Why waste dishes when nature provides you with one? This week I was introduced to a new type of squash: the buttercup squash.
This squash has a dark green skin and a bright orange flesh and is a perfect substitute for boring ceramic bowls. It has a slightly nutty and sweet flesh that is wonderfully tender when cooked. What I love about this recipe is that a.) it's a perfect combo, slight sweetness from the apple and squash and savoriness from the onion, bulgar and vinegar, and b.) it's super filling!
Give it a try!
INGREDIENTS:
-Olive oil
-1 Buttercup squash, cut in half
-1/2 cup mushrooms, sliced
-1 medium onion, diced
-1 medium apple, cored and diced
-1 cup bulgar wheat, cooked
-Salt and pepper
DIRECTIONS:
This squash has a dark green skin and a bright orange flesh and is a perfect substitute for boring ceramic bowls. It has a slightly nutty and sweet flesh that is wonderfully tender when cooked. What I love about this recipe is that a.) it's a perfect combo, slight sweetness from the apple and squash and savoriness from the onion, bulgar and vinegar, and b.) it's super filling!
Give it a try!
INGREDIENTS:
-Olive oil
-1 Buttercup squash, cut in half
-1/2 cup mushrooms, sliced
-1 medium onion, diced
-1 medium apple, cored and diced
-1 cup bulgar wheat, cooked
-Salt and pepper
DIRECTIONS:
- Preheat over to 450. Rub the flesh of the squash halves with olive oil and place on a baking sheet, flesh side down. Bake for 35-40 minutes, or until squash is tender.
- While squash cooks, prepare bulgar wheat according to package directions.
- In a medium pan, heat 1 tbsp olive oil on medium-high heat. Add the onion and cook for 3-5 minutes until softened. Add mushrooms and cook until softened and browned slightly, about 8 minutes. Remove from heat.
- Add the bulgar and apple to the mushroom mix and stir. Season with salt and pepper.
- Remove squash from oven and fill each half with rice mixture. (NOTE: you may have some leftover filling, perfect as a side dish. It can be served warm or cold.)