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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. buttercup squash (halved and seeded, sub with amerbercup, hubbard or kabocha squash)
- 1/2 sweet onion (large, peeled, or 1 whole small sweet onion)
- 2 large carrots (peeled)
- 1/2 fennel bulb (large, or 1 whole small fennel)
- 3 cloves garlic (with skin on)
- 1/2 tsp. sea salt (+ more to taste)
- 3 Tbsp. extra-virgin olive oil (divided)
- 1/4 cup white rice (rinsed)
- 4 cups water
- 2 Tbsp. low sodium tamari
- 1 tsp. ground cumin
- 1 tsp. fresh grated ginger
- 1/4 tsp. red pepper flakes
- 1/4 tsp. fresh ground black pepper
- 1 sprig fresh thyme (or sage)
- coconut milk (or non-dairy unsweetened yogurt)
- pepitas (maple spiced)
- 1/4 cup pumpkin seeds (raw shelled)
- 1 tsp. extra-virgin olive oil
- 1 tsp. maple syrup
- 1/4 tsp. ground cumin
- 1 pinch sea salt
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium940mg39% |
| Potassium1070mg31% |
| Protein9g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber7g28% |
| Sugars9g |
| Vitamin A170% |
| Vitamin C50% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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