Yield: 4 servings
Warm spices such as cumin, chili powder, cinnamon, and star anise give this dish a delightful scent. You can make this recipe on its own, or better yet, make the bulgur and use it for Bulgur Raisin Muffins AND this recipe, in which case, you’d start at Step 2.
- 2 cups water
- 1 tablespoon coconut oil
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 star anise
- 1 cup bulgur
- 1 butternut squash, peeled, seeded, and cut into 1/2 inch chunks
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- sea salt to taste
- 1/4 cup olive oil
- 1 lemon, juiced
- 2 tablespoons fresh mint, thinly sliced
- 1/2 cup crumbled feta cheese
- In a small saucepan, bring the water, oil, cinnamon, vanilla, salt, and star anise to a boil. Add 1 cup bulgur to boiling water mixture. Stir to combine. Lower heat to simmer, covered, for 20 minutes. Leave the lid on and set aside to cool.
- Pre-heat oven to 375 degrees. In a medium mixing bowl, combine the squash with the cumin, chili powder, sea salt, and olive oil. Spread the squash out on a baking sheet in a single layer. Roast for 20 minutes, or until soft.
- To prepare pilaf, in a large mixing bowl, combine the cooked bulgur with the roasted squash (include any remaining oil on the baking sheet), lemon juice, fresh mint, and feta cheese.