Butternut Tabbouleh
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh winter take on tabbouleh with roasted butternut squash instead of tomatoes, tossed with bulgur, herbs, and dried cranberries. Herbaceous and slightly sweet, it works as a side or light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small butternut squash (about 1 1/2 pounds), sliced into little 1/4-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon fine salt
- 1/2 cup bulgur
- 1 cup water
- Pinch of salt
- 1 cup (about 1/2 bunch) chopped fresh parsley
- 1/2 cup (1 small bunch) chopped fresh mint
- 1 shallot, minced (about ⅓ cup minced)
- 1/4 cup dried cranberries
- 1/4 cup lemon juice, more to taste (1 to 2 lemons)
- 2 to 3 tablespoons olive oil
- Optional garnish: crumbled feta cheese
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 695mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 813mg
- Calcium
- 94mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 695MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.