"If you’re on the hunt for the perfect plant-based main course dish for the holidays, look no further. I’ve got you covered with this Autumn Squash Grain Bowl and you only need 10 ingredients. It’s comforting, flavorful, and easy to make."
Autumn Squash Grain Bowl
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A Note from Feedfeed
The star of this grain bowl is the acorn squash, roasted to golden perfection with a delightful blend of seasonings. A medley of sautéed garlic, shallots, sliced almonds, and dried cranberries adds layers of texture and flavor, while a finishing touch of fresh parsley and balsamic reduction ties everything together. This vibrant bowl not only satisfies the senses but also provides a comforting and nutritious autumnal meal. Perfect for those seeking a balance of wholesome ingredients, this autumn squash grain bowl is a celebration of seasonal goodness on every forkful.
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- Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 4 servings
Recipe Card
ingredients
- 1/2 cup brown rice
- 1/2 cup quinoa
- 2 cups vegetable broth or water
- 1 carnival or acorn squash, sliced into 1” thick wedges
- 1 tablespoon olive oil or coconut aminos
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- 4 garlic cloves, minced
- 1 large shallot, sliced `
- 1/4 cup sliced almonds
- 1/4 cup dried, unsweetened cranberries
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup balsamic reduction, for topping
Method
Step 1
Preheat the oven to 450°F and line a large metal baking sheet with parchment paper.
Step 2
In a medium saucepan, bring the brown rice and broth to a boil. Reduce heat, cover, and simmer for 25 minutes. Add the quinoa, stir, cover, and continue cooking for an additional 15 minutes.
Step 3
While the grains are cooking, place the squash wedges on the prepared baking sheet, and brush with olive oil or coconut aminos. Season with salt, pepper, cinnamon, and paprika. Transfer to the preheated oven and bake for 25-30 minutes, flipping halfway through.
Step 4
In a cast iron skillet over medium heat, sauté the garlic and shallot for 2-3 minutes.
Step 5
Add the sliced almonds and toast for about 2 minutes, stirring frequently.
Step 6
Add the cooked rice and quinoa, spreading it into an even layer. Stir every minute or so for 3-4 minutes until bits of the rice and quinoa become golden.
Step 7
Stir in the cranberries and parsley, then divide the mixture between four serving bowls.
Step 8
Top each bowl with the roasted squash wedges and drizzle with balsamic reduction.