Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Peel and seed 1½ pounds winter squash, then cut the flesh into ¾-inch cubes; you should have about 1 pound of prepared squash.

2. 2.

   In a bowl, gently combine the turkey seasoning mixture:

   • 1 pound ground turkey
   • 2 teaspoons Diamond Crystal kosher salt
   • 1 teaspoon ground cumin
   • ½ teaspoon paprika
   • ¼ teaspoon ground black pepper

   Set aside while you prepare the squash for roasting.

3. 3.

   Toss the cubed squash on a rimmed baking sheet with 1 tablespoon olive oil and 1½ teaspoons Diamond Crystal kosher salt. Spread in a single layer and roast for 25–30 minutes, turning once, until tender with browned edges.

4. 4.

   Meanwhile, combine ½ cup dry medium-grind whole-grain bulgur, 1 cup water, and ¼ teaspoon Diamond Crystal kosher salt in a small saucepan. Bring to a simmer, cover, and cook over low heat for 10–12 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

5. 5.

   While the bulgur cooks, make the lemon yogurt. Combine the following in a small bowl:

   • ⅓ cup plain Greek yogurt
   • 1 teaspoon finely grated lemon zest
   • 2 tablespoons lemon juice
   • 1 garlic clove, finely grated
   • 2 tablespoons chopped Italian parsley

   Stir until smooth and set aside.

6. 6.

   Mince 2 garlic cloves. Heat ½ tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned turkey and press it into an even layer. Cook undisturbed for 3 minutes, then break into bite-size crumbles and cook for 4–6 minutes more. Stir in the minced garlic during the final minute and cook until the turkey reaches 165°F.

7. 7.

   Divide the bulgur between two bowls. Arrange the roasted squash and browned turkey on top in separate sections, then spoon the lemon yogurt over each bowl and serve.

Want more detail? See the temperature guide.