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Butternut Tabbouleh

Cookie and Kate
  • 30 minutes
  • Serves 2 to 4

INGREDIENTS

1

Butternut squash (about 1 1/2 pounds), small

1/4 cup

Cranberries, dried

1

Lemon

1/2 cup

Mint, fresh

1 cup

Parsley, fresh

1

Shallot

1/2 cup

Bulgur

1 tsp

Salt

1 pinch

Salt

4 tbsp

Olive oil

1 cup

Water