Autumn Delicata Squash, Leek, and Bulgur Warm Salad

Autumn is the season for squash! This recipe features fresh, locally harvested delicata squash and leeks, roasted in the oven and combined with fine bulgur. Tossed in a light rosemary dressing with a touch of lime juice, maple syrup, and a hint of cinnamon, it makes for a healthy, warm autumn salad.

The taste of Autumn joy @ Montreal

9/15/2026

Making: 6 portions

INGREDIENTS

1 delicata squash (approx. 450g)
1 cup #1 fine bulgur
1 leek (approx. 160g), sliced
1 cup boiling water (for the bulgur)

Sauce
1 clove garlic, minced
2 tbsp olive oil
1 tbsp lime juice
1 tsp maple syrup
1/2 tsp dry rosemary
1/8 tsp cinnamon powder
1/4 tsp salt
1/4 tsp black pepper

Garnish
Finely chopped parsley (optional)

INSTRUCTIONS

Roast the vegetables:
Preheat the oven to 350°F (175°C). Place the whole squash on a baking sheet and roast for 30 minutes. Then, add the sliced leek to the baking sheet and roast everything together for another 10 to 12 minutes, until the squash is tender (test by inserting a knife into the center). Remove from the oven and set aside to cool slightly.

Prepare the squash:
Cut the roasted squash in half lengthwise and scoop out the seeds. Cut the flesh into bite-sized chunks, and reserve the hollowed-out shells to use as serving bowls later.

Hydrate the bulgur:
Place the fine bulgur in a medium bowl or pot, pour in 1 cup of boiling water, and cover with a lid. Let it steam and absorb the water for 10 minutes, then fluff with a fork.

Mix the sauce:
In a small bowl, whisk together the minced garlic, olive oil, lime juice, maple syrup, rosemary, cinnamon powder, salt, and black pepper.

Combine:
In a large mixing bowl, gently toss together the fluffed bulgur, squash chunks, and baked leeks. Pour the dressing over the mixture and stir until everything is evenly coated.

Serve:
Spoon the warm salad back into the reserved delicata squash shells and garnish with freshly chopped parsley if desired.

Enjoy Your Meal
This is the kind of cozy dish that’s perfect for a chilly fall day. Serve it warm as a hearty side with dinner, or enjoy a bowl on its own for a light lunch. It’s best served warm, when you can really pick up the subtle flavors of cinnamon, maple, and rosemary.

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