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Try SavoraGinger-Soy Glazed Kabocha Squash with Black Rice
This vibrant and flavorful dish features roasted kabocha squash, known for its creamy texture and subtly sweet taste, served over nutty black rice and drizzled with a tangy ginger-soy glaze. It's a satisfying and healthy meal that's both vegan and gluten-free!
Ingredients
- Kabocha Squash1 medium
- Black Rice1 cup
- Tamari (Gluten-Free Soy Sauce)1/4 cup
- inch piece Fresh Ginger1
- Maple Syrup2 tbsp
- Sesame Oil1 tbsp
- Olive Oil2 tbsp
- Water2 cups
- to taste Salt
- to taste Black Pepper
- Sesame Seeds1 tbsp
- Green Onions2
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Learn MoreMethod
Preheat oven to 400°F (200°C).
Wash and halve the kabocha squash. Scoop out the seeds and pulp. Cut into 1-inch thick wedges.
Toss the squash wedges with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet.
Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
While the squash is roasting, rinse the black rice. In a saucepan, combine the rice with water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the rice is cooked through and the water is absorbed.
While the rice is cooking, prepare the ginger-soy glaze. Grate the fresh ginger. In a small saucepan, combine the tamari, maple syrup, and grated ginger. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly.
Once the squash is roasted and the rice is cooked, assemble the dish. Divide the black rice among plates. Top with the roasted kabocha squash wedges.
Drizzle generously with the ginger-soy glaze. Garnish with sesame seeds and chopped green onions.
Serve immediately and enjoy!
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