Thermador PRD48NLSGU Livro De Receitas

Side diSheS, Vegetarian diSheS

and CaSSeroleS

48

sPICy bUTTeRnUT 

sQUasH bake

IngReDIenTs

7 oz. bulgur wheat
1 small butternut squash, approx. 1

2

⁄

3 

lb.

3 onions
1 garlic clove
2 – 3 tbsp. olive oil

¾

 lb. ground lamb

salt and black pepper
1 tsp. five-spice powder 
(star-anise, white pepper, fennel, 
cinnamon and cloves)
3 – 4 sprigs of flat-leaf parsley, chopped
2 tbsp. flour

 seTTIngs

   

1

1

3

3

 

 

leave the bulgur wheat in sufficient water for absorption.

Wipe and wash the squash and then chop into thick cubes of approx. ⅔ inch. Place into the 
perforated baking pan and steam as indicated.

Peel and finely dice the onion and garlic. Heat 1 tbsp. oil in a pan and sweat the onions and 
garlic until translucent. stir in the ground lamb, add salt and pepper and season with five-
spice powder. Continue to fry for 5 minutes and stir in the parsley.

Drain the bulgur wheat. knead the bulgur wheat, squash, salt and pepper with the flour 
into a dough. grease an ovenproof 8” x 8” baking dish and line with half of the dough.

add the ground lamb. Cover with dough. Drizzle with the remaining oil and bake as indicat-
ed.

VaRIaTIon:

Try using ground meatloaf mixture instead of ground lamb.

serves 4