- 2 Tbsp olive oil
- 1 large onion, diced
- Salt and freshly ground pepper
- 1 cup bulgur wheat
- 3 cups low sodium chicken broth, divided
- 1/2 lb radicchio
- 1/3 cup red wine
- 2 Tbsp fresh lemon juice
- 1 1/2 lb spiralized butternut squash
- 1/2 cup grated parmesan, divided
- 3 Tbsp crushed toasted hazelnuts
In a large frying pan over medium heat, add oil and onions and season with salt and pepper. Cook until translucent, 5-8 minutes.
In a small saucepan over medium-high heat, add bulgur with 1 1/2 cups broth and a large pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook until bulgur is tender, about 15 minutes. Remove bulgur from heat and let it sit for 15 minutes.
quarter radicchio through the core, then trim out tough white
core. Cut radicchio leaves into 1/2” pieces. Add radicchio leaves to onions and season with salt. Cook, stirring until wilted and darker in color. Add red wine, lemon juice, and remaining 1 1/2 cups broth. Bring to a simmer, cover, and cook until leaves are soft, about 8 minutes.
Remove from heat. Add spiralized squash and 1/4 cup parmesan to the radicchio, gently toss and season with salt and pepper. Serve radicchio ragout over bulgur. Top with remaining 1/4 cup parmesan and hazelnuts.