Photo by: Photo: Kang Kim; Styling: Tiziana Agnello
Cooking Light JANUARY 2013
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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Butternut, Bacon and Blue recipe
