Butternut Squash Stew with Bulgur

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! 🙂

Here's what I did..

Ingredients

• 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 teaspoon nutmeg (note: I would have used a little more but I was trying to make it husband friendly 😉
• 1 teaspoon ground sage
• ½ teaspoon of kosher salt
• ¼ teaspoon 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)
• ¾ cup of uncooked bulgur (120g)

Instructions

Add the butternut, 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.

Add the 5 cups of water or broth.

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

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 ½ hour.

After at least ½ hour uncover and stir. You are ready to eat!

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!

📖 Recipe

Butternut Squash Stew with Bulgur

Butternut squash stew with bulgur is a healthy and delicious dinner option, packed with earthy flavors and warm spices. Follow this simple recipe for a satisfying meal.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Soup

Cuisine American

Servings 9 cups

Calories 195 kcal

Ingredients

  

1x2x3x

• 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 teaspoon nutmeg (note: I would have used a little more but I was trying to make it husband friendly 😉
• 1 teaspoon ground sage
• ½ teaspoon of kosher salt
• ¼ teaspoon 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
• ¾ cup of uncooked bulgur 120g

Instructions

 

• 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.
  1 medium Butternut squash cut unto small cubes, About 5-6 large carrots cut in larger chunks, 2 lbs of boneless chicken breast cut into large chunks, 1 teaspoon nutmeg (note: I would have used a little more but I was trying to make it husband friendly 😉, 1 teaspoon ground sage, ½ teaspoon of kosher salt, ¼ teaspoon cloves (note: I would have used a pinch more but I was trying to make it husband friendly 😉
• Add the 5 cups of water or broth.
  5 cups of water
• I cooked on high for 4 hours but I'm sure 8 on low would work too.
• 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.
  ¾ cup of uncooked bulgur
• Cover and let sit for ½ hour.
• After at least ½ hour uncover and stir. You are ready to eat!

Nutrition

Calories: 195kcalCarbohydrates: 19gProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 65mgSodium: 273mgPotassium: 724mgFiber: 4gSugar: 3gVitamin A: 11506IUVitamin C: 15mgCalcium: 48mgIron: 1mg

Keyword Bulgur, Butternut, Squash, Stew

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