Tuscan Bulgur Salad with Roasted Butternut Squash & Sage

Preheat the oven to 200 °C top/bottom heat. Peel the butternut squash, scoop out the seeds with a spoon, and cut the flesh into bite-sized cubes, about 2 cm in size. Finely chop the garlic cloves.

Spread the squash cubes on a baking sheet lined with baking paper. Drizzle with 20 ml of olive oil and toss thoroughly with half of the salt and pepper as well as the chopped garlic. Roast in the preheated oven for about 25–30 minutes until golden brown and tender.

Meanwhile, bring the vegetable broth to a boil in a medium pot. Stir in the bulgur, immediately reduce the heat to the lowest setting, and let it swell with the lid on for about 12–15 minutes until the liquid is completely absorbed. Then fluff with a fork and let cool.