The other morning I woke attempted to wake up at 5:15am so that I could get to a 6am yoga class. Yes you heard right I take a 6am class 4x/week. And while that does sound like an ungodly hour to dress and get to a yoga class, it actually works for me. After hitting the snooze bar way too many times I roll out of bed, stumble into the kitchen (usually stubbing my toe on some furniture along the way) to make some tea or coffee. Once the caffeine gets into my system I’m ready to go. What motivates me most about attending class is the feeling I get right after, it feels like I’ve won the day.
I digress. I promise this is actually a recipe post.
Although I didn’t go to yoga that day I did do something great, I made greens!! Cause what else does an aspiring food blogger do with an extra morning hour? You make greens, obviously. Lying in bed I thought about how I would prepare the greens, but remembered I had an acorn squash that I’d been neglecting. And then I had a “light bulb” moment. “Why not add roasted squash to the cooked kale? When mixed with a some water, the squash could make a nice gravy and a different element to the final dish.” This early morning stroke of genius wouldn’t have been possible had it not been for this recipe posted by one of my favorite bloggers, Heidi Swanson.
Roasted Acorn Squash and Kale Rice Bowl
The trick to this dish is to not remove the excess water from the kale once you have washed it. Just grab handfuls of kale right out of the “rinsing” water and place right into the pot. Give a good stir. The water will mix with the squash to make the amazing gravy that I’ve been writing about.
- 1 acorn squash, seeded and cut lengthwise
- 1/4 cup olive oil or canola
- 1 large onion, sliced
- 1 medium sized tomato, diced
- 2 bunches of kale, de-ribbed and cut into 1/2 inch chiffonade
- Dash of cinnamon
- Salt and Pepper to taste
- 2 cups cooked brown rice
- 1 poached egg per serving
Preheat oven to 425 degrees. Slice the acorn squash lengthwise and scoop out seeds. Rub the halves with some olive oil and sprinkle salt. Put squash cut sides up in the oven for 50-60 minutes until golden brown.
In a large pot heat up the olive oil. Add sliced onions and a pinch of salt. Cook on medium heat for 25-30 minutes to allow the onions to lightly caramelize.
While the onions are cooking you can work on the kale. First cut off the stems, discard. Then take the ribs out from each stalk, rinse, chop and set aside in a separate bowl. Once all stalks are de-ribbed, grab 4 or 5 leaves and place on top of each other and roll up like a burrito. Chop into 1/2 inch strips. Set aside. Place strips of kale into a large bowl of water for cleaning and allowing for any sediment to fall to the bottom. Set aside.
Back to the onions, by now the onions should be lightly caramelized. Add sliced tomato and chopped ribs of kale. Let simmer covered for another 20-30 minutes.
By now the squash should be ready. Once done allow squash to cool or grab a clean towel and hold one half in your palm so you can spoon out roasted squash right into the large pot. Stir and once mixed in well add a dash of cinnamon.
Bring the large bowl of water with kale and ribs next to the pot of onions, tomatoes and squash. Start grabbing handfuls of kale from the water and placing into the pot. Mix well, cover for 3 minutes. Add salt and pepper to taste. Serve on top of cooked brown rice and top with a poached egg. Enjoy!