Squash Rice Bowl with Pesto

Instructions

1. Prepare the Squash

   8 min hands-on42 min waiting

   • Preheat the oven to 180°C (360°F).
   • Peel and slice the winter squash into thin, even slices.
   • Toss slices with olive oil, thyme, and a pinch of salt. Spread on a baking tray in a single layer.
   • Roast for 40-45 minutes, flipping halfway, until tender and lightly caramelized.

2. Cook the Rice

   4 min hands-on17 min waiting

   • Rinse the white rice under cold water until the water runs clear.
   • In a medium saucepan, bring water to a boil and add the rice. Cook until tender, then drain and set aside to cool slightly.

3. Toast the Pistachios

   4 min hands-on

   • Heat a dry saucepan over medium heat.
   • Add pistachios and toast for 3-5 minutes, stirring frequently, until aromatic and lightly golden.

4. Make the Pistachio Herb Pesto

   6 min hands-on

   • Transfer toasted pistachios to a food processor and blend until finely ground.
   • Gradually drizzle in olive oil while blending to create a smooth paste.
   • Add silken tofu, garlic, miso paste, parsley, coriander, cayenne, lemon zest, and lemon juice. Blend until smooth and creamy.
   • Adjust consistency with water until the pesto is pourable. Season with salt and blend briefly.

5. Assemble the Rice Bowl

   4 min hands-on

   • In a large bowl, mix cooked rice with pomegranate seeds and chopped dill. Toss gently.
   • Arrange roasted squash slices on top of the rice mixture.

6. Finish with Garnishes

   1 min hands-on

   • Drizzle pistachio herb pesto over the squash and rice.
   • Sprinkle with additional pomegranate seeds, remaining dill, and mixed nuts.

7. Serve and Enjoy

   1 min hands-on

   • Serve immediately while the squash is warm.
   • Cooking tips:
   • For extra flavor, sprinkle the squash with cayenne pepper before roasting.
   • Use freshly squeezed lemon juice for a brighter taste in the pesto.
   • If you don’t have a food processor, use a high-speed blender and scrape down the sides occasionally.
   • To save time, cook the rice and prepare the pesto while the squash is roasting.