Squash Over Rice

Only 1/2 of what the recipe yielded.  I remembered to take a picture after we had eaten half of it.

Squash Over Rice (adapted from Heirloom Squash Farratto bonappetit.com)



I found this squash recipe when looking for brunch inspiration on bonappetit.com (http://www.bonappetit.com/recipes/2010/10/heirloom_squash_farrotto)  The original recipe looks delicious but is a bit labor intensive.  I made a few shortcuts that will save you a lot of time but give you just as much flavor. This recipe contains no meat and makes a great dinner option for my vegetarian readers. 

Prep Time: 20-25 minutes         Cook Time: 60 mins                        Oven Temp: 400 F

Ingredients
3 teaspoons ground cumin
1 cup plain fat- free greek yogurt (I prefer fage)
2 1/2 tablespoons fresh lemon juice
3 teaspoons garlic salt
4 cups 1/2-inch cubes peeled butternut squash (I cooked an entire squash, yielded 8 cups)
 olive oil
2 cups Uncle Ben’s Instant Brown Rice
2 tablespoons chopped jalapenos (fresh or pickled)
3/4 cup diced red onion plus  1/4 cup thinly sliced red onions
1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
1/2 cup fresh cilantro leaves
Extra-virgin olive oil

1. Peel the butternut squash and chop in half long ways.  Scoop out the seeds and pulp.  Dice squash into 1/2 inch cubes. Toss cubes with olive oil, salt and pepper. Spread onto a baking sheet and roast at 400 F for 25-30 minutes or until tender when poked with a fork.
2. Cook Instant Brown Rice cups in the microwave.  Uncle Ben cups take only a minute to cook.
3. In a small bowl combine yogurt, lemon juice, 1 teaspoon cumin and garlic salt to taste.  I used about ¾ teaspoon of garlic salt.
4. Over medium heat, sauté diced onions, peppers and garbanzo beans in one tablespoon olive oil. After one minute, add squash and brown rice. After one minute, transfer ingredients into a serving bowl. 
5. Sprinkle with 1 ½ teaspoons ground cumin and 1 ½ tablespoons of fresh lemon juice. Add chopped cilantro and raw red onion slices.  Add additional chopped peppers if desired.
6. Serve with yogurt sauce drizzle onto or on the side.

This recipe yields a large amount so I had some of the leftovers the next day for lunch.  I heated up the left overs and served it over spinach with balsamic and olive oil.  Hope you enjoy this recipe as much as I did!