Jerk Roasted Kuri Squash with Bulgur Salad

Name: Jerk Roasted Kuri Squash with Bulgur Salad
Yield: 4 servings
Ingredients: 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 or 1/3 teaspoon dried; 1 teaspoon minced fresh ginger; 1 teaspoon soy sauce; 1 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 2 to 3 tablespoons olive oil; 2 cups packed arugula, mizuna, spinach, or other tender greens. Or lightly cooked heartier greens, like kale; 1/2 cup cooked bulgur; 1/4 cup pomegranate seeds; 3 tablespoons lemon vinaigrette (recipe here )

Serves 4

Adapted from: Erin Alderson, Naturally Ella

greens pomegranates tender greens winter squash

Method

1
Preheat your oven to 400˚F. Quarter the squash and remove the seeds (save for roasting later). Place cut-side up in a roasting pan.
2
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.
3
While the squash is roasting, combine the arugula with the bulgur and pomegranate seeds. Add in the vinaigrette and toss until combined.
4
Once the squash is done, divide the filling onto the roasted squash.

From the farm's kitchen

View the original recipe