Butternut Tabbouleh

Bahan-bahan (4 porsi)

• 1 small butternut squash (about 1 ½ pounds), sliced into little ¼-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon fine salt
• ½ cup bulgur
• 1 cup water
• Pinch of salt
• 1 cup (about ½ bunch) chopped fresh parsley
• ½ cup (1 small bunch) chopped fresh mint
• 1 shallot, minced (about ⅓ cup minced)
• ¼ cup dried cranberries
• ¼ cup lemon juice, more to taste (1 to 2 lemons)
• 2 to 3 tablespoons olive oil
• Optional garnish: crumbled feta cheese