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Butternut Tabbouleh
from Cookie + Kate

Name: Butternut Tabbouleh
Prep time: 10M
Cook time: 20M
Total time: 30M
Ingredients: 1 small butternut squash (about 1½ pounds), sliced into little ¼-inch cubes; 2 tablespoons olive oil; 1 teaspoon salt; ½ cup bulgur; 1 cup water; Pinch salt; 1 cup chopped fresh parsley (about ½ bunch of parsley, chopped); ½ cup chopped fresh mint (1 small bunch of mint, chopped); 1 shallot, minced (about ⅓ cup minced); ¼ cup dried cranberries; 1 lemon, juiced; 2 to 3 tablespoons olive oil; Optional garnish: crumbled feta cheese

Ingredients

You need 13 Ingredients

Optional garnish: crumbled feta cheese

2 to 3 tablespoons olive oil

1 lemon, juiced

¼ cup dried cranberries

1 shallot, minced (about ⅓ cup minced)

½ cup chopped fresh mint (1 small bunch of mint, chopped)

1 cup chopped fresh parsley (about ½ bunch of parsley, chopped)

Pinch salt

1 cup water

½ cup bulgur

1 teaspoon salt

2 tablespoons olive oil

1 small butternut squash (about 1½ pounds), sliced into little ¼-inch cubes

Steps

Showing 1 out of 3 Steps

To cook the butternut, warm 2 tablespoons olive oil in a large skillet over medium heat. Once the oil is shimmering, add the cubed butternut and 1 teaspoon salt. Toss to coat. Cover and cook, stirring occasionally, for 5 minutes, then uncover and continue cooking until the butternut is tender and the edges are nice and caramelized, about 7 minutes. Transfer the butternut to a medium-sized serving bowl to cool.

View the remaining steps at
Cookie + Kate

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

http://cookieandkate.com/

Recipe Overview

Prep Time:	10 mins
Cook Time:	20 mins
Total Time:	30 mins
Serves:	2 to 4 servings
Category:	Lunch
Diet:	Vegan, Nut Free, Egg free
Occasion:	Thanksgiving, Fall, Christmas, Winter