Roasted Acorn Squash with Moroccan-Spiced Bulgur, Date Molasses & Almonds

Roasted Acorn Squash

with Moroccan-Spiced Bulgur, Date Molasses & Almonds

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this beautiful winter dish, you’ll be adding a sweet touch to delicious, roasted acorn squash, using date molasses. This special ingredient is made from the sap of the date palm, which is then reduced down to a thick, tasty syrup. The molasses is as gorgeous in color as it is complex in flavor. Paired with hearty bulgur and earthy almonds, it brings balance, accenting the spiced, seasonal flavors of this North African-inspired meal.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Roasted Acorn Squash with Moroccan-Spiced Bulgur, Date Molasses & Almonds
Title
time-saving
tips & techniques
Roast the squash:
1 Roast the squash:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the acorn squash lengthwise and scoop out the seeds. Trim the rounded sides of the squash halves so they sit flat on a sheet pan. Place on a sheet pan and sprinkle with one-quarter of the ras el hanout; drizzle with olive oil and season with salt and pepper. Roast 27 to 30 minutes, or until tender when pierced with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Trim off and discard the roots and upper, dark-green leaves of the leek; halve the leek lengthwise and rinse thoroughly, keeping the layers intact. Small dice the leek. Peel and small dice the parsnip. Small dice the celery. Roughly chop the almonds. Pick the mint and parsley leaves off the stems; discard the stems and roughly chop the leaves, keeping the herbs separate. In a small bowl, combine the Greek yogurt and mint; season with salt and pepper.

Cook the bulgur:
3 Cook the bulgur:

Add the bulgur to the pot of boiling water. Cook 13 to 15 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Set aside in a warm place.

Cook the vegetables:
4 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the parsnip, celery and remaining ras el hanout. Cook, stirring occasionally, 4 to 5 minutes, or until softened and slightly browned. Add the leek; cook, stirring occasionally, 1 to 2 minutes, or until softened. Add ¼ cup of water; cook, stirring occasionally, 5 to 7 minutes, or until the vegetables are completely tender. Season with salt and pepper to taste. Transfer to the bowl of cooked bulgur.

Finish the bulgur:
5 Finish the bulgur:

To the bowl of cooked bulgur and vegetables, add the date molasses, almonds and all but a pinch of the parsley. Stir to thoroughly combine and season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

To plate your dish, divide the roasted acorn squash halves between 2 plates. Stuff each with as much of the finished bulgur as you can. Divide any remaining bulgur between the plates. Garnish with the remaining parsley and serve with the mint-Greek yogurt sauce on the side. Enjoy!

Tips from Home Chefs

Roast the squash:
1 Roast the squash:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the acorn squash lengthwise and scoop out the seeds. Trim the rounded sides of the squash halves so they sit flat on a sheet pan. Place on a sheet pan and sprinkle with one-quarter of the ras el hanout; drizzle with olive oil and season with salt and pepper. Roast 27 to 30 minutes, or until tender when pierced with a fork.

2 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Trim off and discard the roots and upper, dark-green leaves of the leek; halve the leek lengthwise and rinse thoroughly, keeping the layers intact. Small dice the leek. Peel and small dice the parsnip. Small dice the celery. Roughly chop the almonds. Pick the mint and parsley leaves off the stems; discard the stems and roughly chop the leaves, keeping the herbs separate. In a small bowl, combine the Greek yogurt and mint; season with salt and pepper.

Prepare the ingredients:
Cook the bulgur:
3 Cook the bulgur:

Add the bulgur to the pot of boiling water. Cook 13 to 15 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Set aside in a warm place.

4 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the parsnip, celery and remaining ras el hanout. Cook, stirring occasionally, 4 to 5 minutes, or until softened and slightly browned. Add the leek; cook, stirring occasionally, 1 to 2 minutes, or until softened. Add ¼ cup of water; cook, stirring occasionally, 5 to 7 minutes, or until the vegetables are completely tender. Season with salt and pepper to taste. Transfer to the bowl of cooked bulgur.

Cook the vegetables:
Finish the bulgur:
5 Finish the bulgur:

To the bowl of cooked bulgur and vegetables, add the date molasses, almonds and all but a pinch of the parsley. Stir to thoroughly combine and season with salt and pepper to taste.

6 Finish & plate your dish:

To plate your dish, divide the roasted acorn squash halves between 2 plates. Stuff each with as much of the finished bulgur as you can. Divide any remaining bulgur between the plates. Garnish with the remaining parsley and serve with the mint-Greek yogurt sauce on the side. Enjoy!

Finish & plate your dish:
Browse Steps
1 of 6