Roasted Acorn Squash Stuffed with spicy Biryani (Veg/vegan)

Name: Roasted Acorn Squash Stuffed with spicy Biryani (Veg/vegan)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 4 pieces Acorn Squash (4 acorn squashes cut in half, gutted); ½ cup Brown Basmati Rice (1/2 cup basmati rice soaked in water); 1 cup Water (1 cup water); 3 tbsp Garam Masala (3 tablespoons garam masala (click for a homemade recipe or store-bought is fine)); 1 piece Red Onion (1 medium red onion- diced); 4 pieces Peppers (4 small sweet peppers- diced); 1 handful Cashews (handful cashew nuts- chopped a bit); 0 pieces Saffron (of saffron); 2 handful Coriander (handful cilantro- finely chopped + handful chopped cilantro); 9 tbsp Miso (4 tablespoons biryani paste- recipe BELOW (or store-bought) + 5 tablespoons hefty Biryani paste (I use Patak's Brand)); 2 pieces Yellow Onion (1 medium onion- cut into thick slices (garnishing) + 1 medium white onion- diced); 0 pieces Table Salt (salt to taste); 0 pieces Black Pepper (coarse black pepper); 1 ½ tbsp Vegetable Oil (1 tablespoon vegetable oil + 1/2 tablespoon vegetable oil); 1 piece Tomato, Beefsteak (1 beefsteak tomato- diced); 4 cloves Garlic (4 cloves garlic- crushed and minced (click HERE for amazing garlic tips!)); 2 tbsp Ginger (2 tablespoons ginger- freshly grated (need help Tackling Ginger?)); 1 tbsp Chilli Powder (1 tablespoon chili powder (it should be spicy!))

50 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Ingredients

For 4 servings

Acorn Squash4 pieces · 4 acorn squashes cut in half, gutted
Brown Basmati Rice½ cup · 1/2 cup basmati rice soaked in water
Water1 cup · 1 cup water
Garam Masala3 tbsp · 3 tablespoons garam masala (click for a homemade recipe or store-bought is fine)
Red Onion1 piece · 1 medium red onion- diced
Peppers4 pieces · 4 small sweet peppers- diced
Cashews1 handful · handful cashew nuts- chopped a bit
Saffron0 pieces · of saffron
Coriander2 handful · handful cilantro- finely chopped + handful chopped cilantro
Miso9 tbsp · 4 tablespoons biryani paste- recipe BELOW (or store-bought) + 5 tablespoons hefty Biryani paste (I use Patak's Brand)
Yellow Onion2 pieces · 1 medium onion- cut into thick slices (garnishing) + 1 medium white onion- diced
Table Salt0 pieces · salt to taste
Black Pepper0 pieces · coarse black pepper
Vegetable Oil1 ½ tbsp · 1 tablespoon vegetable oil + 1/2 tablespoon vegetable oil
Tomato, Beefsteak1 piece · 1 beefsteak tomato- diced
Garlic4 cloves · 4 cloves garlic- crushed and minced (click HERE for amazing garlic tips!)
Ginger2 tbsp · 2 tablespoons ginger- freshly grated (need help Tackling Ginger?)
Chilli Powder1 tbsp · 1 tablespoon chili powder (it should be spicy!)

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Steps

1Preheat the oven to 400 degrees. On a baking sheet place the squash halves, spray with PAM and sprinkle with 1-2 tbsp garam masala.
2Place in the oven and BROIL till tender and charred- about 10-15 minutes.
3While the squashes are roasting, in a large skillet, spray with PAM and add vegetable oil and set over medium heat.
4Add the cashews and saute until fragrant and slightly darkened.
5Add onions and peppers, sprinkle with black pepper and saute until soft, about 5-7 minutes. Once the onions and peppers are soft, but now brown, add the soaked basmati rice (make sure not to get any water in it!).
6Saute for 5-7 minutes. You want to toast the the rice.
7Remove the squash from the oven and cool for a few minutes before handling. Score the squash into small cubes, WITHOUT cutting through the skin. Scoop the cubes out into a bowl and set aside. Keep the shell aside, DONT throw out!
8Once the rice is toasted add 1 cup of water, pinch of saffron, cover and cook on medium-low heat, about 15 minutes. You want the rice to be cooked thru, not mushy so dont mix it around too much! Once the rice is cooked, add the cubed squash, tossing gently (you dont want the squash to break and mush around the rice).
9Add the Biryani paste and toss to coat.
10Mix in 3/4 of the chopped cilantro. Taste for salt and biryani flavor- it should be strong, spicy and aromatic.
11In a small skillet, spray with PAM and set over medium-high heat.
12Add onion slices, and saute without breaking up the circles. Cook until brown-ish about 4-5 minutes. Set aside.
13Fill each squash bowl with rice, just coming over the top. Top each one with an onion round and sprinkle with remaining chopped cilantro.
14Serve with yogurt or raita.