Delicata Squash Rice Bowls
with dried cranberries / spinach
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.
Tags
Proteins
Cuisines
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
396
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% Daily Value
Total Fat
8g
12%
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Saturated Fat
1g
5%
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Trans Fat
0g
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Cholesterol
2mg
1%
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Sodium
42mg
2%
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Total Carbohydrate
74g
25%
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Dietary Fiber
8g
34%
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Sugars
21g
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Protein
11g
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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.)
Nutrition Facts
Amount Per Serving
Calories
396
Just a moment...
% Daily Value
Total Fat
8g
12%
Just a moment...
Saturated Fat
1g
5%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
2mg
1%
Just a moment...
Sodium
42mg
2%
Just a moment...
Total Carbohydrate
74g
25%
Just a moment...
Dietary Fiber
8g
34%
Just a moment...
Sugars
21g
Just a moment...
Protein
11g
Just a moment...
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