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I used pumpkin for this recipe, and I don't think it's my favorite type of winter squash. Maybe I would have liked it more if I'd used butternut or acorn... this was a good recipe, but a little bland. It needs some more spices, or maybe a little salt. Overall good though. Thanks.
Excellent! Healthful, tasty and just a little sweet. You could probably add some honey if you wanted. I made this with butternut squash and vegetable broth. I'm starting to eat more bulgur myself. Thanks as always Toni!
This unique dish has become an instant favorite! It's delicious, easy, AND healthy which is often a difficult combination to find.
Enjoyable recipe that soon disappeared. I used the vegetable broth option which helped spark up what was a bit of a bland butternut pumpkin. The almost 5 year old was happy to eat it although the almost 2 year old was a bit fussy.
loved it!!! didn't have any cinnamon sticks so i just used regular cinnamon, added raisins as suggested by rita. i used a hokkaido squash. once cubed there was enough to double the recipe, now i have a few servings frozen! i think a few nuts or pumpkins seeds would be yummy next time too! this is the first time i've had bulgar, lovely recipe, thank you!!!
The sweetness of the pumpkin was a wonderful contrast to the 'nutty' flavoured bulgar. Loved the cinnamon, which gives an extra depth to this dish.
Very good and hearty! I cut the oil even father down. Using 2 tablespoons. I did add more water about 1 cup when cooked mid way. Added some dried parsley and black pepper! If you omit the onions add some raisins it would be great for breakfast!