This delightful dish features roasted butternut squash filled with a savory medley of rice, Brussels sprouts, carrots, and garbanzo beans, all infused with a rich soy-tamari sauce for a satisfying meal.
Ingredients
1 whole butternut squash
1 cup water
1 cup rice
2 cups Brussels sprouts
1 cup carrots
1 can garbanzo beans
1/2 cup soy milk
3 tablespoons tamari
1 teaspoon turmeric
2 cloves garlic
Method
Preheat your oven to 400°F (205°C). Place the butternut squash cut side up in a baking dish with an inch of water, then cover it with aluminum foil.
Bake the squash for about 60 minutes until its flesh is soft and can be easily pierced with a fork. Keep it warm after removing it from the oven.
In a pot, bring water to a boil, add the rice, stir, then reduce the heat, cover, and let it simmer for 20 minutes.
While the rice cooks, heat a skillet over medium-high heat and add chopped Brussels sprouts, diced carrots, and canned garbanzo beans.
In a mixing bowl, blend soy milk, tamari sauce, turmeric, and minced garlic. Pour this sauce over the vegetables in the skillet, tossing them to coat evenly.
Cover the skillet and let the veggies simmer for about 20 minutes, or until they become tender. If needed, add a little water or more soy-tamari mixture to keep the dish moist.
Mix the cooked rice with the sautéed vegetables and fill the roasted butternut squash halves with this hearty mixture. Offer extra tamari on the side for drizzling over the top. Savor your delicious creation!
