
  • 1 tbsp vegan brown sugar
  • Salt and Pepper to taste
  • For the Filling:
  • 1 onion, diced
  • 3 tbsp olive oil
  • 1/2 cup bulgur, soaked
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup coarsely chopped pecans
  • 1/4 cup dried cranberries
  • 3 tbsp 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

Method

  • 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.