• 2-1/2 cup Squash Butternut Fresh, Peeled & Cubed
  • 2-1/2 tsp. Garlic Chopped in Water
  • 1-1/2 tsp. Oil Olive Canola 75/25
  • 2-1/2 cup Water
  • 1/2 tsp. Oil Olive Canola 75/25
  • 1-1/4 cup Grain Specialty Bulgur (Remote)
  • 6-2/3 tbsp. Wine Cooking Sauterne
  • 2-1/2 tsp. Parsley Cleaned/Trimmed Fresh Herb, Chopped
  • 1/2 tsp. Spice Sage Rubbed
  • 1-1/4 lb. Flank Steak
  • 6 tbsp. Lite Italian Dressing/Marinade
  • 5 tbsp. Cheese Parmesan Shredded


  1. Combine squash and garlic in a shallow roating pan.  Drizzle with oil, tossing gently to coat.  
  2. Bake at 400F for 20 minutes or until squash is tender, stirring once.  Let cool for 10 minutes.
  3. Bring water to a simmer, (do not boil), keep warm over low heat.
  4. Heat oil in a flat bottomed sauce pot over medium heat, add bulgur; cook 2 minutes, stirring constantly.  
  5. Add cooking wine; cook 2 minutes, or until liquid is nearly absorbed, stirring constantly.  
  6. Add warm water, 1 cup at a time, stirring frequently until each portion of water is absorbed before adding next (about 30-40 minutes total).  
  7. Stir in squash; cook 3-5 minutes or until thoroughly heated.
  8. Remove from heat; stir in parsley and sage.
  9. Marinate flank steak in lite Italian dressing for 2 hours.
  10. Pre-heat oven to 250F, place meat in a roasting pan and roast for 30-40 minutes, or until desired doneness is achieved.
  11. Slice meat into 1 oz. thin slices; place over risotto. 
  12. Sprinkle each serving with 1 tablespoon of cheese.