You know how it is still cold outside and all you want is roasted squash!? There is a very nosh-able recipe below for you inspired by Yoshi's Cafe in Boystown, here in Chicago. A lovely restaurant with a giant vegan option. The Kabocha squash stuffed with an exceptionally large amount of veggies and a delicious asian-inspired sauce. Silly me to not put squash and soy sauce together before. What WAS I thinking. So here is my simple take on their extravagant version, when you can't find Kabocha squash, like I was unable to on this evening, use acorn!
- 1 Medium acorn squash (halved lengthwise & de-seeded)
- 1 cup quinoa or other grain
- 1 cup veggie broth
- 3 cups mixed veggies of choice, at least one is a leafy green
- ½ cup cranberry juice
- 2 Tbs Tamari or Miso paste
- 1 Tbs raw apple cider vinegar
- 2 Tbs veggie broth
- Preheat oven to 350F
- Cut small portion of bottom of squash off so that squash will sit upright on a flat bottom
- Cut thick section off the top and scoop out the seeds with a spoon (like before carving a pumpkin)
- Rub exposed flesh areas with coconut oil and put top back on
- Place on baking sheet with edges and roast until fork slides easily into meat, about 40 minutes
- While that is roasting, follow cooking instructions for grain of choice swapping out 1 cup of water for 1 cup veggie broth (most grains are 1 cup grain to 2 cups water. I like to put a little less water to prevent overcooking and losing texture. Remember, you can always add liquid).
- Once grain and squash are done, saute veggies in 1 Tbs coconut oil until vibrantly colored, but still crisp and crunchy
- In a small bowl, whisk juice, tamari or miso, vinegar, and broth together.
- Spoon grain in squash, filling it halfway. Fill the other half with veggies. Spoon remaining grain around squash on a large plate, do the same with the veggies, and pour the sauce on top. For a nice presentation, place top of squash back on top at an angle.