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Roasted Acorn Squash and Brown Rice Medley Recipe

Name: Roasted Acorn Squash and Brown Rice Medley
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 medium acorn squashes, sliced into 1/2-inch pieces; 1 tsp dried rosemary; 200 g brown rice; 100 g slivered almonds; 1 clove garlic, minced; 150 g firm tofu, cubed; 1 tbsp soy sauce; 1 bunch spinach, roughly chopped; 1 bunch basil leaves; 1 small jalapeno, seeded; 1 lime, juiced; 30 g sunflower seeds; 2 tbsp olive oil; Salt to taste; Black pepper to taste

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This is a warm bowl of roasted acorn squash mixed with brown rice. It has a nutty flavor from almonds and a fresh green sauce made with spinach and basil. It's a yummy meal that's good for you!

Ingredients

2 medium acorn squashes, sliced into 1/2-inch pieces

1 tsp dried rosemary

200 g brown rice

100 g slivered almonds

1 clove garlic, minced

150 g firm tofu, cubed

1 tbsp soy sauce

1 bunch spinach, roughly chopped

1 bunch basil leaves

1 small jalapeno, seeded

1 lime, juiced

30 g sunflower seeds

2 tbsp olive oil

Salt to taste

Black pepper to taste

Method

Preheat the oven to 375°F (190°C).

In a bowl, toss the acorn squash slices with 1 tbsp olive oil, dried rosemary, salt, and pepper. Spread on a baking sheet and roast for 40 minutes, flipping halfway through, until tender and golden.

Rinse the brown rice under cold water until the water runs clear. Cook in boiling water for 30 minutes or according to package instructions.

In a dry skillet, toast the slivered almonds over medium heat until golden, then set aside.

For the green sauce, combine the spinach, basil, jalapeno, lime juice, and minced garlic in a blender. Blend until smooth, adding water as needed to reach a sauce consistency. Season with salt and pepper.

In a separate pan, sauté the firm tofu with 1 tbsp soy sauce until lightly browned.

Once the rice is cooked, fluff it with a fork and mix in the toasted almonds and sunflower seeds.

To assemble, divide the brown rice mixture among bowls. Top with roasted acorn squash and sautéed tofu.

Drizzle the green sauce over each bowl before serving.

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