Bulgur and Squash Kefteh

• 1 pound winter squash, peeled and cut in chunks
• 3 tablespoons extra virgin olive oil
• Salt to taste
• 1/2 cup fine or medium (#1 or #2) bulgur
• 1/2 medium onion, finely minced
• 1 teaspoon cumin seeds, lightly toasted and ground
• 1/4 cup finely chopped flat-leaf parsley
• 2 tablespoons finely chopped fresh mint
• Small romaine lettuce leaves for garnish

1. Place the bulgur in a bowl, mix with 1/4 teaspoon salt and cover with hot water.
2. Let sit for 20 to 30 minutes until the bulgur is tender and has absorbed all the liquid.
3. Meanwhile, steam the squash above 1 to 2 inches of boiling water for 15 to 20 minutes until thoroughly tender.
4. Remove from the heat, allow to drain for five to 10 minutes and then mash with a fork or a pestle.
5. Heat 2 tablespoons of the olive oil over medium-low heat, and add the onion.
6. Cook gently for 10 to 15 minutes until golden and very tender.
7. Stir often.
8. Add the ground cumin and a pinch of salt, and stir together for about 30 seconds.
9. Stir into the bulgur.
10. Add the pureed squash and stir together, then transfer to a bowl.
11. Knead the mixture in the bowl with the back of a spoon or with a pestle for a few minutes.
12. Stir in the remaining tablespoon of olive oil, the parsley and the mint.
13. Taste and adjust salt, and add freshly ground pepper.
14. Spoon into a lightly oiled baking dish.
15. Serve at room temperature, or heat through in a 325-degree oven until warm.

winter, extra virgin olive oil, salt, onion, cumin seeds, flatleaf parsley, fresh mint, romaine lettuce

Taken from cooking.nytimes.com/recipes/1013034 (may not work)