Pumpkin Bulgur With Currants
Earthy pumpkin goes beautifully with sweet, tart currants in this fall dish.
Serves 4
- 1 small pumpkin (sugar pumpkin, cheese pumpkin, butternut squash, or kabocha squash)
- 1 cup bulgur
- 2 cups chicken broth
- 1/2 cup currants
- 2 tablespoons olive oil, plus more for roasting and finishing
- 1 small onion, about 2/3 cup
- 1 clove garlic
- 2 tablespoons tomato paste
- 1/4 cup Italian parsley
- Salt and pepper to taste
Preheat oven to 375 degrees F.
Cut off top and bottom of pumpkin. With a knife, cut off rind in a motion going from the top to the bottom, revealing the flesh. Cut in half, and scoop out the seeds. Place the half center-side down on the cutting board and cut into planks, planks into rods, and then 1/3-inch dice.
Place diced squash on a sheet tray. Sprinkle with olive oil, salt, and pepper. Roast until pieces are tender. Remove from oven and allow to cool.
For the bulgur:
Place 2 cups chicken broth in a small sauce pan. Bring to boil and add bulgur. Bring back to a boil then turn down to a slow simmer. Cover and leave over low heat for 10 minutes. After 10 minutes, sprinkle the currants over the top to soften while the bulgur finishes cooking.
Bring it together:
Add the oil to a medium sauté pan that has been heated. Add the onion and sauté over medium heat until translucent. Season with salt and pepper. Add garlic and cook until fragrant. Add the tomato paste and cook for about 3–5 minutes, or until paste becomes a darker burgundy red.
Add 2 tablespoons water to the pan and stir to make a thin sauce. Add your cooked bulgur and currants, tossing to coat with sauce. Add pumpkin and stir gently to avoid breaking it up. Adjust seasoning to taste. Sprinkle with parsley and olive oil to finish.
Recipe by Penny Stankiewicz, chef-instructor at the Institute of Culinary Education and owner of Sugar Couture Specialty Cakes in New York City.
