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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Start with roasting the squash & pureeing the squash or roast it in advance. Cook the rice, or again boil it in advance.
Fold together the spinach & brown rice mixture and while it bakes, make the squash soup. Serve together for a vegetarian feast.
Do you have a huge, fabulous squash sitting on your table longing to be enjoyed? Roast it all at once, then puree it in a blender or food processor. Use any size squash in this recipe as a base to roast and puree it for other uses— anytime pureed squash or canned pumpkin is called for.
There are several methods for preparing rice. Brown rice especially is a bit more time consuming as it still contains the nutrient packed outer grain. This recipe contains three different methods for preparing brown rice. Try them out and stick with the one that produces the rice just the way you like it.
These methods can work for long, short, medium or other types of brown rice.
A comforting side or a vegetarian main dish of greens, brown rice, eggs & cheese. This starts with cooked brown rice. You will want to start with 1 cup of dry for every 3 cups cooked. Substitute another green, such as collards or kale.
A thick puree of winter squash. This is easiest when you start from already blended, roasted squash. Pureed sweet potatoes or even canned pumpkin could be used instead. Remove the seeds from the jalapeno so as to have more control of the spiciness. Every jalapeno can vary, so start with just the flesh and or add the seeds if you want extra spice.
