Wild Rice and Kabocha Squash Bowl

Warm and filling with sweet and savory flavors! A nutrient dense bowl perfect for a cool fall evening.

  • 1 kabocha squash

  • 1 cup wild rice

  • 8 oz portabella mushrooms, sliced

  • 1/2 medium yellow onion, chopped

  • 1/2 cup walnuts, chopped

  • 1/4 cup dried cranberries

  • 1/2 tbsp sage

  • 2 tbsp grapeseed oil

  • salt and pepper to taste

  • 1 1/2 cups water
  1. Preheat oven to 375 degree Fahrenheit. Cut top of the squash and seed it. Then oil the interior with 1 tbsp of grapeseed oil. Sprinkle a dash of salt inside the squash. Roast in oven on a parchment paper or baking sheet for 40 minutes with the cut side down.

  2. Boil the water in a medium pot with lid. While the water is boiling, heat 1 tbsp grapeseed oil in a medium sized skillet on medium high heat. Toast the rice in the skillet for two minutes, stirring it to coat it evenly. Transfer the toasted rice to the boiling water and add salt to taste.

  3. Cover and reduce to low, simmer for 18 minutes. Then in the medium sized skillet sauté the mushrooms and onions until mushrooms have browned and onions have caramelized. Add in the sage and stir.

  4. Once the rice is finished combine the rice, mushrooms, onion, sage, walnut, and dried cranberries in a large bowl. Remove the kabocha squash from the oven when finished and cut into 1/2 inch cubes. Add the cut kabocha squash to the large bowl. Salt and pepper to taste.

  • 1 hour