A Rice and Squash Bombe may sound elaborate, but this stunning dish is all about turning simple ingredients into a dramatic, flavor-packed centerpiece. This recipe layers fragrant basmati rice, caramelized squash, warm spices, and buttery saffron into a dome wrapped in crisped pita—an impressive showstopper that’s far easier than it looks. Whether you’re hosting or craving something special for dinner, this Rice and Squash Bombe delivers elegance, comfort, and irresistible aromas from the very first slice.

Table of Contents

Why You’ll Love This Recipe

A Showstopper with Minimal Effort – Despite its dramatic presentation, the steps are straightforward and achievable for any home cook.
Deep, Warming Flavors – Sweet squash, cumin, saffron, and golden shallots come together in a beautifully balanced blend.
Textural Perfection – Soft rice, tender squash, crunchy nuts, and crisp pita create layers worth celebrating.
Perfect for Entertaining – This dish slices cleanly and serves beautifully, making it ideal for gatherings or holiday tables.
Unique Yet Comforting – It stands out from traditional rice dishes with its bombe shape and aromatic profile, while still offering cozy, familiar satisfaction.

Ingredients Needed

For the Squash Filling

4 pounds honey nut squash, peeled, or kabocha squash, unpeeled
– deseeded and cut into ½-inch cubes
3 tablespoons olive oil
Kosher salt, preferably Diamond Crystal
8 medium shallots, peeled and diced
¼ cup dried currants, dried cranberries, or raisins
¼ cup pine nuts or thinly sliced almonds
2 tablespoons ground cumin
2 tablespoons fresh thyme leaves, picked
Large pinch crushed red pepper flakes

For the Rice Layer

2 cups white basmati rice, rinsed until the water runs mostly clear
¾ cup unsalted butter (12 tablespoons), softened
2 pinches saffron threads

For the Exterior

4 white pita breads (6–8 inches), split to create thin rounds

How to Make Rice and Squash Bombe

Step 1: Prep the Squash

Heat the oven to 425°F (220°C). Toss the squash cubes with olive oil and a generous pinch of kosher salt. Spread evenly on a baking sheet and roast for 25–30 minutes, or until the edges are caramelized. This step develops sweetness and depth.

Step 2: Build the Aromatic Base

In a large skillet, warm a spoonful of butter or a splash of oil. Add the diced shallots and cook over medium heat for 6–8 minutes, until soft and lightly golden—this forms the flavor backbone of the filling.
Stir in the cumin, thyme, and crushed red pepper; cook 1–2 minutes until fragrant.

Step 3: Add the Mix-Ins

Add the dried currants (or cranberries/raisins) and pine nuts. Toast everything together for a minute, allowing the nuts to warm and the fruit to plump slightly.
Fold in the roasted squash and gently mix. Set aside.

Step 4: Cook the Saffron Rice

Place the rinsed basmati rice in a pot with the required amount of water. Grind the saffron between your fingers and stir it in. Cook the rice until fluffy but not mushy—slightly firm grains hold up better in the bombe.
Once done, fold in the softened butter for richness and sheen.

Step 5: Line the Bowl

Use a medium mixing bowl (preferably heatproof). Line it with the split pita rounds, rough side facing inward. Slightly overlap the pieces so there are no gaps—this creates the signature bombe shell.

Step 6: Layer the Filling

Spoon a thick layer of saffron rice into the bottom. Press gently to compact.
Add a generous layer of the squash mixture, then more rice. Continue layering until the bowl is full, finishing with rice on top. Press down to eliminate air pockets.

Step 7: Seal and Bake

Fold excess pita over the surface to seal. Flip the bowl onto a parchment-lined baking sheet.
Bake at 400°F (205°C) for 15–20 minutes, or until the pita is crisp and golden.

Step 8: Serve the Bombe

Let the bombe rest for 5 minutes before slicing. This helps it hold its shape beautifully.

Serving and Storage Tips

Serving: Present the bombe whole at the table for dramatic effect. Slice into wedges like a cake. A drizzle of yogurt sauce, tahini dressing, or a squeeze of lemon is a lovely finishing touch.
Fridge Storage: Store leftovers in an airtight container for up to 4 days.
Reheating: Warm slices in the oven at 300°F (150°C) until heated through to keep the pita crisp.
Freezing: The bombe freezes well (wrapped tightly) for up to 2 months. Reheat in the oven straight from frozen.

Helpful Notes

Rice Texture Is Key: Slightly al dente rice prevents the bombe from collapsing when sliced.
Customize the Nuts: Walnuts or pistachios work beautifully too.
Swap the Squash: Butternut squash or sweet potato makes an excellent substitute.
Make It Spicier: Add more red pepper flakes or a pinch of cayenne.
Make Ahead: Assemble the bombe up to 24 hours ahead and bake just before serving.

Rice and Squash Bombe

This aromatic Rice and Squash Bombe layers caramelized squash, saffron basmati rice, warm spices, and crisp pita into an elegant dome that slices beautifully—a dramatic yet surprisingly simple centerpiece for any gathering.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 55

Total Time 1 35

Servings: 8 servings

Course: Main Course, Vegetarian

Cuisine: Mediterranean, Middle Eastern

Ingredients Method Notes

Ingredients

For the Squash Filling

4 lb honey nut squash or kabocha squash cut into 1/2-inch cubes
3 tbsp olive oil
kosher salt to taste
8 medium shallots peeled and diced
1/4 cup dried currants, dried cranberries, or raisins
1/4 cup pine nuts or sliced almonds
2 tbsp ground cumin
2 tbsp fresh thyme leaves
1 pinch crushed red pepper flakes

For the Rice Layer

2 cups white basmati rice, rinsed
3/4 cup unsalted butter, softened 12 tablespoons
2 pinches saffron threads

For the Exterior

4 white pita breads split to create thin rounds

Method

Step 1: Prep the Squash: Heat oven to 425°F (220°C). Toss squash cubes with olive oil and salt. Spread on a baking sheet and roast 25–30 minutes until caramelized.
Step 2: Build the Aromatic Base: In a skillet, warm butter or oil and cook shallots 6–8 minutes until golden. Add cumin, thyme, and red pepper; cook 1–2 minutes until fragrant.
Step 3: Add the Mix-Ins: Add dried fruit and nuts, toasting briefly. Fold in roasted squash and mix gently. Set aside.
Step 4: Cook the Saffron Rice: Simmer rinsed basmati rice with water and saffron until fluffy but firm. Fold in softened butter for richness.
Step 5: Line the Bowl: Line a medium heatproof bowl with split pita rounds, overlapping to avoid gaps.
Step 6: Layer the Filling: Add a thick layer of saffron rice and press down. Add a generous layer of squash filling, then more rice. Continue layering, ending with rice. Press to remove air pockets.
Step 7: Seal and Bake: Fold pita over the top, invert onto a parchment-lined baking sheet, and bake at 400°F (205°C) for 15–20 minutes until crisp and golden.
Step 8: Serve the Bombe: Rest 5 minutes before slicing. Serve with yogurt sauce, tahini, or lemon.

Notes

Use slightly undercooked rice to keep the bombe structurally sound. Customize flavors by swapping nuts or using different squash varieties. Assemble up to 24 hours in advance and bake before serving.

Conclusion

This Rice and Squash Bombe is more than a recipe—it’s an experience. With its vibrant colors, warming spices, and delightful textures, it transforms a handful of simple ingredients into something unforgettable. Whether you’re impressing guests or treating yourself to an elevated dinner, this dish brings elegance, comfort, and incredible flavor to your table.
If you try this recipe, please leave a comment and a star rating—your feedback truly helps!
And don’t forget to share it on Pinterest or Facebook.
What fun variation will you try first? Let me know below!

Frequently Asked Questions (FAQ)

Can I use another type of squash?

Absolutely. Butternut squash, acorn squash, or sweet potato all work with similar roasting times.

How do I make this gluten-free?

Simply replace the pita shell with gluten-free flatbread or omit the exterior and bake the mixture in a casserole dish.

Is this recipe freezer-friendly?

Yes. Freeze the fully assembled (but unbaked) bombe or freeze leftovers for up to 2 months.

My rice turned mushy—what went wrong?

Too much water or overcooking. Use slightly less water than usual and stop cooking when the grains are just tender.

Can I assemble it ahead of time?

Yes! Assemble the bombe, cover it tightly, and refrigerate for up to 24 hours before baking.