Miso-Squash Grain Bowl
When we initially came across this grain bowl recipe, it seemed too simple to be delicious; but it marries the sweetness of roasted winter squash with the savoriness of miso and curry and the complexity will surprise you. This dish is perfect for a weeknight meal and leftovers hold up great for next day lunches. If you’re looking for something a little bit healthier to start the new year, start with greens, whole grains and vitamin-rich winter squash.
Bonus: This recipe easily doubles to feed a crowd.
- 1 large organic delicata squash (about 12 ounces)
- ¼ cup olive oil
- ¼ cup white miso
- 1 tbsp red Thai curry paste
- 2-3 medium organic Yukon gold potatoes, unpeeled, cut into 2" chunks
- 2 tbsp fresh lemon juice
- 1½ cups chopped organic kale, ribs removed
- 1/4 cup organic green onions, sliced
- 2/3 cup fresh organic cilantro, chopped
- 1/2 cup wheat berries, farro, quinoa or other hearty grain
- Optional: 1/2 cup pepitas, toasted
- Bring 4 cups of water and a pinch of salt to a boil in a saucepan. Add wheat berries, reduce to a simmer and cook until tender, approximately 45 minutes. Drain and spread wheat berries on baking sheet to cool.
- Preheat the oven to 400 degrees F with a rack in the middle.
- Cut the delicata squash in half lengthwise and use a spoon to clear out all the seeds. Cut into ½ inch thick half-moons. If using a different winter squash, peel as needed.
- In a medium bowl, whisk together olive oil, miso and curry paste. Combine the potatoes and squash in a large bowl with 1/3 cup of the miso-curry paste. Use your hands to toss well, then turn the vegetables onto a rimmed baking sheet, and arrange in a single layer.
- Roast for 25 to 30 minutes, until everything is tender and browned. Toss once or twice along the way, after things start to brown a bit. Keep a close watch, though; the vegetables can go from browned to burned in a flash.
- In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated. You can also saute the kale first if you prefer.
- Toss the roasted vegetables gently with the kale, wheat berries, green onion, cilantro and pepitas (if using).
- Serve family style in a large bowl or on a platter.
Pro Tip: Any winter squash will work in place of delicata: butternut, kabocha, red kuri…
Recipe adapted from Heidi Swanson’s Super Natural Every Day (Ten Speed Press, April 2011); 101cookbooks.com.
Photos courtesy of Ilana Freddye.