Delicata Squash With Whole Lime Tabbouleh
Care of Laura Wright
Notes: Make sure you let the cooked bulgur cool down completely before tossing it with all of the other ingredients to avoid major grain-clumping. Feel free to use quinoa or millet for a very similar gluten-free option too.
- 1 medium delicata squash, split in half lengthwise, seeds removed
- 2 tbsp grapeseed oil
- 1 tsp ground coriander
- 1 tsp sea salt
- black pepper
- 1 cup dry bulgur
- 5-6 roma/plum (I used golden romas) tomatoes, cut into small wedges
- 8 sprigs flat leaf parsley, leaves chopped roughly
- 8 sprigs mint, leaves chopped roughly
- 1 lime, halved and chopped into smaller pieces
- 1 clove of garlic, peeled
- 1 tbsp agave nectar
- 1/3 cup grapeseed (or olive) oil
- 1/3 cup water
- salt and pepper
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Slice the delicata halves crosswise into 1/2 inch thick half moons. Toss them with the 2 tbsp grapeseed oil, ground coriander, salt and pepper. Arrange on the parchment-lined baking sheet. Roast for 25 minutes or until squash is tender and lightly browned. Remove and set aside to cool.
While the squash is roasting, combine bulgur and 1.5 cups water in a medium saucepan over medium-high heat. Bring to a boil, cover and simmer for 7-10 minutes or until all liquid is absorbed. Remove from heat and set aside to cool. Add a splash of oil and stir it around at this point to prevent clumping.
Combine the chopped tomatoes, parsley, mint, roasted squash and cooked bulgur in a large bowl.
Make the vinaigrette: Combine the chopped lime, garlic clove, water, oil, salt and pepper in a blender pitcher. Blend on medium-high speed until lime is liquified and you have a creamy, homogenous mix. Taste for seasoning.
Pour the vinaigrette over vegetables and bulgur. Stir to combine and add any salt or pepper if you like. Serve at room temperature or cold.