Delicata Squash Rice Bowls
with dried cranberries / spinach

Name: Delicata Squash Rice Bowls
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Tbsp Honey; 2 Tbsp Mayonnaise; 2 Tbsp Mustard, Dijon; 1 tsp Vinegar, white wine; 3/4 cup Rice, uncooked basmati; 4 oz Baby spinach; ~1/2 cup Honey Mustard Sauce (ingredients listed separately); ~1 lb Roasted Delicata Squash (ingredients listed separately); 1 lb Squash, delicata, 1/2" / 1.3cm slices (sub acorn or butternut squash); 1 can Beans, garbanzo (14 oz / 387 g), drained and rinsed; 4 sprigs Thyme; 1 Tbsp Oil, olive; 1 tsp Maple syrup; 1/4 cup Cranberries, dried

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Unlike other winter squash, delicata has a thin rind that can be eaten after being roasted. Tossed with nuts and dried cranberries, it helps round out the bright colors in these light, fresh rice bowls.

Ingredients

Metric

Servings:

Honey Mustard Sauce:

Honey - 2 Tbsp
Mayonnaise - 2 Tbsp
Mustard, Dijon - 2 Tbsp
Vinegar, white wine - 1 tsp

Delicata Squash Rice Bowls:

Rice, uncooked basmati - 3/4 cup
Baby spinach - 4 oz
Honey Mustard Sauce (ingredients listed separately) - ~1/2 cup
Roasted Delicata Squash (ingredients listed separately) - ~1 lb

Roasted Delicata Squash:

Squash, delicata - 1 lb , 1/2" / 1.3cm slices (sub acorn or butternut squash)
Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
Thyme - 4 sprigs
Oil, olive - 1 Tbsp
Maple syrup - 1 tsp
Cranberries, dried - 1/4 cup

Prep

Make honey mustard sauce - Skip if sauce was made ahead on Monday. Whisk together honey, mayonnaise, mustard and vinegar. (Can be done up to 5 days ahead)
Cook rice - Double if making Thursday’s meal. Fill a saucepan with water and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
Squash - Rinse and dry squash. Slice in half lengthwise and scoop out seeds with a spoon. Cut into 1/2" / 1.3 slices. (Can be done up to 3 days ahead)
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C degrees.
Line sheet pan with foil and brush with some cooking oil. Toss squash slices with thyme sprigs, olive oil and maple syrup. Season with some salt and pepper. Spread on the pan and roast, stirring halfway through, until tender, ~25 minutes.
In the last 5 minutes of roasting, stir beans into squash so that the beans get warmed through.
When squash is nearly finished roasting, toss spinach with some of the honey mustard sauce (just enough to lightly coat; you can save the rest of the sauce to drizzle over top.)
If rice was made ahead, reheat in the microwave.
Toss cranberries with warm squash right out of the oven.
Assemble bowls with a portion of rice, warm roasted squash and spinach. You can toss everything together or eat each separate. Drizzle a bit more honey mustard sauce over top if you’d like. (Note: if you used delicata squash, the rind is tender enough to eat. If you used acorn squash as a substitute, the rind is tough and needs to be discarded.)

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