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–+ servings

Kabocha Squash Bowl with Golden Raisin & Kalamata Olive Dressing

5 | 4 reviews
This is my ideal way to turn a winter squash into a full, filling, plant-based meal. Plus, it's overwhelming with flavor. Golden raisins and kalamata olives make a sweet-and-salty combination that will blow your mind. I learned it from one of my chef friends and have been dying to put it on sweet winter squash ever since. This bowl harnesses that flavor but turns it into a meal-preppable lunch by adding rice, chickpeas, and some herbs for freshness. What you're left with is a winter bowl to keep on repeat!
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 cup rice of choice, uncooked
  • 2 1/2 pounds kabocha squash, cubed
  • 1 tablespoon extra-virgin olive oil
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1/2 large red onion, 100 grams
  • 5 garlic cloves
  • 1/2 cup Kalamata olives, 60 grams
  • 1/4 cup golden raisins, 50 grams
  • 1/2 teaspoon red chili flakes
  • 5 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 cup red wine vinegar, plus more for finishing
  • 2 tablespoons honey
  • 2 14-ounce cans chickpeas, drained and rinsed
  • 2 cups tender herbs, such as cilantro, parsley, mint or chives
  • Flaky salt

Instructions 

  1. Cook your rice according to package instructions. Begin this so it can cook while you prepare the rest of the recipe.
  2. Position a rack to the center of the oven and preheat to 425°F convection.
  3. Core and cube the kabocha squash. Transfer this to a baking sheet. Drizzle the squash with 1 tablespoon of olive oil and season with 1/2 teaspoon of kosher salt and a few cracks of black pepper.
  4. Roast the squash at 425°F for 22-25 minutes or until dark on the bottom and softened throughout.
  5. While the squash is roasting, thinly slice 1/2 of a red onion. Thinly slice 5 garlic cloves, and roughly chop 1/2 cup of kalamata olives, once they are chopped they should be around 1/4 cup. Add all of this to a medium sauté pan.
  6. Add 1/4 cup of golden raisins, 1/2 teaspoon red chili flakes and 5 tablespoons of olive oil to the pan. Season with 1/2 teaspoon kosher salt and place the pan over medium heat.
  7. Let the pan come to a simmer and cook, swirling often, for 5-6 minutes or until the onions have softened and the garlic is lightly golden on the edges.
  8. Add 1/4 cup red wine vinegar and 2 tablespoons of honey to the pan. Let the pan continue to simmer, stirring often, until the mixture becomes syrupy, around 4-5 minutes more. Taste and season with salt as needed, then set this aside.
  9. The rice should now be done. Drain and rinse two 14-ounce cans of chickpeas and add them to the rice. Stir to allow the beans to warm up with the rice.
  10. When the squash is done roasting, pour dressing directly onto it and mix. Add this to the rice and chickpea mixture and mix all together to create a nice grain bowl.
  11. Tear up your tender herbs and drizzle with a teaspoon of red wine vinegar, sprinkle with flaky salt and toss to make a quick herb salad.
  12. To serve, portion into four bowls and top each with a small handful of the herb salad. Top with more flaky salt as you like!