This mixture can be formed into patties, but it is just as wonderful and a lot easier to spread in a baking dish, served by the spoonful.
pound winter squash, peeled and cut in chunks
tablespoons extra virgin olive oil
Salt to taste
cup fine or medium (#1 or #2) bulgur
medium onion, finely minced
teaspoon cumin seeds, lightly toasted and ground
cup finely chopped flat-leaf parsley
tablespoons finely chopped fresh mint
Small romaine lettuce leaves for garnish
Nutritional analysis per serving (4 servings)
197 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 3 grams protein; 371 milligrams sodium
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Place the bulgur in a bowl, mix with 1/4 teaspoon salt and cover with hot water. Let sit for 20 to 30 minutes until the bulgur is tender and has absorbed all the liquid.
- Meanwhile, steam the squash above 1 to 2 inches of boiling water for 15 to 20 minutes until thoroughly tender. Remove from the heat, allow to drain for five to 10 minutes and then mash with a fork or a pestle.
- Heat 2 tablespoons of the olive oil over medium-low heat, and add the onion. Cook gently for 10 to 15 minutes until golden and very tender. Stir often. Add the ground cumin and a pinch of salt, and stir together for about 30 seconds. Stir into the bulgur. Add the pureed squash and stir together, then transfer to a bowl.
- Knead the mixture in the bowl with the back of a spoon or with a pestle for a few minutes. Stir in the remaining tablespoon of olive oil, the parsley and the mint. Taste and adjust salt, and add freshly ground pepper. Spoon into a lightly oiled baking dish. Serve at room temperature, or heat through in a 325-degree oven until warm.
Advance preparation: You can make this a day ahead and keep in the refrigerator.
Martha Rose Shulman can be reached at martha-rose-shulman.com.
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