This recipe is from the cookbook Jew-ish.  Jennifer's version is pictured above.  A Tabbouleh Salad is not a soufflé and liberties can be taken on amounts of ingredients to add, depending on what you have on hand.  However, below is the original version. 

​Ingredients:

1 1/2 cup cracked bulgur wheat
3 cups warm water
2 1/2 pounds butternut squash
   (peeled, seeded, cut into 1-inch pieces)
1/2 cup plus 2 tablespoons olive oil
Kosher salt & freshly ground pepper

1/2 cup fresh lemon juice
3 garlic cloves, finely grated
2 pounds kale, leaves stemmed, thinly sliced
1 cup fresh parsley leaves , coarsely cut
1/2 cup pepitas, toasted (pumpkin seeds)
2 Honeycrisp apples, coarsely chopped

Directions:

1.  Preheat oven to 450 degrees
2.  Put the bulgur in a large bowl and add the warm water.  Let stand for 1 hour, then drain off the excess.
3.  Meanwhile on a sheet pan, toss the butternut squash with 2 Tablespoons of the olive oil and a heavy pinch each of salt and pepper.  Roast, tossing once halfway through, for 16 to 18 minutes, until tender. Switch the oven to broil and broil for 3 to 4 minutes until squash is nicely charred.
4.  In a large bowl, whisk together the remaining 1/2 cup olive oil, the lemon juice, and the garlic.  Season with salt and pepper.  Add the kale and parsley to the bowl and toss with the dressing, massaging the greens gently with your hands.  
5.   Add the bulgur roasted squash, pepitas, and apple to the bowl with the greens and toss to combine.  Taste and adjust with salt and pepper as needed and serve.

           Using a fresh pumpkin, Jennifer made this tasty dish.

This is a tasty pumpkin curry that Jennifer made.   It clearly has a little zing - check out the spices used.  She used the recipe from this interesting vegan site -
              Lazy Cat Kitchen