Roasted Butternut Squash Rice Bowls

This is one of my favorite meals and it came together accidentally one afternoon when I was clearing out the pantry and refrigerator. The only part I dislike is prepping the squash so I don’t make it often. I’ve tried frozen butternut squash and it’s just too mushy. You can purchase prepared squash in most produce sections you’ll just need two packages and they can be pretty pricy. It’s so creamy and flavorful, I hope you love this as much as I do. 

Roasted Butternut Squash Rice Bowls 

Ingredients:

1 large butternut squash (1-2lbs)

4 cups kale

1 15oz can Chick Peas 

4 cups cooked brown rice 

1 medium onion

1 large clove of garlic

Sea Salt

Fresh Ground Pepper

Olive Oil

Directions:

Preheat oven to 400F

While the oven is preheating prep your squash by peeling, removing seeds and pulp. Cut into 1 inch cubes. 

On a baking sheet or in a cast iron skillet toss the squash with 1-3 TBS olive oil, sea salt and pepper to your taste. If you’re unsure start lightly. You can always add more seasonings, but you can never take

It out. Roast for 40 minutes tossing halfway through so the squash doesn’t burn from the natural sugars.

While the butternut squash is roasting cook your brown rice according to your package directions. 

Next peel and dice your onion. Sauté the onions in a large skillet over medium

heat in 1 TBS olive oil until translucent (about 3-5 minutes). While the onions are cooking rip the kale leaves away from the stem and roughly chop. Peel and dice your garlic. Add in the garlic when the onions are translucent and cook for 60 seconds before adding in the kale. 

Drain and rinse your chick peas. Don’t forget to toss the squash around in the oven. 

When the kale has started to wilt lower the heat slightly. Add in the chick peas. Cook until the chick peas through and remove from heat. 

Toss the roasted squash, rice and kale mixture together. Taste, adjust your seasonings. Serve up and enjoy!!

XO,

Kathleen