| Servings |
people
|
Ingredients
- 1 sqaush Delicata, Acorn or other small squash You can eat the skin of Delicatas
- 1 tablespoon Olive oil or melted ghee
- 1 teaspoon Minced rosemary
- 1/2 to 1 teaspoon Lemon or lime juice or balsmic vinegar You can add to taste--just remember that the sour taste is heating and can increase Pitta or aggravate Rakta in excessive quantity
- 1/4 teaspoon Pink Himalayan Sea Salt This you can also add to taste
- 2 cups Your favorite cooked grain Wild rice, rice, quinoa or cous cous are good choices; I cooked mine in broth to make it rich
- 1 - 2 teaspoons ghee this is to add to the grain after it's cooked
- 1 teaspoons Minced parsley this is optional--to mix into the grain
- 1/4 cup pepitas
Ingredients
|
|
Instructions
- Cut the squash in half and scrape out the seeds with a spoon. Heat your oven to 350 degrees F.
- Mix up the glaze/dressing by putting the tablespoon of olive oil or melted ghee, the minced rosemary, and the lemon, lime or baslmaic vinegar in a small bowl and whisking them with a spoon.
- Place the squash in a baking pan and then spoon small amounts of the glaze/dressing over the inside flesh of the squash--use the spoon to distribute the glaze/dressing. Don't use all of it. Whatever you have left, you will toss into the pepitas to flavor them.
- Put the squash in your pre-heated oven and bake until fork tender--probably about 30 to 40 minutes depending on the type of squash.
- Meanwhile, put 1 cup of the grain of your choice in a sauce pot with 2 cups of broth and cook until done--timing depends on grain. Once the grain is done, add a teaspoon or two of ghee (or olive oil) and the minced parsley if you are using.
- Put the pepitas in a pie plate and toss with the remaining glaze/dressing. Sprinkle this mixture with a little more Pink Himalayan Sea Salt.
- When the squash is about done, put the pie plate with the pepitas in the oven. Put your timer on for 2 minutes. I like to put the pepitas in on the topmost rack. Check them after two minutes--they are done when they have turned golden brown and you can smell them roasting. It may take anywhere from 2 to 5 minutes to roast them--it will depend on your oven.
- Once the pepitas are done, remove both the pepitas and the roasted squash from the oven. You should easily be able to pierce the squash with a fork. If you can't leave it to roast a little longer.
- Place the squashes on a plate and spoon the cooked grain over them. Top with the roasted pepitas. Cut each squash half in half again and you will have 4 servings.
Recipe Notes
Share this Recipe