ROASTED KABOCHA (JAPANESE PUMPKIN) SQUASH BOWL ENJOY DAN:

ROASTED KABOCHA (JAPANESE PUMPKIN) SQUASH BOWL by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 kabocha squash, tops removed jack-o-lantern style, seeds removed

1 cup long grain rice

3 tablespoons olive oil, divided

Sea salt and freshly ground black pepper to taste

1 onion, thinly sliced

3 baby bok choy, thinly sliced

2 cups chanterelle mushrooms

2 garlic cloves, smashed

1 cup vegetable broth

2 tablespoons EACH sake, and mirin

1-1/2-tablespoon soy sauce

1 tablespoon Worcestershire sauce

1/4-teaspoon EACH cumin, smoked paprika, and cayenne pepper

1/4-cup pine nuts, toasted

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   After hollowing squash, whisk together 1 tablespoon oil, salt, and pepper.

2.   Using your finger, rub mixture over the outsides and insides of the squash.

3.   Place in a baking dish, replacing the caps.

4.   Add water to accumulate about 1/2-inch.

5.   Cover with foil and bake until the squash pierces easily with a fork, but is still firm, about 45 minutes.

6.   While squash bakes, cook long grain rice according to package directions.

7.   Add 2 tablespoons oil to a skillet over medium-high heat when sizzling.

8.   Add onions, bok choy, mushrooms and sauté for 6 minutes add garlic and sauté for 1 minute.

9.   add remaining ingredients; bring to a boil; cove reduce heat and

simmer for 12 minutes.

10  Add brown rice stir to incorporate.

11  Stuff each squash bowl with rice ingredients.

12  Cut and eat the whole thing, including skin of the Japanese squash.

ENJOY DAN:                                                     LOVE COOKING AND SHARING!!