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 1x




  • 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.