Squash Bowls

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So we all know and love Chipotle by their idea of a rice bowl. Rice is basically a staple in my diet and I’m always trying to make a play off of rice bowls using different ingredients. Well, winter is coming and squash is a very heavy item in stock and at a decent price this time of year. Usually when I buy squash I either puree it up into a soup or cut it up and mix into risotto or other vegetable to be used as a side dish.

My favorite way to eat acorn squash hands down, is seasoned with salt and pepper, rubbed all over with a little evoo and baked in the oven until soft. From there I will add in butter and an appropriate amount of spices (i.e cinnamon, clove, etc) and brown sugar until butter is melted. Mix that together a voila! I wanted to use acorn squash in a little more of a savory sense to try something new. So I took the ingredients you would include in a Chipotle style rice bowl and mixed it into a beautifully baked squash for a quick and easy seasonal dinner!

 

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Gluten Free/Vegetarian/Dairy Free/Refined Sugar Free

Mise en Place:

-1 Acorn Squash, cut in half, seeds removed (or other squash of choice)

-1 Cup Brown Rice, cooked

-1 Teaspoon: Cumin/Chili Powder/Cayenne

-2 Tablespoons Honey

-1 Cup Tri-color Bell Peppers, julienne

-1 Small Onion, julienne

-2 Handfuls Kale

-1 Tablespoon Chop Garlic

-1 Tablespoon Hot sauce (optional)

-1 Tablespoon Honey

-Salt and Pepper, TT

-Olive oil

Method of Prep:

-Set oven to 350 Degrees.

-Rub squash with Olive oil and set on a sheet tray with the inside facing up. Season with cumin, chili powder and cayenne. Drizzle honey around the inside. Season with a little salt and pepper.

-Roast in the oven until soft, approximately 45 minutes.

-While squash is roasting, heat up a large skillet with oil and saute garlic, onions and peppers until soft.

-Add in kale, one handful at a time and cook an additional 4 minutes.

-Drizzle in more honey, hot sauce, salt and pepper. Taste and adjust seasoning if needed. Set aside.

 

-Once Squash is soft, remove from the oven and fill with rice and vegetables. Mix together then eat.

Enjoy!

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Published by

Driven2Eat

Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 photo journalist and writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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