By Nonie Taul
What do you get when you ask local celebrity chef and caterer Will Hughes for his “go to” healthy Fall & Winter recipe? A Grilled Acorn Squash, Carrot, Fig & Edamame Bowl of course! Thanks to Will Hughes – we are inspired to use Fall and Winter ingredients like butternut squash, carrots, and figs to create this grain bowl that would be perfect for a healthy lunch! You could even meal prep the ingredients on the weekend, stock them in your fridge and you have healthy lunches to go all week long! If you wanted to – simply add a meat or protein and voilà you have yourself a gourmet and delicious Fall & Winter dish that will keep you feeling Naturally Strong all season long!
Grilled Acorn Squash, Carrot, Fig & Edamame Bowl
- 2/3 cup black rice*
- 1 pound butternut squash
- 1 small red onion, peeled, sliced into 1⁄4 inch rounds
- 1⁄2 pound carrots, peeled and split, lengthwise
- 1/2 teaspoon sweet smoked Spanish paprika
- 1/4 teaspoon kosher salt
- 5 tablespoons olive oil, divided
- 1 1/2 tablespoons lemon juice
- Pepper to taste
- 2 tablespoons sliced green onions
- 1/2 cup edamame seeds, roasted
- Fresh Figs
Bring a large pot of salted water to a boil over high heat. Add the rice, adjust heat to maintain a lively simmer, and cook until rice is tender, about 30 minutes. Drain and rinse with cool water.
Preheat grill pan to medium high heat. Peel and seed squash and cut into 1-in. cubes. In a large bowl, toss squash, onion & carrots with paprika, salt, and 2 tbsp. oil. Spread on a grill pan in single layer and stirring occasionally, until browned and tender. Let cool.
Whisk together remaining 2 tbsp. oil, lemon juice, and pepper in a serving bowl. Toss with reserved rice, roasted squash, green onions, chopped carrots.
Sprinkle with roasted edamame. Garnish with whole fresh figs.