Ingredients
Scale
- 4 whole delicata squash
- Olive oil
- Salt and pepper
- 1 cup rinsed Floating Leaf Prairie Blend, Sprouted Brown Rice with Split Pea & Quinoa
- 2 cups chopped kale, I like to make chop it really small so that’s it similar size to the other ingredients
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/3 cup diced red onion
Curry Tahini Dressing:
- 1/3 cup tahini
- Juice of 1 lemon
- 3 tablespoons water, or more depending on the consistency you desire
- 1 teaspoon tamari, or soy sauce
- 1 teaspoon pure maple syrup
- 1/2 teaspoon curry powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
Instructions
- Pre-heat oven to 400 degrees F. Cut delicata squash in half, lengthwise. Scoop out the insides and brush each half with a small amount of olive oil and season with salt and pepper. Place squash cut side down on a large baking sheet and bake until fork tender, about 30 minutes.
- Cook Floating Leaf Prairie Blend according to package directions. Let sit for a few minutes and then fluff with a fork. Add rice blend to a large bowl along with the kale, dried cranberries, walnuts and red onion, 2 teaspoons olive oil and salt and pepper, to taste. Mix until everything is combined.
- Add all dressing ingredients to a jar or small bowl and whisk until combined.
- Fill each piece of squash with a generous amount of the rice mixture, about 1/2 cup. When ready to eat drizzle desired amount of dressing over the top and enjoy!
