With fall in full swing, there’s no better time to embrace the best produce of the season. For Clean Food Dirty City founder Lily Kunin, that means using her gourd—kabosha squash, to be exact. Also known as Japanese pumpkin, kabocha is rich in beta carotene, iron, and vitamin C; it’s also the perfect autumnal accent in a savory salad. Here, the Well+Good Council member shares one of her favorite recipes (yes, it’s vegan!). Best shared with someone you love on a crisp night in.
Roasted winter squash and rice salad
Yields 6 servings
1 cup wild rice
2 1/3 cup vegetable broth (or water)
3 cups kabocha squash, diced
1–2 Tbsp olive oil
1 Tbsp fresh orange juice (about 1/4 of an orange)
2 stalks of celery, diced
1/2 cup chopped fresh herbs (I used chives)
Few handfuls of arugula or baby kale
Salt and pepper to taste
1. Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add a big pinch or two of salt and the rice.
2. Bring back to a boil, reduce the heat, cover with lid and simmer 45–50 minutes. Remove from heat and let stand covered for 10 minutes or until the water is absorbed. If there is any water, drain through a strainer and return to the pot.
3. Meanwhile, preheat the oven to 425°F. Line a baking sheet with foil. Place the squash on the baking sheet and toss olive oil, orange juice, and a few pinches of salt. Roast for 20–30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through.
4. In a small bowl or measuring cup, whisk together the lemon juice, orange juice, garlic, mustard, and salt. Whisk in the olive oil and season to taste with salt.
5. Combine the wild rice, squash, herbs, and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Serve alone or on top of greens.
What should Lily write about next? Send your questions and suggestions to firstname.lastname@example.org.
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