Butternut Tabbouleh
Full recipe at cookieandkate.com
Utensils needed:
- 1 small butternut squash (about 1 1/2 pounds), sliced into little 1/4-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 cup bulgur
- 1 cup water
- Pinch salt
- 1 cup chopped fresh parsley (about 1/2 bunch of parsley, chopped)
- 1/2 cup chopped fresh mint (1 small bunch of mint, chopped)
- 1 shallot, minced (about 1/3 cup minced)
- 1/4 cup dried cranberries
- 1 lemon, juiced
- 2 to 3 tablespoons olive oil
- Optional garnish: crumbled feta cheese