Bulgur with Roasted Onions and Butternut Squash
Roasted veggies make the best addition to any winter meal, don’t they? Maybe it’s because in addition to tasting so great (roasting brings out natural sweetness), the cranked up oven helps to heat your home! As I usually do, I saw this recipe from one of my favorite bloggers/cookbook authors, Heidi Swanson, and tweaked it quite a bit using ingredients I already had on hand, and came up with something totally different, but still quite delicious.
1 package pre-cubed butternut squash
1 Tbsp olive oil
1/2 tsp salt
5 medium red onions, cut into wedges
1 package quick cooking 10-minute bulgur (found at Trader Joes) – about 1.5 cups dry, prepared according to package directions
1/3 cup shelled, unsalted pistachios
1/3 cup olive oil
2 Tbsp lemon juice
1/4 tsp salt
1 Tbsp honey
2 Tbsp warm water
1/2 cup parsley, finely chopped
Preheat oven to 375.
Toss the squash and onions in olive oil, sprinkle with salt, and spread on baking sheet (I did this in two batches). Roast both for about 45 minutes until browned and caramelized, flipping both halfway through roasting.
In the meantime, make the dressing. Combine all ingredients in a blender and puree until creamy. You may add more water to get the dressing the consistency you’d like.
In a large bowl, toss together the bulgur and roasted veggies. Mix in dressing. Add more salt to taste.
I have no idea if parsley and pistachios are a typical combination, but I love the dressing they made together, and it reminded me that making dressings and sauces is SO easy and more delicious than anything bottled. Must do this more often. The dish had a touch of sweetness from not only the dressing but also the roasted, caramelized squash and onions. Funk thought the onion pieces could have been a bit smaller, but I loved the big chunks of softened onions throughout this dish. In fact, it’s my favorite way to enjoy onions.