Roasted Kabocha Squash and Mushrooms on Cauliflower Rice with Moroccan Sauce
Nothing, in my mind, says fall more than delicious, savory Kabocha squash soup with mushrooms and warming spices. For years, I bought dark green skinned squash in farmers markets and grocery stores. This year I grew my own kabocha squash, and to my surprise, they were orange in color. My farmer suggested it was time to harvest them. I protested and said, “they’re not ready, don’t they need to turn green?” She replied that the orange color is a different variety, and sweeter than the more savory dark green variety. That got me thinking that Moroccan spiced sauce with the sweet roasted Kabocha squash with mushrooms sounded like a good idea! Here is another delicious fall kabocha squash meal, sure to delight.
(Combine all of the ingredients and store in a glass spice jar)
Preheat the oven to 400℉
Make the dish ahead! The spices become even more pronounced! Place it in a casserole or oven proof dish and refrigerate for a day, or at most, two. It’s fine to mix the vegetables in with the cauliflower rice. Remove from the refrigerator an hour or before reheating. Place the casserole dish in a preheated 350℉ oven for 20 minutes or until warmed through.