Download Stashcook Now. Get the best meal planning app for your family.

Roasted Acorn Squash and Brown Rice Medley Recipe

Roasted Acorn Squash and Brown Rice Medley recipe


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!


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


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.

© Copyright 2024 Stashbox Ltd. All rights reserved.