Check out this new bulgur recipe I found from Pure Wow, just in time for warm winter comfort. Butternut squash, Honeycrisp apples and cranberries topped with goat cheese make this impossible for me to resist making for the holidays.

BULGUR

  • 3 cups butternut squash cubes
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh sage
  • Kosher salt and freshly ground black pepper
  • 1 onion, chopped
  • 2 garlic cloves
  • 1½ cups #3 coarse Sunnyland Mills Bulgur Wheat
  • 1 Honeycrisp apple, chopped
  • ⅓ cup dried cranberries
  • 1 tablespoon fresh thyme
  • 3 cups vegetable stock
  • 2 ounces goat cheese
  • ¼ cup toasted pecans

DRESSING

  • ¼ cup balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, grated
  • 1 tablespoon honey
  • 2 dashes Worcestershire sauce
  • Kosher salt and freshly ground black pepper

MAKE THE BULGUR: Preheat the oven to 450°F.

Toss the butternut squash with 1 tablespoon of the olive oil and the sage; season with salt and pepper. Transfer to a baking sheet and roast until fork-tender, 15 to 18 minutes.

In a medium saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and garlic; cook until softened, about 4 minutes.

Add the bulgur, apple, dried cranberries and thyme; sauté for 2 minutes. Add the stock and bring to a boil. Cover and cook over medium-low heat until all the broth is absorbed, 20 to 25 minutes.

MAKE THE DRESSING: In a mason jar or small bowl, combine the vinegar, olive oil, garlic, honey and Worcestershire sauce. Season with salt and pepper to taste.

Toss the bulgur with the goat cheese, pecans and dressing. Serve topped with roasted butternut squash.