Whew!  After a whirlwind jaunt through NaNoWriMo land, I’m back!  I meant to blog over the last couple weeks, I really did, but then I got it in my head that maybe I could finish NaNo in half a month instead of a month.  And so sparked fifteen days of furious writing, which didn’t leave a whole lot of brain space for anything else word-related.

So to make it up to you, I present a recipe I tossed together a while back after purchasing a lovely butternut squash at the local farmstand.  Alas, though it is now closed for the winter, there are still squashes a-plenty at stores and farmer’s markets.  There’s really no excuse to not be eating squash this time of year!

This is pretty much a variation of “the bowl,” though it’s a little more involved than most bowl recipes.  I was craving butternut squash curry, but couldn’t find a recipe that I liked.  Any kitchen-loving vegan knows what that means: time to invent!  Figuring you can’t go wrong with roasted squash, I cubed the squash up and stuck it in the oven.  You can’t really go wrong with kale, either, so I made that the “green” component of the bowl by wilting it in a saute pan with some water.  A little brown rice, some chickpeas, and voila!  A full meal in a bowl.

All that was left was the sauce.  Since I wanted curry, I used this recipe for coconut curry sauce, but you can use any kind of sauce you want, really.  Even just a drizzle of liquid aminos would taste great on this.  As long as it’s something that goes with the roasted sweetness of butternut squash, it’ll work!

I roasted the squash without oil on a parchment-lined baking sheet, but if you prefer, you can drizzle it with a little olive oil before popping it in the oven.