This is an amazing squash recipe that Daniel himself would have thoroughly enjoyed. This combination of squash, rice, beans, carrots, and Brussels sprouts make a nutritionally sound dish that is sure to have your taste buds dancing with joy!
Servings: 4 Prep Time: 30 minutes Ready in: 1 hour 25 minutes
2 butternut squash, halved and seeded ½ cup soy milk
1 cup basmati rice ¼ cup and 2 tablespoons tamari
12 Brussels sprouts, quartered lengthwise 1 teaspoon ground turmeric
2 medium carrots, peeled, and julienned 4 cloves garlic, minced
1 3/4 cups garbanzo beans
- Preheat oven to 400 degrees. Place prepared butternut squash in a medium baking dish and add 1 inch of water to bottom of pan before covering it tightly with foil. Place squash on a center oven rack and allow it to cook for one hour or until the squash is tender enough that a fork passes through the flesh easily.
- Meanwhile, place 2 cups of water in a medium pot and bring to a boil. Stir in rice, reduce heat to simmer, cover and cook for 20 minutes.
- While the rice is cooking, place a skillet over medium-high heat and add to it the sprouts, carrots, and garbanzo beans. Mix together soy milk, tamari, turmeric, and garlic to make a sauce. Add enough sauce to veggie mixture, tossing to coat. Cover veggie mixture, reduce heat, and allow veggies to simmer until tender, about 20 minutes. If liquid level falls too low, add additional water to the pan to prevent it from drying until veggies are finished cooking.
- In a large bowl, combine veggies and rice. Place scoopfuls of the veggie and rice mixture along the top of the butternut squash. Season according to taste and serve with any remaining tamari sauce.