Name: Grain Bowl with Spiced Squash, Mushrooms, and Curried Yogurt
Cook time: 15 minutes
Total time: 1 hour, 10 minutes
Yield: 2 servings
Ingredients: 1/2 cup red, white, or brown rice, quinoa, or barley; Kosher salt; 3 tablespoons olive oil; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground cinnamon; 1 medium delicata squash (about 1 pound), halved lengthwise, or 1/2 acorn squash (about 1 pound), quartered, seeded, cut crosswise into 1/2"-thick slices; 8 ounces cremini or button mushrooms, trimmed, sliced; 1 small red onion, sliced 1/2" thick; 1/2 cup Greek-style plain full or low-fat yogurt; 1 1/2 teaspoons fresh lemon juice; 1/4 teaspoon curry powder; 2 cups baby greens, such as watercress or arugula; Lemon wedges and cilantro leaves (for serving; optional)

Two bowls of red quinoa with spiced squash mushrooms and greens.

Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton

No squash? No problem. This rice bowl—which was developed for our #cook90 initiative—can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.

Recipe information

Total Time
1 hour, 10 minutes
Yield
2 servings

Ingredients

1/2 cup red, white, or brown rice, quinoa, or barley

Kosher salt

3 tablespoons olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cinnamon

1 medium delicata squash (about 1 pound), halved lengthwise, or 1/2 acorn squash (about 1 pound), quartered, seeded, cut crosswise into 1/2"-thick slices

8 ounces cremini or button mushrooms, trimmed, sliced

1 small red onion, sliced 1/2" thick

1/2 cup Greek-style plain full or low-fat yogurt

1 1/2 teaspoons fresh lemon juice

1/4 teaspoon curry powder

2 cups baby greens, such as watercress or arugula

Lemon wedges and cilantro leaves (for serving; optional)

Preparation

Step 1
Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
Step 2
Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25–30 minutes.
Step 3
Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.