Bulgur, Red Lentil & Butternut Squash Skillet Recipe

Why You’ll Love This Recipe

The beauty of this dish lies in the combination of textures and flavors: the nutty chewiness of bulgur pairs beautifully with the creamy lentils and caramelized butternut squash. The fragrant spices—cumin, coriander, smoked paprika, and turmeric—bring a warm depth that makes every bite incredibly satisfying. It’s a versatile dish that can be made ahead of time, serves a crowd, and is completely plant-based and vegan-friendly. The optional garnishes add a delightful finishing touch that elevates the dish further.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Skillet:

• 2 tablespoons olive oil

• 1 large yellow onion, finely chopped

• 4 cloves garlic, minced

• 1 medium butternut squash (about 2.5 lbs), peeled, seeded, and diced into ½-inch cubes

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• ½ teaspoon smoked paprika

• ½ teaspoon ground turmeric

• ¼ teaspoon black pepper, freshly ground

• A pinch of red pepper flakes (optional, for a little heat)

• 1 cup coarse bulgur wheat, rinsed

• 1 cup red lentils, rinsed

• 4 cups low-sodium vegetable broth, plus more if needed

• 1 teaspoon salt, or to taste

For Garnish and Serving:

• ½ cup fresh parsley or cilantro, roughly chopped

• Juice of ½ lemon

• Crumbled feta cheese or a vegan alternative (optional)

• Toasted pumpkin seeds or walnuts (optional)

• A dollop of plain yogurt or a drizzle of tahini sauce (optional)

Directions

Sauté the Aromatics:
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion with a pinch of salt. Sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Sear the Squash and Bloom the Spices:
Add the diced butternut squash to the skillet and increase the heat slightly to medium-high. Sauté for 6-8 minutes, stirring occasionally, allowing the squash to get a golden color and some caramelization. Once done, push the squash to one side of the pan. Add cumin, coriander, smoked paprika, turmeric, black pepper, and red pepper flakes (if using) to the empty side. Toast the spices in the hot oil for about 30 seconds until fragrant, then stir to combine the squash and onions with the spice mixture.

Combine the Grains and Lentils:
Add the rinsed bulgur and red lentils to the skillet. Stir well for about one minute to toast them slightly, allowing them to absorb the flavors of the spices and aromatics.

Simmer to Perfection:
Pour in the vegetable broth and add salt. Stir everything together, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil.

Cover and Cook:
Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 20-25 minutes. The bulgur and lentils will absorb the liquid and cook through. Avoid lifting the lid often to preserve steam and ensure proper cooking.

Check for Doneness:
After 20 minutes, lift the lid. The liquid should be mostly absorbed, and the lentils should be creamy, the bulgur tender with a slight chew, and the squash easily pierced with a fork. If the mixture looks too dry, add an additional ½ cup of vegetable broth or water and simmer for a few more minutes.

Rest and Finish:
Remove the skillet from the heat and let it sit, covered, for 5-10 minutes. This resting step allows the flavors to meld and the grains to absorb any remaining steam.

Garnish and Serve:
Fluff the mixture with a fork, squeeze the juice of half a lemon over the top, and stir in the freshly chopped parsley or cilantro. Serve the skillet warm, topped with optional garnishes like crumbled feta, toasted seeds, yogurt, or tahini sauce.

Servings and timing

Servings: 4-6
Prep time: 15 minutes
Cook time: 25-30 minutes
Total time: 40-45 minutes

Variations

• Add greens: Stir in some spinach, kale, or Swiss chard toward the end of cooking for extra color and nutrition.

• Use different squash: If you can’t find butternut squash, try acorn squash or sweet potato for a similar texture and sweetness.

• Add more protein: Add chickpeas, tofu, or cooked chicken for a protein boost.

• Spice it up: Add more red pepper flakes or chopped fresh chili for a spicier kick.

• Use quinoa: Swap bulgur for quinoa for a gluten-free variation.

• Make it creamy: Stir in some coconut milk or cashew cream toward the end of cooking for a creamier texture.

• Nuts: Add toasted almonds or pine nuts for a crunchy topping.

• Add a drizzle: Drizzle with a little olive oil or tahini for extra richness.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Freezing: This dish freezes well. Let it cool completely, then transfer to a freezer-safe container for up to 3 months.
Reheating: Reheat in the microwave or on the stovetop with a splash of vegetable broth or water to loosen up the texture.

FAQs

Can I use a different type of squash?

Yes! You can use acorn squash or even sweet potatoes as a substitute for butternut squash.

Can I make this recipe ahead of time?

Yes, this dish is perfect for meal prep. You can make it ahead and store it in the fridge for a few days or freeze it for later.

Can I substitute the bulgur?

Yes, quinoa, couscous, or rice can be used instead of bulgur. If using quinoa, adjust the liquid to 1:2 (1 part quinoa, 2 parts broth).

Can I add meat to this recipe?

Yes, you can easily add cooked chicken, lamb, or beef to this dish for added protein.

Is this recipe vegan?

Yes, this recipe is completely vegan, but you can add crumbled feta or a non-dairy cheese if desired.

What can I serve this with?

This dish is great on its own or served with a side of greens, roasted vegetables, or a light salad.

Can I make this gluten-free?

Yes, simply swap the bulgur for quinoa or rice to make the dish gluten-free.

How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage.

Can I make this spicier?

Yes, you can add more red pepper flakes, fresh chili, or cayenne pepper to increase the heat.

How do I know when the lentils and bulgur are done?

The lentils should be tender and creamy, and the bulgur should have absorbed the liquid but still maintain a slight chew. The squash should be soft and easily pierced with a fork.

Conclusion

Bulgur, Red Lentil & Butternut Squash Skillet is a hearty, flavorful, and nutritious dish that’s sure to become a family favorite. With its balance of spices, tender vegetables, and wholesome grains, it’s a satisfying meal that’s perfect for any occasion. Easy to make and endlessly customizable, this recipe is both nourishing and delicious—ideal for weeknight dinners or meal prepping for the week ahead.