Maybe because it’s squash season, or maybe because I have an (un?)healthy obsession with all things butternut squash or kale, but I keep pinning recipes to my Pinterest board that incorporate the two ingredients.
Tonight, I didn’t feel like making a very involved dinner. So I decided to improvise a recipe I recently found online. The original recipe called for three baking sheets full of ingredients, and multiple cook times. While the end product sounded delicious, I thought I would take the easier way out and use the ingredients that appealed to me most (and involved the least prep). Some nights–especially Monday nights–the easiest route happens to be the best route.
I roasted butternut squash, and make a kale pilaf with bulgur on the stove top. Once the squash was done cooking, I added it to the bulgur and steamed kale, and sprinkled on some lemon juice, olive oil, and pomegranate seeds.
My favorite part about this dish are the different flavors and textures. The pomegranate seeds are juicy and refreshing, the bulgur is slightly chewy, and the butternut squash has a nice, smoky flavor. I’m excited to bring the leftovers to work tomorrow.
Butternut Squash, Kale, Pomegranate Seed Salad
1 butternut squash, roasted and cubed
3 tbsp olive oil, divided
salt and pepper to taste
1/2 cup quick cooking bulgur
2 cups kale, rinsed and cut
1/2 cup pomegranate seeds
juice of 1/2 or 1 lemon (to taste)
Set the oven to 400 degrees. Cut squash and rub with 2 tbsp olive oil, and sprinkle on salt and pepper. Place squash on a baking sheet cut side down, and roast in the oven for about 40 minutes, or until tender.
Meanwhile, cook 1/2 cup quick cooking bulgur in a pot according to package directions: Bring bulgur and water to a boil, then reduce heat and let simmer for 10 minutes. After five minutes have passed, place 2 cups of kale into the pot and replace lid. Wait another five minutes, and then take the pot off the stove. Let mixture cool for another 5 minutes, covered, and then place contents in a large bowl. Cover to keep warm.
Once squash is done roasting, let it cool and then cut into cubes. Place squash in bowl with kale and bulgur, and sprinkle on pomegranate seeds. Drizzle 1 tbsp olive oil on top, and add lemon juices to taste. Toss and serve.