Butternut squash and warm bulgar wheat salad

Now you always have to have a few veggie dishes hidden away in your pantry.

No, in all seriousness, I do love veggie dishes and I have some crackers.

I love veg and love the hard work that goes into growing it.

This is one dish of many of my Game For Veg dishes.

But I draw the line at vegan!

What you’ll need: (serves 2 hippies)

  • One organic, world loving and saving Butternut squash
  • Litre of veggie stock
  • Feta Cheese 1 pack
  • Lots of olive oil
  • Walnuts good handful
  • 1 little bugger
  • Juice of one lemon
  • Mixed seeds of your choice, I like sunflower and linseed
  • 2 tsp of organic honey
  • 2 tsp of apple cider vinegar
  • Bulgar wheat ½ a pack
  • ½ onion
  • Rocket for garnish
  • Freshly chopped chili or dried flakes


Now, cut your butternut squash straight down the middle length ways, deseed and place onto a roasting tray skin side down. Season well and cover in olive oil and the chilli.

Put your squash into a hot oven at 200 degrees for the first 25 mins, then turn down to 160 for 40 mins. This will become beautifully sticky and caramelized in colour with great brown edges.

For the bulgur wheat, add the litre of veg stock and ½ onion, bring to the boil and gently simmer for 40mins, STRAIN and leave to one side.

Add your mixed seeds to BW, with half of the walnuts (crushed) feta (crumbled) and lemon juice and mix in well. 

For the dressing, blend together the anchovy, honey, apple cider vinegar, olive oil and a little seasoning.

To plate, spoon the BW in the center of your serving dish, place the butternut squash on top, crumble the feta and walnuts over the BNS, drizzle and coat the plate with your amazing dressing and garnish with a little rocket and a few shavings of parmesan

Butternut squash and warm bulgar wheat salad

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