As we gently roll into September, the beginning of my favorite time of year, we’re starting to see shades of orange everywhere, from the early changing leaves in the north to the first pumpkins lining the roads. Orange epitomizes fall and I like to celebrate this most wondrous season by eating copious amounts of root vegetables, such as squash, sweet potatoes, etc.
This recipe from one of my favorite healthy cookbooks, My New Roots, pairs roasted squash with my favorite rice which I wanted to share with you: black rice. How I love this dark whole grain which is full of antioxidants with a nutty taste like no others. Drizzled with an orange tahini sauce, this dish is a nutrient-packed meal ideal for welcoming the cooler temps and fueling our harvest and apple-picking days.
Black rice is an heirloom variety of rice cultivated in Asia. What really sets it apart is its fiber-rich black husk which is still intact as the rice is sold unmilled. That outer bran layer is full is antioxidants which are also found in blueberries and açaí so you know it’s good for you. It’s also rich in complex carbs and good-quality digestible protein. Besides the health benefits, it’s the taste that will win you over: fruity and nutty with a very pleasant texture. Bonus? It turns a deep, gorgeous shade of purple as it cooks!
Any type of squash would work well here so go with your preference or what’s available. I picked Kabocha squash (Japanese pumpkin) as I think they look prettier when cut up. You simply roast them in the oven with a bit of olive oil, garlic and salt.
Roasted squash with black rice is like beautiful fall colors on a plate, but it’s missing one crucial element…
…an orange, maple syrup and chili-spiked tahini sauce to bind everything together into one filling, extremely yummy dish (and add a healthy dose of omega-3 fatty acids to the mix).
| Total Time: | 60 min |
| Category: | Entree |
| Yield: | 4 |
2. While the rice is cooking, roast the squash: Preheat the oven to 400°F / 200°C. Wash the squash skin well (if it's edible). Cut the squash in half, then remove the seeds and slice the squash into rounds or sections of approximately the same width. Put them in a single layer on a baking sheet, drizzle with melted oil, and sprinkle with the minced garlic and a few pinches of salt. Toss to coat. Roast the squash until tender, about 30 minutes.
3. For the sauce: Put the tahini, maple syrup, vinegar, tamari, orange zest and juice, ginger, and chile in a food processor or blender. Add 1/4 cup water, and blend on the highest setting until smooth. Season with salt if desired. Store any leftovers in a tightly sealed glass container in the fridge for up to 1 week.
Fine sea salt
1 medium squash or pumpkin about 2 pounds / 1 kg, such as Delicata or Hokkaido
Knob of coconut oil or ghee, melted
2 garlic cloves, minced
Freshly cracked black pepper
1/2 cup / 10g chopped flat-leaf parlsey
1/2 fresh chile, sliced (Serrano is a good choice)
Handful of raisins (optional)
For the sauce:
1/2 cup / 125ml tahini
2 teaspoons maple syrup
2 teaspoons apple cider vinegar
1 tablespoon tamari
Grated zest of 1 small orange (or tangerine)
1/3 cup / 80ml freshly squeezed orange juice
1/4 teaspoon ground ginger
1/2 fresh chile (such as Serrano)
Flaky sea salt
