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Butternut Squash Tabbouleh

  • 1 Butternut Squash, peeled, de-seeded, cubed

  • 1 Tablespoon Oil

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 cups cooked Bulgur (see Below)

  • 1/2 cup parsley, Cleaned and minced.

  • 1/4 cup cilantro (optional)

  • 1-2 Lemons, Zested & juiced


1. Preheat oven to 375 degrees

2. Place cubed butternut squash on sheet pan

3. Add oil and salt and pepper to squash and toss to coat.

4. Place in the oven. Roast for 15 minutes, Turn and roast an additional 15 minutes. (30 minutes total)

You want the squash to be soft, and to turn a little brown. This is called caramelization. It may take longer than 30 minutes, intervals of 5 additional minutes.

5. Remove from oven and cool.

6. To your bowl add, cooled bulgur, butternut squash, parsley and cilantro (if using) lemon zest and juice.

7. Toss to combine.

8. Taste for seasoning. If it needs more acid add additional lemon juice or zest.

How to make Bulgur


  • 1 cup of Bulgur

  • 1 teaspoon of Oil

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 1/2 cup of water

  • Bay Leaf

  • Bowl

  • Strainer

  • Pot


1. Place your dried bulgur into a bowl

2. Add your oil, salt and pepper and stir to coat the bulgur.

3. Boil your water in a pot with a bay leaf

○ Feel free to add aromatics to your pot, for example, garlic, peppercorns, lemon peel, dried or fresh herbs)

4. Pour boiled water into the bowl over your bulgur.

5. Stir well, then cover with plastic wrap.

6. Let sit for 15 minutes.

7. Remove plastic wrap and pour the bulgur into the strainer to strain off water.

How to peel & cut a Butternut Squash:

Alexa Wajed