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

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 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


  • 2 cups packed arugula
  • 1/2 cup cooked bulgur
  • 1/4 cup pomegranate seeds
  • [url]3 tablespoons lemon vinaigrette∞[/url]


  • 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.


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.

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.