Six Succulent Squash #5: Baby Dumpling Squash with Savory Vegetable-Rice

Andrew Gillert, photo

This delightful dish is a really 'quick fix', especially if made with leftover steamed rice.  The pretty green and cream striped squash has a sweet and mild flavor, perfectly complimented by the gentle taste of the veggies and rice.
You'll need: squash, coconut butter, lemon juice, Himalayan salt, black sesame seeds; long-grain rice, assorted vegetables, i.e. zucchini, peppers, Jerusalem artichokes, carrot, kale, ginger root, tomatoes, green onion, sprouted sunflower seeds, olive oil, tahini, light miso, allspice, black sesame seeds.
The Squash: Cut, clean and lightly steam squash.  When tender, place in individual serving bowls and season with lemon juice, coconut butter,  a sprinkle of Himalayan salt crystals, and black sesame seeds.
The Grain: Use leftover rice, or prepare long-grain organic basamati rice. Open the fridge and compile a selection of  autumn veggies.  Slice vegetables...zucchini, peppers, kale, tomatoes, and Jerusalem artichokes, etc .into small, bite-size pieces  Grate, or slice and lightly steam carrot.  In a serving bowl, blend 1 T. olive oil, 1 T. coconut butter, 1T. light miso,  1T. tahini, and 1/4 t. allspice.  Add sprouted sunflower seeds, finely chopped ginger root and green onion.  Stir in rice, and toss to coat well.  Add in sliced vegetables, and top with finely chopped ginger root and black sesame seeds.  Quick and delicious.