Jerk Roasted Kuri Squash with Bulgur Salad | Naturally Ella

Post sponsored by Frontier Co-op. See below for more details.

One of my favorite ways to serve squash is a dish that showcases the beauty of the squash. Usually this means the squash is left in a semi-whole state and stuffed. These roasted kuri wedges have a bold flavor matched with an easy bulgur salad topping. Perfect for the holidays or as a dinner for impressing your friends.

These jerk roasted kuri squash quarters are a bit of a mix between a traditional jerk marinade and the jerk seasoning. The marinade typically uses all whole and fresh ingredients (even down to fresh allspice berries if available). However, for ease of the recipe, I used Frontier Co-op’s ground allspice along with a bit of cinnamon to add warmth. Traditional jerk marinade also uses scotch bonnet peppers but I cook for crowds that need a bit lower heat level.

Jerk Roasted Kuri Squash with Bulgur Salad

Prep Time 10 minutes Cook Time 45 minutes Serves 2 servings



    • 1 red kuri squash
    • 2 tablespoons minced scallion
    • 1 tablespoon minced fresno or red jalapeño pepper
    • 1 small garlic clove, minced
    • 1 teaspoon minced fresh thyme
    • 1 teaspoon minced fresh ginger
    • 1 teaspoon soy sauce
    • 1 teaspoon ground Frontier Co-op Allspice
    • 1/4 teaspoon ground cinnamon
    • 2 to 3 tablespoons olive oil



    • Preheat your oven to 400˚F. Quarter the squash and remove the seeds. Place cut-side up in a roasting pan.
    • In a small bowl combine the scallions with the fresno pepper, garlic, thyme, ginger, soy sauce, allspice, and cinnamon. Stir, adding enough olive oil to form a thick paste. Spoon the paste over the squash, spreading across all the flesh of the squash. Roast until the squash is tender, 35 to 45 minutes.
    • While the squash is roasting, combine the arugula with the bulgur and pomegranate seeds. Add in the vinaigrette and toss until combined.
    • Once the squash is done, divide the arugula onto the roasted squash.


    Recipe Notes

    Tips & Tricks: Make the marinade ahead of time if needed.

    Stock up: get the pantry ingredients you will need: arugula, bulgur, pomegranate seeds

    Nutrition:  see the information.

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    Jerk Roasted Kuri Squash


    There are many different ways you can go with this meal- I just highly recommend not messing too much with the jerk marinade (just my opinion!) You could even do a peeled/cubed squash roasted in the marinade and added to a big salad (think a roasted butternut squash salad with spinach and sorghum.)

    Squash: Swap out the red kuri squash for acorn squash or even wedges of butternut squash.

    Greens: Swap out the arugula for chopped spinach or kale.

    Grains: Any grain will work with this. I like the quick-cooking of the bulgur but you could go with quinoa if you wanted an equally quick substitute. I also like a heartier grain, like spelt or sorghum, to add texture.

    Jerk Roasted Kuri Squash | Naturally Ella

    Jerk Roasted Kuri Squash with Bulgur Arugula Salad | Naturally Ella

    Disclosure: This recipe was created in partnership with Frontier Co-op. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.