As the autumn kicks in with temperatures dropping slowly but surely, as it should and it’s expected, I prefer my food to get warmer, heartier, go for healthier choices and….of course, have a bit of a kick.
- It sustains local farming;
- It gives us the best- nutrition-wise- and
- It’s seasonal which is very important.
I remember years ago going to the supermarket filling up the trolley with everything I fancied (being hungry never helped) and spending a lot of money on so much stuff that I would never touch nowadays. Since I have changed my way of shopping for groceries, food is costing us less, paradoxically I know because organic is more expensive, but that is because we buy less, we buy better quality, we buy what we need and I never throw away food. Ever!
* It took me a lot less to get this dish ready since I had the rice, quinoa and pumpkin already cooked – had them as leftovers.
I am sure you know what it’s like when you have a handful of this a handful of that that makes it quite difficult to know what to make with all these little leftovers.
This dish is great at gathering all these little quantities of leftover ingredients.
Squash prep
* if you are not cooking this from scratch and you have it leftover you will need to warm this up at some point either in a pan or in the oven for a few minutes.
* squash preparation it’s easy, just wash thoroughly, cut it into two halves, scoop out the seeds and bake for about 35-40 minutes. Wash the seeds, season them (salt and pepper) and throw them in the oven too on a tray. They’re way too good to throw away.
Leftovers…
* I do this a lot and I do recommend it to you too especially when you know the next day is a busy one- whenever I bake something in the oven here it goes a pumpkin or some potatoes that can be a next-day lunch or supper. It saves quite a bit time and energy. Planning ahead a little it’s magnificent.
Many of my friends and family ask me quite often, how can I possibly cope with cooking every single day- well, this is how.
What is Dudhi?
You may or may not heard of this vegetable before. It is actually known under few other names, depending on where you are in the world – it is also known as calabash, doodhi, bottle gourd or lauki. It is a nice vegetable but you need to make sure it is not bitter as that is an indication of this veggie being poisonous. Preparation is simple. Peel, wash chop, making sure it is not bitter once again. I never eat it raw but always cooked.
Other tips
* to infuse the balsamic vinegar simply add fresh thyme to the balsamic vinegar you will be using for at least half an hour before using or dry thyme to a larger quantity which can be used in the future. Use your instincts. 😉
* herbs used – lemon thyme, lovage and parsley, all from my own garden.
* it serves 4 people if served on its own but it will serve 6 with some meat as a side depending on the pumpkin/squash size. This was a rather larger one.
Three grains, mushrooms with fresh herbs and onion squash bateau
Ingredients
- 1 whole onion squash organic *
- 400 g mushrooms divided into half
- 100 g brown rice organic I used brown short-grain rice (organic)
- 50 g rice long-grain rice
- 150 g quinoa I used red and black mixed
- 10 sprigs freshly herbs *
- 150 g dudhi finely diced *
- 2 sticks celery organic
- 2 small red peppers finely diced
- 1 tsp coconut oil
- 1 drizzle Tabasco sauce (optional)
- 4 tbsp balsamic vinegar or lemon juice (or a mix of both) *
Instructions
- Boil or steam quinoa and both rice and bake the squash* if not cooked or baked already. I’ve had these leftover from the night before.
- Chop half of the mushroom quantity into thin slices the remaining half pulse in a food processor until they become like a small rice grains or couscous size.
- Place a slightly deeper pan on medium fire, add 1/2 of the coconut oil and brown slightly the mushroom slices. When ready, take out on a plate and set aside.
- In the same pan add the other half of the coconut oil, the diced dudhi, the celery and cook for about 4 minutes stirring occasionally. Add the peppers and the riced mushrooms and cook for a further 5 minutes stirring every so often.
- Add the rices and the quinoa mix well for 3 minutes. Mix in the finely chopped herbs along with cooked mushroom slices and mix well for 1-2 minutes stirring almost constantly. Turn off the heat, spoon this into the squash boats and serve.
Beth says
Looks delicious! I love squash in the fall and winter! I don’t usually mix grains! Such a great idea, for the different health effects! I can’t wait to try this!
Ramona says
Thank you Beth! I love mixing the grains for the health effects and for the different flavours and textures. Its just great. I am really glad that you like the recipe and will be giving it a go. Have a wonderful day!
Amanda says
This recipe is right up my alley! Can’t wait to try!
Ramona says
Hi Amanda and thank you! I’m really glad you’re keen to try it. Let me know how you’ve liked it?.
Nikole says
Such a vibrant looking dish! I love your food photography and your healthy approach to cooking! Cheers!
Ramona says
Thank you ever so much Nicole for your nice words, it means a lot to me ?
Anna says
This squash dish looks totally spectacular and I can see it being wonderful for entertaining. The fact that it’s full of nutritious goodies is just a bonus 🙂
Ramona says
Thank you Anna. Yes, it is great for sharing at parties or whenever you have some friends and family over. It looks great too. I’m really glad that you like it.
Alexis says
I Love fall related squash dishes. This dish looks amazing! Going to add this to our meal plan for sure!
Ramona says
Thank you Alexis,
I am so glad you like it, we love fall dishes too, the colours and nourishment are just great.Have a wonderful week! xx
Amanda says
I can’t get enough fall food right now! This is so hearty and delicious with that soft rice and mushrooms, and then the sweet squash adds a nice counter to the savory. Thanks for sharing!
Ramona says
Thanks dear Amanda, same here – this is how the cold weather goes unnoticed really – food fall food makes us forget about all the negatives the season brings with 😉
Alisa Infanti says
I love the colours in your pictures. This recipe sounds perfect for Thanksgiving dinner. I love the mushrooms and earthy herbs combined with the squash… sweet and savoury!
Ramona says
Thanks Alisa,
I do hope you will try this recipe for Thanksgiving! It is delicious indeed 😉
Stine Mari says
This meal looks fabulous! I love all the hearty and healthy Fall dishes. I know it can be a little difficult to choose healthy now when it’s getting colder, but you’re right it’s all about the healthy habits. So great your children choose healthy too!
Erika says
This looks like the perfect Fall meal. So cozy and great flavors.
Ramona says
Thank you Erika, it is the perfect fall meal and I could have it all day, every day.
Sophie says
I love fall roasted pumpkins so so much, and your whole halves look so tasty. Really a good one!
Ramona says
Thank you so much Sophie, they really were super good! 😉
Emily says
What a delicious Fall recipe! I love the presentation and that it has quinoa and squash in it- two of my faves!
Ramona says
Thank you Emily, I hope you will make this soon and enjoy it as much as we do!
Candiss says
I love the fall season and all the squash. This preparation looks great with the 3 grains and veggie packed filling!
Ramona says
Thanks Candiss!
Jacqui Debono says
We have so many squashes coming out of the garden, and there is only so much squash soup I can eat! This will be perfect for a healthy weeknight dinner!
Ramona says
Thank you Jacqui, indeed! Just made some more last night.
Alexis says
I’ve got squash in my pantry right now! I’m definitely making this dish for dinner this week. Thank you!
Ramona says
Thanks Alexis, enjoy it! 😉
Cathleen @ A Taste of Madness says
I love squash season, and yet for some reason I have never cooked with them. This has GOT to change!!
Ramona says
Oh, yes, definitely needs to change – squash is amazing! Thank you Cathleen!
Mirlene says
You had me going at squash. I am looking forward to trying this recipe.
Ramona says
Thanks Mirlene – it is good, let me know how you liked it 😉
Lathiya says
This sounds like a perfect fall recipe. Had to give this a try as never made squash.
Ramona says
I am glad youlike the recipe 😉