Acorn squash bowl with black rice and kale

This bowl with roasted acorn squash, pecan nuts, kale, and black rice is the perfect fall bowl! It’s warm, delicious, comforting and very simple to make.

Pennsylvania is a very beautiful place for the fall season. I’m surrounded by trees filled hills with orange leaves. It’s very magic! I love these colors, it’s very inspiring.

Now, I can find so many squashes at the supermarket, I love these they remind me of the garden of my grandfather! There are different colors of squash and each of them has a different taste. Today, I tried the acorn squash! I don’t think I have it in France. We are more boring about squash, we have butternut, “potimarron” (small pumpkin) and pumpkin. Now, there is some spaghetti squash but it’s not common.

To add some greens, I choose kale, it’s also a fall veggie and it’s very healthy. I usually cook it a little bit in a frying pan because I find it too crunchy when it’s raw.

The other ingredient I love so much is black rice! It’s my favorite rice, very tasty and the healthier. Its black color makes it rich in antioxidants. I found it a few years ago, I was always preparing it in a salad with roasted sweet potatoes, arugula, feta cheese and pomegranate, a pure delight!

I’m sure you will like this bowl! It’s simple with few ingredients and very healthy. Don’t forget to follow me on Instagram!

Acorn squash bowl with black rice and kale

• Author: Mary
• Prep Time: 15
• Cook Time: 40
• Total Time: 55 minutes
• Yield: 4 pers 1x
• Category: Warm bowl

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Description

Delicious warm bowl for fall with squash, simple, delicious and healthy. 

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Scale 1x2x3x

Ingredients

• 1 acorn squash
• 1 cup raw black rice
• 1/2 lb kale
• 1/2 cup pecan
• 4 tbsp olive oil
• Salt and pepper

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Instructions

1. Rinse and cut the acorn squash in slices. Brush all the pieces with 2 tablespoons of olive oil, salt and pepper. Place in the oven for 40 minutes at 400°F.
2. Rinse and cook the black rice. Follow the instructions on the packet (it’s about 20-25 minutes).
3. Rinse the kale and remove the leaves. Cook them with olive oil with a pinch of salt in a nonstick pan for 2 minutes. Them remove from the heat and add the pecan, sauté for 3-5 minutes.
4. When the acorn squash is ready and soft inside, serve. Start with black rice, kale, acorn and pecans on the top. Salt and pepper if you want.

Keywords: bowl, squash, fall, black rice