Grain bowl with spiced squash, mushrooms, and curried yogurt recipe

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  • Yield: 4 Servings


  • 1 cup red, white, or brown rice, quinoa, or barley
  • Kosher salt
  • ½ cup olive oil
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cinnamon
  • 2 (1-pound) delicata squash or 1 (2-pound) acorn squash, halved, seeded, and cut crosswise into ½-inch-thick slices
  • 1 pound cremini or button mushrooms, trimmed and thinly sliced
  • 1 medium red onion, sliced ½ inch thick
  • 1 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon curry powder
  • 3 cups baby greens, such as watercress or arugula
  • Fresh cilantro leaves, for serving (optional)
  • Lemon wedges, for serving
How to Make It
  1. Preheat the oven to 400°F.
  2. Cook the grains with 1 teaspoon salt according to the package directions.
  3. Meanwhile, in a large bowl, whisk together the oil, pepper, cinnamon, and 2 teaspoons salt. Add the squash, mushrooms, and onion and toss to coat. Divide the vegetables between two rimmed baking sheets and roast, stirring and rotating the baking sheets halfway through, until they’re lightly browned and fork-tender, 25 to 30 minutes.
  4. Mix the yogurt, lemon juice, curry powder, and 1 teaspoon salt in a medium bowl. Divide the yogurt mixture between two bowls (swoosh it along the side of the bowl to make it pretty) and top with the rice, then the roasted vegetables and greens, then a little cilantro, if you’re using it. Serve with lemon wedges on the side.

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