1 1/2 tbsp. butter
1/2 med. onion, chopped
1 c. peeled and cubed butternut squash
1/2 c. bulghur wheat
2 whole cloves
2 inch rosemary sprig
2 inch cinnamon stick
1 bay leaf
1 c. chicken broth
Salt and pepper to taste

Melt butter over medium heat. Add onion and squash. Cook until onion is soft. Add wheat, cloves, rosemary, cinnamon and bay leaf. Stir until bulghur is brown. Stir in chicken broth. Cover and bring to a boil. Reduce heat and cook 15 minutes. Serves 2.