Koginut Squash Bowl
Roasted koginut squash is the star of this seasonal bowl with black rice, greens, pears, walnuts, fennel, toasted buckwheat groats and goat cheese. A healthy and delicious way to celebrate the fall season!
Servings: 2 servings
Ingredients
- 1/4 cup wild black rice sometimes called Forbidden rice
- 1/2 cup water
- 1/2 koginut squash seeded and sliced into thin wedges
- 1 tablespoon avocado oil
- 1 teaspoon Chinese 5 spice powder optional
- salt and pepper
- 1/2 small fennel bulb thinly sliced
- 1 pear chopped
- 3 ounces watercress or other baby greens
- 1/4 cup loosely packed fresh basil thinly sliced
- 1/4 cup walnuts
- 1 1/2 tablespoons buckwheat groats
- 1 ounce goat cheese optional - leave out for a vegan recipe
For the dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- squeeze of fresh lemon juice
- salt and pepper
Instructions
- Bring the water to a boil in a small sauce pot. Once boiling, add the rice, stir to combine, lower the heat to simmer and cover the pot. Cook until rice has absorbed all the water, turn off heat and set aside.
- Preheat oven to 425°F. Line a baking sheet with parchment paper and spread the koginut squash wedges out onto the baking sheet in a single layer. Drizzle with the avocado oil and season with Chinese 5 spice (if using), salt and pepper. Roast the squash for 20 minutes until fork tender and starting to turn golden brown around edges.
- Meanwhile, place the fennel, pear and greens in a large bowl.
- Place the walnuts and buckwheat groats in a small skillet over medium-low heat and let toast in the pan until just starting to turn brown, about 3-5 minutes. Watch carefully as they can burn quickly. Shake the pan as it toasts every 30 seconds or so.
- Make the dressing by whisking together all the ingredients until well combined.
- Pour the dressing into the bowl with the greens and toss together.
- Add the roasted squash, cooked rice and toasted buckwheat and walnuts and toss again gently to combine.
- Serve into bowls and crumble the goat cheese on top.
Nutrition
Serving: 1SERVING | Calories: 478kcal | Carbohydrates: 42g | Protein: 11g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 26g | Cholesterol: 7mg | Sodium: 412mg | Fiber: 10g | Sugar: 16g