Spiced Squash With Yogurt Dressing Recipes

GRAIN BOWL WITH SPICED SQUASH, MUSHROOMS, AND CURRIED YOGURT

Grain Bowl with Spiced Squash, Mushrooms, and Curried Yogurt image

No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.

Provided by David Tamarkin

Categories #cook90 Grains Quinoa Rice Barley Squash Mushroom Yogurt Curry Leafy Green Healthy Wheat/Gluten-Free Vegetarian Dinner

Yield 2 servings

Number Of Ingredients 13

Ingredients

1/2 cup red, white, or brown rice, quinoa, or barley
Kosher salt
3 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 medium delicata squash (about 1 pound), halved lengthwise, or 1/2 acorn squash (about 1 pound), quartered, seeded, cut crosswise into 1/2"-thick slices
8 ounces cremini or button mushrooms, trimmed, sliced
1 small red onion, sliced 1/2" thick
1/2 cup Greek-style plain full or low-fat yogurt
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon curry powder
2 cups baby greens, such as watercress or arugula
Lemon wedges and cilantro leaves (for serving; optional)

Steps:

Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25-30 minutes.
Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.

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