The perfect meal for me has three components: vegetables, a grain, and a delicious dressing. My farmers market is overflowing with fall squash right now, so I hauled a heavy pile home and perched them on my counter as decoration until I decided how I wanted to cook them. One day, I craved a warm, nourishing lunch, and cut them up for this filling meal. I used delicata and acorn squash, but this recipe would work with any types of squash you know and love—butternut, honey nut, koginut, pumpkin, you name it.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Cut the delicata in half and remove the seeds. Cut into long strips, then into 1/2" pieces. Place the squash in a bowl.
Cut the acorn squash in half and remove the seeds. Peel the skin off with a sharp peeler and cut into 1/2" cubes, about the same size as the delicata, and add to the bowl.
Add the red onion and garlic cloves to the bowl.
Cover the squash with olive oil, salt, and pepper and stir to combine.
Once everything is evenly combined, transfer the squash mixture onto the baking sheet. Roast for 15 minutes, then stir the squash so all sides get evenly coated. Cook for 15 minutes more.
Meanwhile, cook the rice. Rinse the rice until the water runs clear. Cover it with 1 1/2 cup water and cook over medium heat, loosely covered, until all of the water absorbs, about 20-25 minutes. Remove from heat and leave covered for 5 minutes, then fluff with a fork.
To make the dressing, whisk together the ingredients in a large bowl. Cover the dressing with the cooked squash and hot rice and mix together with a wooden spoon.
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