Jerk Roasted Kuri Squash with Bulgur Salad
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Unrated
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
2 servings
Jerk Roasted Kuri Squash with Bulgur Salad
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Squash
- 1 red kuri squash
- 2 tablespoons scallion minced
- 1 tablespoon Fresno pepper minced or red jalapeño pepper
- 1 garlic minced, small clove
- 1 teaspoon thyme minced fresh
- 1 teaspoon ginger fresh, minced
- 1 teaspoon soy sauce
- 1 teaspoon ground allspice Frontier Co-op brand
- 1/4 teaspoon ground cinnamon
- 2 to 3 tablespoons olive oil
Topping
- 2 cups arugula packed
- 1/2 cup bulgur cooked
- 1/4 cup pomegranate seeds
- 3 tablespoons lemon vinaigrette
Instructions
- 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.
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