Spiced Butternut Bulgur Bowl
with Hot Sauce, Chives and Yoghurt
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.
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.
Ingredients
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
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
1 bunch(es)
Coriander
50 grams
Hot Sauce
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
2 tbsp
Honey
220 milliliter(s)
Water for the Bulgur
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.
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.
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 tomatoes (discard any leftover juices in the foil).
Share the bulgur between your bowls. Top with the roasted butternut, then drizzle over the honey hot sauce.
Drizzle over the Greek style natural yoghurt. Dollop on the soured cream and sprinkle the remaining coriander to finish.
Enjoy!
