In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted squash with toasted herb bulgur

Soy-Free, Vegetarian, Protein Plus

2 Servings, 670 Calories/Serving

45 Minutes

Toasting the bulgur for this protein and fiber rich dish brings out its deep, nutty flavor. Tossing the cooked grains with parsley and lemon keeps them from becoming too dense while a topping of crunchy pumpkin seeds contrasts with the bulgur’s chewy texture.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 to 2 ½ pounds acorn squash
1 onion
1 teaspoon sumac
¼ cups pumpkin seeds
¾ cups bulgur
Fresh mint
Fresh parsley
1 lemon
½ cup Greek yogurt
1 onion
1 teaspoon sumac
¼ cups pumpkin seeds
¾ cups bulgur
Fresh mint
Fresh parsley
1 lemon
½ cup Greek yogurt

Nutrition per serving

Calories 670, Total Fat 14g (18% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 98mg (33% DV), Sodium 900mg (39% DV), Fiber 0g (0% DV), Protein 36g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the squash and onion

Heat the oven to 425°F.

Cut the squash in half, scoop out the seeds, and then cut into ½-inch-thick half-moon slices.
Peel the onion and cut into thin rings.

On a sheet pan, spread the squash and onion rings in an even layer. Sprinkle with the sumac, drizzle 2 to 3 tablespoons oil and season with salt and pepper. Roast in the oven, turning halfway through the cooking time, until the squash and onions are browned and just tender, 30 to 35 minutes. While the oven heats and squash cooks, toast the pumpkin seeds and cook the bulgur.

Toast the pumpkin seeds

In a sauce pot over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the pumpkin seeds, season with salt and pepper, and toast, stirring occasionally, until the seeds are just fragrant, 1 to 2 minutes. Transfer the pumpkin seeds to a plate and let cool.

Cook the bulgur

In the same pot, add 1 tablespoon oil. Stir in the bulgur and toast, stirring occasionally, until fragrant, 1 to 2 minutes. Add 1½ cups water, season with salt, and bring to a boil. Cover and remove from the heat. Let stand 12 to 14 minutes until most of the liquid has been absorbed. Season with salt, if necessary. While the bulgur cooks, prepare the herbs and lemon zest.

Prep the herbs

Coarsely chop the parsley leaves.
Coarsely chop the mint leaves.
Zest and juice half the lemon; cut the other half into wedges.

Stir the lemon zest, half the lemon juice and the parsley into the cooked bulgur. Toss the squash with the mint and remaining lemon juice.

Serve

Transfer the squash to individual bowls, garnish with the yogurt and pumpkin seeds, and serve with the bulgur.

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