Print

Butternut Squash Bulgur Wheat Loaf

This Butternut Squash Bulgur Wheat Loaf is a delicious yet simple side dish recipe idea that contains not only carbohydrates, which we need in our diet, but also vegetables, which we need quite a lot of in our diet!
Course Side
Cuisine International
Keyword bulgur wheat loaf recipe, easy bulgur wheat recipe, easy butternut squash recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Author Monika Dabrowski

Ingredients

  • 320 g butternut squash peeled, coarsely grated
  • 2/3 cup raw bulgur wheat plus 2/3 cup boiling water for rehydrating it
  • 2/3 cup approx. 70g cheddar cheese, coarsely grated
  • 1 garlic clove finely chopped
  • 1/2 teaspoon onion granules
  • 2 tablespoons olive oil plus a little more for greasing the tin
  • 1 teaspoon fine sea salt plenty of pepper
  • Lemon zest for garnish optional

Instructions

  • Place the bulgur wheat in a bowl, add 2/3 cup boiling water and leave to stand, covered, for 15-20 minutes.
  • Preheat the oven to 375 F/ 190 C/ gas mark 5.  Grease a medium size loaf tin with a little oil and line with non-stick baking paper.  Set aside.
  • In a large bowl combine the butternut squash, cheddar, garlic, onion granules, oil, salt and pepper and bulgur (once it's cooled down a little).  Stir thoroughly.  Tip into the baking tin, press down to make the loaf more solid, drizzle with a little oil and bake for 40 minutes. 
  • Remove from the oven and leave in the tin for 5 minutes.  Lift from the tin and place on a large plate. Serve sliced, sprinkled with some lemon zest and a drizzle of olive oil.