This was my first encounter with butternut squash. The first date. The make or break. First impression is everything, right? Pumpkins, hokkaidos and butternutsquash(es?) are not regular guests in Norwegian supermarkets. Actually, have I ever seen either one? Well, yeah…I have, now that I come to think about it. Around halloween it´s possible to get your hands on a pumpkin in the bigger supermarkets, but I think that´s pretty much it. And that´s just the last couple of years. Every time some new food arrives, I get very eager to try it. Especially with fruits and vegetables. I don´t wanna miss out on anygthing! What if that weird-looking/ weird-named thing is the new apple? OMG! There´s no time to loose! Even so, I yet have to try a regular pumpkin. They´re so expensive, and like I said, only available during halloween… But now that I´ve moved to Denmark, it´s another story. Vegetables are cheap, and in abundance all year round! Even pumpkins! But the thing is, I´m living alone here, and the pumpkins are too gigantic for one person and my mini-fridge, so I´ve put that on hold. And that´s where the butternut squash comes in! I saw my roomie bake this thing (which I didn´t even know what was), but I imagined it would be really good. So a few days later, I went out to get what appeared to be something called butternut squash. Okeydoke. So far so good. Now – what to do with this thing? I wanted to roast it, and after some googling around the net, I found a tasty-looking recipe from this lovely blog. I replaced the farro with bulgur, but apart from that, I followed it precisely. And what can I say? What a vegetable! So sweet, so nicely coloured and totally perfect in this dish! I´ve already made it about 5 times! So off you go! Whether you´re well acquainted with butternut squash or not, give this recipe a go! It tasty, yummy and makes you feel all good inside.
Roasted butternut squash with bulgur and chickpeas (recipe from thevintagemixer.com)
1 tablespoon cumin seeds
1 cup plain Greek yogurt
2 1/2 tablespoons (or more) fresh lemon juice
3 garlic cloves; 1 minced, 2 thinly sliced
Nonstick vegetable oil spray
4 cups 1/2-inch cubes peeled butternut squash
4 tablespoons olive oil, divided
2 cups bulgur
2 tablespoons chopped chili
3/4 cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup fresh cilantro leaves
Extra-virgin olive oil
Toast cumin seeds in small skillet over medium heat until fragrant and beginning to smoke, 4 to 5 minutes. Cool; grind in spice grinder. Transfer 1 1/2 teaspoons cumin to small bowl. Mix in yogurt, 1 tablespoon lemon juice, and minced garlic. Season with salt and pepper. Cover and chill.
Preheat oven to 400°F. (200 C) Coat large rimmed baking sheet with nonstick spray. Place squash in large bowl. Add 2 tablespoons oil; toss to coat. Spread squash out on sheet. Sprinkle with salt and pepper. Roast until tender, about 25 minutes.
Meanwhile, cook bulgur in large pot of boiling salted water until tender, about 5 minutes. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced garlic and 1 tablespoon chile; sauté 1 minute. Add onion cubes and garbanzo beans; sauté 1 minute. Add roasted squash and cooked farro and toss to blend. Sprinkle with 1 1/2 teaspoons ground cumin and 1 1/2 tablespoons lemon juice; toss to blend. Season to taste with salt, pepper, and more lemon juice, if desired.
Mound farro mixture on 4 plates. Spoon yogurt mixture over. Sprinkle with cilantro, sliced onion, and remaining chile. Drizzle with extra-virgin olive oil and serve.