Butternut Tabbouleh

Ingredients (13)

• 1 small butternut squash (about 1 1/2 pounds), sliced into little 1/4-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 cup bulgur
• 1 cup water
• Pinch salt
• 1 cup chopped fresh parsley (about 1/2 bunch of parsley, chopped)
• 1/2 cup chopped fresh mint (1 small bunch of mint, chopped)
• 1 shallot, minced (about 1/3 cup minced)
• 1/4 cup dried cranberries
• 1 lemon, juiced
• 2 to 3 tablespoons olive oil
• Optional garnish: crumbled feta cheese