Asian Acorn

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!

Stuffed Squash

- 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

Instructions:

1. Preheat oven to 350F
2. Cut small portion of bottom of squash off so that squash will sit upright on a flat bottom
3. Cut thick section off the top and scoop out the seeds with a spoon (like before carving a pumpkin)
4. Rub exposed flesh areas with coconut oil and put top back on
5. Place on baking sheet with edges and roast until fork slides easily into meat, about 40 minutes
6. 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).
7. Once grain and squash are done, saute veggies in 1 Tbs coconut oil until vibrantly colored, but still crisp and crunchy
8. In a small bowl, whisk juice, tamari or miso, vinegar, and broth together.
9. 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.