Butternut Tabouli

Enough for 4 side salads or 2 dinner salads
about 2# diced butternut squash (1/2 of a large one, or one whole small butternut)
2 T. extra virgin olive oil
1 tsp. kosher salt
1/2 cup bulgur
1 cup water
1-2 cups chopped fresh parsley (really, as much as you like-it’s all to taste)
1 clove garlic, minced
1/4 cup red onion, small dice
1 pomegranate, seeded (see this cool video on how, here)
1 lemon, juiced
Optional garnish: crumbled feta cheese
  1. Turn the oven to 375 degrees fahrenheit. Toss the butternut cubes with the olive oil and salt and roast until tender and browned. The time this takes depends on the size of your cubes, but 1/2″ cubes should be ready in about 15-20 minutes.
  2. While the butternut is cooking, cook the bulgur. Place the dried bulgur in a bowl and pour boiling water to just cover the top. Put a lid or plate on top, and let soak. The bulgur should be done in about 20 minutes. Fluff the bulgur with a fork and season to taste with salt.
  3. Once the butternut and bulgur have cooled down, toss them together in your serving bowl. Add the chopped parsley, garlic and red onion, as well as the pomegranate seeds. Squeeze the juice of one lemon into the bowl and drizzle in 2 to 3 tablespoons of olive oil, to taste. Toss and serve with crumbled feta on top, if you’d like.
MAKE IT GLUTEN FREE: Substitute cooked quinoa for the bulgur.
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