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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.

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brokenburner January 29, 2008

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!

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Kumquat the Cat's friend January 24, 2007

This unique dish has become an instant favorite! It's delicious, easy, AND healthy which is often a difficult combination to find.

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LoveToEat November 05, 2006

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.

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Missy Wombat January 17, 2006

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!!!

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dolphyn722 November 23, 2005

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.

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Mrs B October 29, 2005

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!

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Rita~ October 26, 2005
Bulgur Risotto With Pumpkin