Jerk Roasted Kuri Squash with Bulgur Salad

11.14.17

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Jerk Roasted Kuri Squash with Bulgur Salad | Naturally Ella

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).

Jerk Roasted Kuri Squash | Naturally Ella

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Jerk Roasted Kuri Squash with Bulgur Salad

2 servings

Prep Time: 10

Cook Time: 45

Total Time: 55

Squash

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

Topping

2 cups packed arugula
1/2 cup cooked bulgur
1/4 cup pomegranate seeds
3 tablespoons lemon vinaigrette

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.

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.

Prep Time: 10

Cook Time :45

Jerk Roasted Kuri Squash

variations

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

2 comments on “Jerk Roasted Kuri Squash with Bulgur Salad”

Lindsey | This Miss Cooks says:

11.14.17 at 2:38 pm

Those flavors sound like they'd go beautifully together, I'm excited to give this a try!

Reply
Susan says:

11.18.17 at 9:20 am

I am very interested in this recipe, but would like to see the nutrition info. There is no active link for that. Thanks.

Reply

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