Spiced Butternut Squash and Crispy Pine Nut Bulgur

Name: Spiced Butternut Squash and Crispy Pine Nut Bulgur
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 medium (about 2 lb) (900 g) butternut squash, peeled, seeded, and cut into ¾-inch cubes; 3 tablespoons (45 ml) extra-virgin olive oil, divided; 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 1 teaspoon (2 g) ground cumin; ½ teaspoon (1 g) ground cinnamon; ½ teaspoon (1 g) ground coriander; 1½ cups (240 g) bulgur (medium-grain); 2½ cups (590 ml) vegetable broth or water; ¾ cup (110 g) pine nuts; ⅓ cup (15 g) fresh flat-leaf parsley, chopped (optional)

From the MyKitchenBank Kitchen

Nutty bulgur studded with caramelized roasted butternut squash and golden-brown pine nuts, seasoned with warm spices (cinnamon, cumin, and coriander) for a fragrant, texture-rich side dish. The roasted squash brings sweetness and depth while crispy pine nuts add crunch and richness.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 servings (about 1 cup per serving)

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Steps

Before you start

Preheat oven to 425°F (220°C)
Cut and prepare the butternut squash while the oven heats
Have all spices measured and ready before toasting the bulgur

1
Roast the squashOven 425°F / 220°C
- On a large rimmed baking sheet, toss the cubed butternut squash with 1½ tablespoons (22 ml) of olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
- Spread in a single layer and roast at 425°F (220°C) for 25–30 minutes, stirring halfway through, until the squash is tender and caramelized at the edges.
- The cubes should be soft enough to break with gentle pressure but still hold their shape.
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Ready when: Squash is fork-tender with golden-brown caramelized edges
Tip: Don't overcrowd the pan; a single layer ensures even roasting and browning.
2
Toast the bulgur
- While the squash roasts, heat the remaining 1½ tablespoons (22 ml) of olive oil in a medium saucepan over medium heat.
- Add the bulgur and toast, stirring frequently, for 3–4 minutes, until it is fragrant and turns a slightly darker shade of tan.
- Be careful not to burn it.
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Ready when: Bulgur is fragrant and lightly golden, darker in color
Tip: Toasting the bulgur deepens its nutty flavor and prevents the grains from becoming mushy.
3
Bloom the spices
- Add the ground cumin, cinnamon, and coriander to the toasted bulgur and stir continuously for 30 seconds until the spices are evenly coated and very fragrant.
- This blooming step releases the oils and intensifies their flavor.
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Ready when: Spices are fragrant and evenly distributed
Tip: Keep the heat at medium to avoid burning the spices; they should smell warm and inviting, not acrid.
4
Add broth and bring to boil
- Pour the vegetable broth into the saucepan with the bulgur and spices.
- Add the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Bring to a boil over medium-high heat, stirring once, then reduce the heat to low.
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Ready when: Liquid is boiling vigorously
5
Simmer the bulgur
- Cover the saucepan with a lid and simmer over low heat for 12–15 minutes until the bulgur is tender and has absorbed most of the liquid.
- There should be just a tiny bit of liquid remaining at the bottom.
- Do not stir during cooking, as this keeps the grains separate.
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Ready when: Grains are tender, liquid is mostly absorbed, barely any liquid remains
Tip: Resist the urge to lift the lid repeatedly; steam is essential for cooking the grains evenly.
6
Toast the pine nuts
- While the bulgur simmers, heat a small skillet or toast pan over medium heat.
- Add the pine nuts and toast, stirring and shaking the pan frequently, for 4–5 minutes until they turn golden brown and become fragrant.
- Transfer to a plate to cool and stop the cooking process.
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Ready when: Pine nuts are golden brown and fragrant
Tip: Pine nuts burn quickly, so watch them closely and remove them from heat as soon as they're golden—they'll continue to darken slightly as they cool.
7
Rest and fluff
- Remove the saucepan from heat and let the bulgur sit, covered, for 5 minutes.
- Then uncover and fluff gently with a fork, breaking up any clumps.
- This resting period allows the grains to firm up and become fluffy rather than mushy.
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Ready when: Grains are light and separate
8
Combine and serve
- Transfer the fluffed bulgur to a serving bowl.
- Fold in the roasted butternut squash cubes and the toasted pine nuts, mixing gently to distribute them evenly.
- Taste and adjust the salt and pepper as needed.
- If using parsley, sprinkle it over the top just before serving for a fresh finish.
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Ready when: All components are evenly distributed
Tip: Fold gently so the roasted squash pieces stay intact rather than breaking apart.

Good to know

Tips

For extra richness, drizzle a little extra virgin olive oil over the finished dish just before serving.
If your pine nuts taste bitter or slightly rancid, they are too old. Always store them in the freezer and smell them before toasting.
This dish pairs beautifully with roasted chicken, grilled fish, or a simple green salad with lemon vinaigrette.
To make this vegan-friendly, it already is! Just verify your vegetable broth is certified vegan if that matters to your guests.

Make ahead

The roasted squash and toasted pine nuts can be prepared up to 2 days ahead and stored separately in airtight containers in the refrigerator. Toast the bulgur and prepare the dish fresh on the day you plan to serve it, as cooked bulgur is best enjoyed within a few hours of cooking.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat with a splash of water or broth, or serve at room temperature. This dish does not freeze well due to the texture changes in the bulgur and squash.

Substitutions

pine nuts → toasted chopped almonds or walnuts. Use the same quantity. Almonds and walnuts won't have the same delicate flavor but offer a similar textural crunch.
bulgur (medium-grain) → farro or wheat berries. Use the same weight. These grains take slightly longer to cook (about 20 minutes); adjust the broth amount to 2¾ cups and cooking time accordingly.
butternut squash → sweet potato or delicata squash. Cut into the same size cubes. Both will caramelize beautifully and offer similar sweetness, though sweet potato cooks slightly faster (watch at 20 minutes).
vegetable broth or water → chicken broth or water. Use the same amount. Chicken broth adds depth; plain water works but is less flavorful.