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Categories:
acorn olive oil pumpkin pie spice kosher salt boiling water bulgur lemon juice freshly ground black pepper green kale red kale pomegranate arils red onion almonds Tahini garlic pomegranate molasses
Viewed: 53 - Published at: 7 years agoIngredients
- 2 acorn squash
- 3 tablespoons olive oil, divided
- 1 teaspoon pumpkin pie spice, divided
- 1 teaspoon kosher salt, divided
- 1/4 cup boiling water
- 2 tablespoons uncooked bulgur
- 5 1/2 tablespoons fresh lemon juice, divided
- 1/4 teaspoon freshly ground black pepper
- 1 cup thinly sliced stemmed green kale
- 1 cup thinly sliced stemmed red kale
- 1/2 cup pomegranate arils
- 1/4 cup finely chopped red onion
- 3 tablespoons sliced almonds, toasted
- 1/2 cup tahini
- 1 garlic clove, minced
- 2 tablespoons pomegranate molasses
Method
- Preheat oven to 350°.
- Slice tops off squash, and reserve. Scoop out seeds and membranes; discard. Brush insides of squash evenly with 1 tablespoon olive oil. Sprinkle insides with 1/2 teaspoon pumpkin pie spice and 1/2 teaspoon salt. Place squash and squash tops on a baking sheet; bake at 350° for 55 minutes or until tender.
- Combine 1/4 cup boiling water and bulgur in a small bowl; cover tightly with plastic wrap, and let stand 20 minutes. Fluff bulgur with a fork.
- Combine 1/4 cup lemon juice, remaining 1/2 teaspoon pumpkin pie spice, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons olive oil in a medium bowl, stirring well with a whisk. Add kale, bulgur, pomegranate arils, red onion, and toasted almonds to bowl; toss well to coat.
- Combine tahini, remaining 1 1/2 tablespoons juice, and garlic in a small bowl. Spread tahini mixture evenly around insides of cooked squash. Divide kale mixture evenly between squash. Drizzle evenly with pomegranate molasses.
