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Vegetarian Biryani (Indian Rice) Stuffed Winter Squash
HOMESTEAD AND CHILL55Ingredients
95Minutes
1160Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. butter oil
- 1/2 large yellow onion (medium to, diced)
- 2 whole carrots (about 1/2 cup chopped)
- cauliflower (cut into smaller than bite-size pieces, 1 cup after prepping)
- 5 large kale leaves
- 3 mustard greens
- 1 cup cooked chickpeas (this is flexible, go ahead and use a full 16 oz can if you wish!)
- 2 cloves garlic (minced)
- 1/2 tsp. Garam Masala (don’t skip this!)
- 1 tsp. fresh grated ginger
- salt
- pepper
- 1 Tbsp. butter oil
- 1 cup basmati rice (. We personally prefer the added nutritional value of brown basmati rice over white.)
- 2 cups vegetable broth (low-sodium or full sodium, your choice)
- 1 clove garlic (minced)
- 1/2 tsp. fresh grated ginger
- 1/2 tsp. Garam Masala
- 1 cinnamon stick (sub with ½ tsp ground cinnamon)
- 1/2 tsp. turmeric powder (sub with ½ Tbsp fresh grated turmeric if you happen to have some)
- 2 bay leaves
- 1/2 tsp. chili powder (if you prefer your biryani with some heat, we skip this, optional)
- 1/4 cup dried cranberries (sub with golden raisins or dried cherries)
- 1/4 cup chopped nuts (roughly, such as cashews, almonds or walnuts, sub with shelled pumpkin seeds if you have a nut allergy.)
- 8 oz. crumbled feta cheese (not traditional to biryani, but delicious!)
- fresh cilantro (chopped as a topping at the time of serving)
- plain yogurt (also for topping at the time of serving)
- 2 winter squash (hard, choice, with a good size "bowl" such as Acorn squash, Delicata, Kabocha, or sugar pie pumpkins)
- cooked vegetables
- 1 Tbsp. butter oil
- 1 large yellow onion (medium to, diced)
- 2 whole carrots (about 1/2 cup chopped)
- 1 cup cauliflower florets (cut into smaller than bite-size pieces)
- 5 leaves large kale leaves (or a small bunch de-stemmed and chopped. About 1/2 to 2/3 packed cup after prepping.)
- 1 cup cooked chickpeas (up to a full 15-16 ounce can)
- 2 cloves garlic (peeled and minced)
- 1/2 tsp. Garam Masala
- 1 tsp. fresh grated ginger
- salt
- pepper
- 1 cup basmati rice (brown or white)
- 2 cups vegetable broth (regular or low sodium – salt the veggies less if using full-sodium)
- 1 Tbsp. butter oil
- 1 clove garlic (peeled and minced)
- 1 tsp. fresh grated ginger
- 1/2 tsp. turmeric powder (1/2 Tbsp if using fresh grated turmeric)
- 1/2 tsp. Garam Masala
- 2 bay leaves
- 1 cinnamon stick (sub with 1/2 tsp powder)
- 1/2 tsp. chili powder (if you prefer your biryani with some heat, optional, we skip this)
- 1/4 cup dried fruit (cranberries, cherries or golden raisins)
- 1/4 cup chopped nuts (roughly, cashews, almonds or walnuts – sub with pumpkin seeds for those with tree nut allergies)
- 5 oz. crumbled feta cheese (not traditional to biryani, but delicious!)
- chopped fresh cilantro (to sprinkle on top at the time of serving)
- plain yogurt (add a dollop at the time of serving)
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NutritionView More
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1160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1160Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium2750mg115% |
| Potassium1920mg55% |
| Protein37g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate157g52% |
| Dietary Fiber16g64% |
| Sugars32g |
| Vitamin A340% |
| Vitamin C140% |
| Calcium90% |
| Iron60% |
* 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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