Grain Bowl With Spiced Squash, Vegetables, and Curried Yogurt
Add the delicate touch of cinnamon to roasted vegetables to give this fall dish a unique twist. Use whatever vegetables you have on hand - carrots, parsnips, peppers, Brussels sprouts - to make it taste different every time you make it. The curried yogurt adds protein and delicious flavours. The recipe came from Epicurious, but now it's yours.
Love squash? Try Squash with Nutmeg, Spinach and Cheese, Brown Butter Butternut Squash Pasta, Squash au Vin, Miso-Butter Pasta with Butternut Squash
Time: 20 minutes
Servings: 4
Ingredients
1/2 cup red, white, or brown rice, quinoa, or barley or farro
Kosher salt
3 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 medium delicata or acorn squash (about 1 pound), halved lengthwise, seeded, cut crosswise into 1/2"-thick slices
8 ounces cremini or white mushrooms, sliced
1 small red or yellow onion, sliced 1/2" thick
1/2 cup Greek-style plain yogurt
1 1/2 teaspoons fresh lemon juice
1/4 - 1/2 teaspoon curry powder, according to your taste
2 cups baby greens, such as spinach, watercress or arugula
Lemon wedges and cilantro or parsley leaves (for serving; optional)
Method
Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
Meanwhile, whisk the oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add the squash, mushrooms, and onion and toss to coat. Spread the vegetables on a rimmed baking sheet and roast, tossing once halfway through, until they are lightly browned and fork-tender, 25–30 minutes.
Mix the yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide the yogurt mixture between bowls or plates, swooshing it along the side of the bowl if desired. Top with the rice, then the vegetables and greens. Squeeze with lemon and top with cilantro or parsley, if desired.
Add the delicate touch of cinnamon to roasted vegetables to give this fall dish a unique twist. Use whatever vegetables you have on hand - carrots, parsnips, peppers, Brussels sprouts - to make it taste different every time you make it. The curried yogurt adds protein and delicious flavours. The recipe came from Epicurious, but now it's yours.
Love squash? Try Squash with Nutmeg, Spinach and Cheese, Brown Butter Butternut Squash Pasta, Squash au Vin, Miso-Butter Pasta with Butternut Squash
Time: 20 minutes
Servings: 4
Ingredients
1/2 cup red, white, or brown rice, quinoa, or barley or farro
Kosher salt
3 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 medium delicata or acorn squash (about 1 pound), halved lengthwise, seeded, cut crosswise into 1/2"-thick slices
8 ounces cremini or white mushrooms, sliced
1 small red or yellow onion, sliced 1/2" thick
1/2 cup Greek-style plain yogurt
1 1/2 teaspoons fresh lemon juice
1/4 - 1/2 teaspoon curry powder, according to your taste
2 cups baby greens, such as spinach, watercress or arugula
Lemon wedges and cilantro or parsley leaves (for serving; optional)
Method
Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
Meanwhile, whisk the oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add the squash, mushrooms, and onion and toss to coat. Spread the vegetables on a rimmed baking sheet and roast, tossing once halfway through, until they are lightly browned and fork-tender, 25–30 minutes.
Mix the yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide the yogurt mixture between bowls or plates, swooshing it along the side of the bowl if desired. Top with the rice, then the vegetables and greens. Squeeze with lemon and top with cilantro or parsley, if desired.