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Sunday was a warm, sunny day filled with high spirits in our household. Early in the morning I had woken early to make homemade turnovers to take along on a walk to the park. Slightly chilly fall mornings are the absolute best for taking walks with a hot breakfast straight from the oven. When we finally returned we got into some work indoors. So, by the time lunch came around we were starving. Kabocha was calling my name and I knew exactly what I wanted to make, a compete meal that was going to keep us going until dinner. That’s how I thought up this recipe which thankfully turned out into a delicious meal that we already want again.

Serves 4
2 Kabocha (acorn squash)
½ apple, sliced
¼ c millet
¼ c quinoa
¼ c amaranth
¼ tsp bouillon vegan chicken-less paste (I used Better Than Bouillon-vegan)
1 carrot, diced
¼ – ½ c onion, diced
2c Swiss chard, diced
4 garlic cloves, diced
½ apple, diced
½-1 c white beans, cooked (optional)
1 tsp cumin
Salt and pepper
1 c broth

Roasted Kabocha:
1. Split the kabocha’s in half. Scoop out the seeds with a spoon. Quickly spray the cut center of kabocha with oil spray. This prevents it from sticking.
2. Place the kabocha on a roasting pan, cut side down. Pour enough water in the roasting pan to reach about 1 inch up the kabocha. Put the sliced apples in the water.
3. Cover the entire pan with aluminum foil to steam the kabocha.
4. Place in a 375F oven for around 40-45 minutes. A fork should go through the kabocha without an issue.
5. Remove the pan from the oven and remove the foil to allow the squash to cool before serving.

Grain Mixture:
1. Place the 3 super-grains in a rice cooker with enough water to cover it. Place about ¼ tsp of bouillon paste in with the water and grains. If you do not have the paste you can use a vegan cube or vegan broth. Asian rice cookers are the easiest way to make any grain in my opinion but if you do not have one, go head and make your grains together according to the package instructions.
2. Sauté the diced veggies and apple dices in a large frying pan with about 2 tbsp water. Add the cumin and a little salt and pepper. Sauté until everything is starting to get tender and slightly browned.
3. Add the cooked grains and broth and sauté until warmed all the way through. The liquid will evaporate and be completely absorbed by the grain mixture. It will be slightly moisture.
4. Add the white beans if using. Mix well.

1. Place the kabocha on serving plates.
2. Scoop the grain mixture and spoon it into the kabocha.
3. Serve hot – it’s a complete meal.