Bulgur and Butternut Squash Pilaf with Dried Cranberries

Pumpkins decorating porches and leaves turning red and orange announce that fall is here.  As the days grow shorter, I look for foods that are comforting and warm. This pilaf, easily put together in a short amount of time, is a welcome autumn addition to our table.  Studded with cubes of butternut squash and bright notes of dried cranberries, it can bring a cheery  note to a simple dinner.  The whole herbs and spices that go into the pilaf fill the kitchen with the smells of pumpkin pie and a winter roast, but with a brief cooking time, do not overpower the flavor of the dish.

A weekday pilaf

This recipe appeared in “The Weekday Cook” column written by Karen Kidd and Kristine Kaplan in the October 1986 issue of Bon Appétit.  The first time I made it, I used the half onion that Kidd and Kaplan called for to start the sauté, but found it overpowering.  Instead, in this version I decided to use diced shallots.  The shallots create a mild, buttery base for the pilaf and cook in about the same amount of time that the squash cubes require. 

I used chicken broth as the liquid for my pilaf, but vegetable broth would work equally well here.

Adding more color and flavor

Kidd and Kaplan also suggested serving the pilaf with preserved lingonberries, a type of Scandinavian jam that blends well with savory foods.  I turned to my pantry’s supply of dried cranberries instead.  I added the cranberries during the last 5 minutes of cooking, so they could absorb some of the liquid but wouldn’t turn to mush.

This whole grain pilaf can be a main attraction at an autumn gathering or a side dish for roasted meats.  While this recipe makes enough for two generous servings, it can easily be doubled or tripled.  Happy fall!

Bulgur and Butternut Squash Pilaf with Dried Cranberries

Sunnyside Cook

Dawn Dobie

Whole grain pilaf with fall colors and flavorings

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 2

Ingredients

  

• 1 tablespoon butter
• 1 1/2 teaspoons olive oil
• 2-3 shallots finely minced (about 1/2 to 3/4 cup)
• 1 cup of 3/8-inch cubes of peeled butternut squash or any winter squash
• 1/2 cup bulgur wheat
• 2 whole cloves
• 1 2-inch fresh rosemary sprig
• 1 2-inch cinnamon stick
• 1 bay leaf
• 1 cup low-sodium chicken or vegetable broth
• salt and freshly ground pepper
• 1/4 cup dried cranberries

Instructions

 

• Heat the butter and olive oil in a medium saucepan over medium heat. Add the shallots and squash to the pan. Sprinkle with 1/4 teaspoon of salt and cook for 5 minutes, until the shallots become translucent, stirring often.
• Add cloves, rosemary, cinnamon, bay leaf, and bulgur to the pan and stir to coat the bulgur well. Cook this mixture for 3 minutes, stirring frequently, allowing the bulgur to toast a bit.
• Add the broth, another 1/4 teaspoon of salt and ground black pepper to taste. Bring to a boil. Cover the pan, reduce the heat to simmer, and allow to cook for 15 minutes.
• Add the dried cranberries to the pan and stir to combine. Cover the pan and cook an additional 5 minutes.
• Using a fork, fluff the pilaf and serve hot.

Notes

This recipe can be doubled or tripled.

Adapted from Karen Kidd and Kristin Kaplan in Bon Appétit (October 1986)