Recipes for Steam Cooking

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. ve-spice powder
(star-anise, white pepper, fennel,
cinnamon and cloves)
3 – 4 sprigs of at-leaf parsley, chopped
2 tbsp. our
SETTINGS
Squash
STEAM, 210°– 212ºF
15 minutes
Perforated + Baking Pan (Level 3 + 1)
Bake
STEAM CONV, 350°F
20 minutes
Dish on Wire Rack (Level 2)
11
33
Leave the bulgur wheat in sucient water for absorption.
Wipe and wash the squash and then chop into thick cubes of approx.  inch. Place into the
perforated baking pan and steam as indicated.
Peel and nely 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 ve-
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 our
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