Name: Mujadara-style pilaf with harissa-roasted squash
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 850g kabocha or delica squash cut into 5-6cm pieces (no need to peel); 3 tbsp harissa (we used one with pomegranate and preserved lemon); 7 tbsp olive oil; 4 onions sliced; 2 tsp cumin seeds; 1 tbsp garlic & ginger purée; 250g basmati rice rinsed; 600ml vegetable or chicken stock; 400g can green lentils drained; 10g flat-leaf parsley roughly chopped, plus extra to serve; 30g walnuts toasted; pomegranate molasses to serve

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Mujadara-style pilaf with harissa-roasted squash

Mujadara-style pilaf with harissa-roasted squash

Helena Busiakiewicz

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 1 hr

plus standing

A star rating of 5 out of 5.4 ratingsRate

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Serve this Middle Eastern-inspired pilaf with harissa-roasted squash, pomegranate molasses and walnuts in a big platter to share with friends and family

Healthy

High-fibre

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

850g kabocha or delica squash

cut into 5-6cm pieces (no need to peel)
3 tbsp harissa

(we used one with pomegranate and preserved lemon)
7 tbsp olive oil
4 onions

sliced
2 tsp cumin seeds
1 tbsp garlic & ginger purée
250g basmati rice

rinsed
600ml vegetable or chicken stock
400g can green lentils

drained
10g flat-leaf parsley

roughly chopped, plus extra to serve
30g walnuts

toasted
pomegranate molasses

to serve

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Nutrition: Per serving (6)

kcal451
fat18g
saturates3g
carbs56g
sugars9g
fibre7g
protein13g
salt0.93g

Method

step 1

Heat the oven to 200C/180C/gas 6. Put the squash in a large bowl with the harissa, 2 tbsp of the olive oil and some seasoning, tossing well to coat. Arrange in a single layer on a large roasting tray lined with baking parchment and roast for 45 mins until soft and sizzling.
step 2

Heat the remaining oil in a large flameproof casserole dish over a medium heat and cook the onions with a large pinch of salt for 20-25 mins until deeply golden and caramelised. Remove a few spoonfuls of the onions to a bowl and set aside, then stir the cumin seeds and garlic & ginger purée into the remaining onions in the dish. Add the rice, stir to combine, then pour in the stock. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for 20 mins over a low heat. Turn the heat off and leave to stand for 15 mins.
step 3

Remove the lid, then stir in the lentils and most of the parsley to warm through. Spread the pilaf over a serving platter, then top with the squash, reserved onions, walnuts, some parsley and a drizzle of pomegranate molasses.

Recipe from Good Food magazine, October 2026

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A star rating of 5 out of 5.4 ratings

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