Roasted Squash with Crispy Bulgur Crumbs

1. 1

   Preheat the oven to 450.

2. 2

   On a baking sheet, toss the squash with 3 tablespoons of the olive oil and season with salt and pepper.

3. 3

   Roast for about 20 minutes, until tender.

4. 4

   Transfer to a platter.

5. 5

   Meanwhile, in a medium saucepan of boiling water, cook the bulgur until tender, about 10 minutes.

6. 6

   Drain and pat dry.

7. 7

   In a skillet, heat the remaining 2 tablespoons of oil.

8. 8

   Add the bulgur and cook over moderate heat, stirring, until golden and crispy, about 12 minutes.

9. 9

   Stir in the coriander seeds.

10. 10

    Sprinkle the bulgur over the squash and garnish with the scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.