Grilled Butternut Squash with Spiced Bulgar Wheat Print E-mail
Written by Margaret Foss, 2009   
1 butternut squash, weighing about 450g (1lb), peeled, halved, de-seeded and cut into 8 wedges
500ml (18 fl oz) well flavoured vegetable stock, fresh if possible
175g (6oz) bulgar wheat
110g (4oz) ready-to-eat dried apricots, chopped
85g (3oz) ready-to-eat prunes, chopped
spray oil
1 onion, chopped
1/2-1 chilli, de-seeded and chopped finely
1 tsp ground cumin
1 tsp coriander seeds, crushed
40g (1 1/2oz) pine nuts, toasted
2 tbsp chopped fresh flat-leaf parsley or lemon balm
freshly ground black pepper

1. Steam the squash slices until just tender, about 10 minutes depending on the age of the squash. Remove from the heat to a plate.

2. Pour the stock into a large pan and bring to the boil. Stir in the bulgar wheat, apricots and prunes. Cover and cook over a low heat for 20-25 minutes, until softened. If all the stock is absorbed before the cooking has finished, add a little more boiling stock or water; if the wheat is cooked before all the liquid is absorbed, evaporate the liquid over a high heat.

3. Preheat the grill to medium. Place the squash on a foil-lined grill pan and spray with oil, about 1 spray per slice.

4. Grill for 10-15 minutes until browned, turning once and spraying the other side. Once cooked, keep the squash warm.

5. Spray the base of a pan with oil. Add the onion and chilli and stir-fry for 3-4 minutes over a medium heat until cooked. Add the spices and cook for 30 seconds.

6. Stir the onion and spices, pine nuts and herbs into the wheat and fruits and serve with the squash.

Serves 4
 
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