Squash, Feta & Bulgur Salad Recipe

Preheat the oven to 400°F (200°C).

Place the cubed butternut squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly browned. Remove from the oven and let cool.

In a medium saucepan, bring the vegetable broth to a boil. Add the bulgur wheat, reduce heat to low, cover, and simmer for 15-20 minutes, or until the bulgur is tender and the liquid is absorbed.

In a large bowl, combine the cooked bulgur wheat, roasted butternut squash, diced red bell pepper, diced cucumber, cherry tomatoes, crumbled feta cheese, and chopped fresh mint.

In a small bowl, whisk together the lemon juice, extra-virgin olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.

Serve the squash, feta & bulgur salad chilled or at room temperature.