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Bulgur and Winter Squash Pilaf

4 to 6 Servings

45 minutes

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Bulgar pilafs are popular throughout the Middle East, and this version, featuring hearty winter squash, combines the nuttiness of bulgur with the earthy sweetness of butternut squash. The grain and squash cook in about the same amount of time, so the dish comes together quickly in a single pot. A squeeze of lemon juice contrasts nicely with the sweet squash and raisins. If you like, garnish the pilaf with a handful of chopped mint to lend color and freshness. Be sure to use coarse bulgur, rather than finely ground; the hearty texture of coarse bulgur holds up well when cooked for a pilaf.

4 to 6


45 minutes


  • 4

    tablespoons extra-virgin olive oil, divided

  • 1

    pound butternut squash, peeled, seeded and cut into ½- to ¾-inch chunks (about 3½ cups)


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Thomas C.
February 5, 2024
This was amazing! I ended up using pomegranate molasses instead of Mirin or Honey (just a personal preference) and next time I'd use only 1 tablespoon of oil to start with as they ended up a bit oilier than I care for, but the flavor was sooo good! Definity will be making this again.
Robin B.
January 18, 2024
Used Delicata Squash & Dried Apricots
This was delicious and easy to make. Going to the top of my list as a healthy side dish!