Adventures in Healthier Eating with 2 Kids and a Picky Husband

Butternut Squash Stew with Bulgur

Posted by 7 years ago 8 Comments

This idea is inspired by an old favorite of mine, Butternut Carrot Chicken Soup/Stew, which I haven’t made in ages. Mostly because butternut squash has been out of season until now.

I decided yesterday felt like a crock pot day. I just didn’t want to worry about dinner and I had defrosted chicken from a recent grocery store trip, carrots and a butternut from the farm. It was perfect! Why not just throw everything in!

Which is exactly what I did and once the husband caught wind of my plan his exact quote was, “I thought you were going to make something normal.”

LMAO He’s been worried since my failed turkey loaf. Plus Butternut squash is NOT normal, in his opinion, but he’s a good sport so he ate some for dinner even though he wasn’t a fan. However! The little guy, immediately said,

“I don’t like that.”

To which I responded, “How do you know? You haven’t tried it.”

His response, “I didn’t say, ‘I don’t like’ I said, ‘I don’t WANT.”

Little bugger.

Regardless.. he had TWO BOWLS! He didn’t eat as much of the bulgur but downed the chicken and carrots. Total win in my book.

Me? I LOVED it! I’m eating the leftovers for lunch and it’s even better the next day. What’s not to like? It’s a bowl full of warm, veggie goodness on a miserable rainy day. Total comfort food made from all healthy awesome ingredients. A Win-Win for me! :) Butternut Squash Stew with Bulgur

Here’s what I did..

  • 1 medium Butternut squash cut unto small cubes (about 3.5 cups – 500g)
  • About 5-6 large carrots cut in larger chunks (about 300g)
  • 2 lbs of boneless chicken breast cut into large chunks (fat removed)
  • 1 tsp nutmeg (note: I would have used a little more but I was trying to make it husband friendly ;)
  • 1 tsp ground sage
  • 1/2 tsp of kosher salt
  • 1/4 tsp cloves (note: I would have used a pinch more but I was trying to make it husband friendly ;)
  • 5 cups of water (can use broth/stock instead and skip salt – I just didn’t have any)
  • 3/4 cup of uncooked bulgur (120g)

Add the butternet, carrots, chicken and spices to the crockpot. You want the carrots on the larger end and the butternut on the smaller end. This way the carrots hold together but the squash breaks down.

Butternut Squash Stew with Bulgur - step 1

Add the 5 cups of water or broth.

Butternut Squash Stew with Bulgur - step 2

I cooked on high for 4 hours but I’m sure 8 on low would work too.

Butternut Squash Stew with Bulgur - step 3

After 4 hours I shut the pot of and added the dry bulgur. Honest here.. this was not in my original plan BUT the stew was too watery for my taste.

Cover and let sit for 1/2 hour.

Butternut Squash Stew with Bulgur - step 4

After at least 1/2 hour uncover and stir. You are ready to eat!

Butternut Squash Stew with Bulgur - step 5

I got 9 cups out of the crockpot (I’m getting better at measuring. ;) but I got 5 servings out of it. We had 3 last night for dinner, I’m eating one now and I have another fridge. So I’ll give the nutritional info per cup and let you decide. I think that’s how I’m suppose to do it, right? Even at 2 cups which is a nice size serving (what I’m having now) it’s only 6 points. That’s a lot of food for 6 points!

Approx Nutritional Information per serving
Servings Amt per Serving
9 1 cup
Calories Fat Fiber WWPs
140 1g 5g 2
Sugar Sat Fat Carbs Protein
3g 0 20g 14g

See other recipes using: bulgur, butternut squash, carrots, chicken

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There are 8 comments so far. Join in on the conversation.


    September 30, 2010

    I think it looks yummy. I'll have to make this for my hubby. He loves squash.


    September 30, 2010

    It really irks me when they (they being our family members) ask for "normal" food. I kinda just want to slap 'em silly and say this is normal food - whereas the stuff you prefer is processed junk. No offense to your eaters, just sayin'.


    September 30, 2010

    oh! I agree! BUT.. I've learned to laugh at it rather than get angry. It's my defense mechanism. Plus he makes it more of a challenge and reminds me that there are still a LOT of people who don't even think of things like butternut when it comes to dinner. I'm trying to inspire them!


    September 30, 2010

    sounds tasty Ill have to try that out with cous cous or quinoa, bc thats what I have in my pantry haha! I would be down with adding some sweet potato to that too...


    October 1, 2010

    Wow... you are so creative! This looks so satisfying for a fall meal. Well done.


    October 9, 2010

    I just stumbled upon your blog, but I love your recipes. :) I wish I had a slow cooker, though.. your recipes are pushing me in that direction. :)


    October 9, 2010

    Glad you found me Janet! - You can totally make a non-slow cooker version of this.... Just add the bulgur if you want to soak up the liquid. :)

    Debbie Ramaekers

    November 19, 2010

    Just made this last night. Cooked on top of stove on low for a couple of hours, added the bulgur 30 minutes before it was done, after carrots cooked. Yum Yum my husband loved it. My 17 month old grandson loved it. I love your recipes, and the weight watcher points!