Even when I’m out on vacation, I can’t seem to tear myself away from the kitchen. When I visited my family in the UK several years ago, I cooked this toasted coconut, bulgur and butternut squash bowl for dinner. Initially, I wanted to add toasted kale chips to the bowl for some crunch. For whatever reason, I couldn’t find kale that wasn’t already pre-chopped with their stems, so I gave the kale chips idea a miss. (I can’t stand kale with their tough, stringy stems intact.) I swapped the kale chips for baby spinach that I wilted in a pan, and the grain and butternut squash bowl still tasted wonderful. I come back to this recipe a lot because it’s quite easy to prepare and a lot of its components can be cooked ahead. I often store cooked grains and roasted squash in my refrigerator so that I can throw together a lunch or dinner very quickly during the week. When I have my butternut squash and bulgur already cooked, this dish comes together in about 10 minutes!
KITCHEN TIP: HOW TO PEEL & CUT BUTTERNUT SQUASH
This coconut toasted coconut, bulgur and butternut squash bowl recipe was originally published in January 2015. It has been updated with a new headnote and photos.
