Since preparing this post, I tried out different types of winter squashes in the recipe, and all of them work equally well. The only thing to note is that cooking time varies according to the type of squash you use (for example, buttercup squash requires less cooking time than kabocha), so I recommend tasting and adjusting as you go.
1 bunch kale – stems removed, leaves chopped into bite size pieces
1/2 medium kabocha squash or other winter squash – roughly chopped, skin removed
1 tablespoon coconut oil
1 large onion – finely chopped
1 tablespoon curry powder (I used homemade curry from
Ever since I learned about the possibility of riceless risotto, it has become a staple lunch and dinner in our home. In this type of dish, rice gets replaced with rice-sized ‘grains‘ made up of a chopped vegetable. I’ve made it my mission to try making ‘rice‘ of all kinds of veggies, and so far I’ve really enjoyed riceless risotto made with broccoli stems, cauliflower and rutabaga.
Many winter …read more