Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Roasted Acorn Squash Fill 1 Created with Sketch.

with Moroccan-Spiced Bulgur, Date Molasses & Almonds

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
Roasted Acorn Squash  with Moroccan-Spiced Bulgur, Date Molasses & Almonds
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: