The only reason this isn't a five-star is that I did do a lot of flavor-enhancing. But wow it was good! My husband & I couldn't stop raving about it. I cooked the bacon (2 slices each of a cajun-seasoned humanely-raised bacon from Whole Foods), then sauteed leeks, garlic, and cherry tomatoes in 2 tsp. of the drippings. Made the bulgur with chicken stock and toasted it lightly in the pan before adding the stock. Added fresh basil to the finished dish and used a spinach-arugula mix for added flavor. Served with corn bread, steamed green beans, and used the roasted squash (just halved and roasted in the oven with a little garlic & brown sugar) as an easy side. Withl those changes, this was a fantastic combo that I wouldn't have thought up on my own. And I wish people wouldn't give one star when they haven't even tried the recipe!
Butternut, Bacon and Blue
Photo: Kang Kim; Styling: Tiziana Agnello
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Amount per serving
- Calories: 335
- Fat: 9.7g
- Saturated fat: 3.3g
- Fiber: 15g
- Sodium: 414mg
- 1 cup cooked bulgur
- 1 cup roasted, cubed butternut squash
- 1 cup fresh spinach
- 1 slice center cut bacon, cooked and crumbled
- 1 tablespoon crumbled blue cheese
- kosher salt
- freshly ground black pepper
- 1. Heat and fluff 1 cup cooked bulgur with 1 teaspoon olive oil. Stir in 1 cup roasted, cubed butternut squash, 1 cup fresh spinach, 1 slice center cut bacon, cooked and crumbled, and 1 tablespoon crumbled blue cheese.
- 2. Sprinkle with a dash of kosher salt and freshly ground black pepper.
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