Description

This vibrant dish features pan-fried Kabocha squash with a hearty salad of black bean quinoa and wheat berries, complemented by mustard greens tossed in a miso vinaigrette.

Ingredients

Units Scale

1 lb Kabocha squash, peeled and cut lengthwise into 1/2 inch wedges
2 tablespoons vegetable oil
1 tablespoon sesame oil
Sea salt and freshly ground black pepper, to taste
1 cup cooked quinoa
1 cup cooked black beans
1 cup cooked wheat berries
1 cup kale, chopped
1 cup Oyster mushrooms, sliced
1 cup sweet potatoes, diced
1 tablespoon chili flakes
1/2 cup Kabocha seeds, toasted
1 cup mustard greens, blanched
1/4 cup miso vinaigrette

Instructions

Heat the vegetable oil and sesame oil in a large skillet over medium heat.
Add the Kabocha squash wedges and sauté for 4-5 minutes per side, until golden brown, caramelized, and cooked through. If needed, add a splash of water to steam and soften the squash. Season with sea salt and freshly ground black pepper to taste.
In a large bowl, combine the cooked quinoa, black beans, wheat berries, kale, Oyster mushrooms, and sweet potatoes.
Sprinkle the chili flakes over the salad mixture and toss to combine.
Top the salad with the toasted Kabocha seeds for added crunch.
Blanch the mustard greens in boiling water for 1-2 minutes, then drain and toss with the miso vinaigrette.
Serve the pan-fried Kabocha squash alongside the hearty salad and dressed mustard greens.

Notes

Kabocha squash has a nutty flavor and dense texture, making it ideal for vegetarian dishes. The peel is edible and adds extra nutrients. Toasted Kabocha seeds add a delightful crunch to the salad. The miso vinaigrette enhances the mustard greens with a savory depth.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4 grams
Sodium: 450 mg
Fat: 15 grams
Carbohydrates: 45 grams
Fiber: 8 grams
Protein: 12 grams
Cholesterol: 0 mg