Kabocha Squash Bowl: Take 1

the Anchovy-Shallot Vinaigrette before it makes it to stuffed squash!

  • 1 small Kabocha Squash, cut in half

  • 3 cloves garlic, minced

  • 4 green onions, white and green parts, chopped

  • 1 shallot, minced

  • 4 anchovy fillets

  • 2 tbsp white wine vinegar

  • 2 cups of cooked grain of choice (quinoa, millet, or brown rice)

  • 1 cup artichoke hearts, chopped

  • 2 cups arugula

  • Olive Oil

  • Sea Salt & Pepper

Place the squash halves flesh-side down on an olive-oil greased cookie sheet. Roast at 400 for 25-30 minutes, or until a fork easily pierces through skin into flesh. Prepare the vinaigrette by adding 1 minced garlic clove, the shallot, and the anchovies into a mortar. Use pestle to mash into a paste. If you don't have a mortar and pestle, just make sure to mince the garlic and shallot as tiny as possible, and mash the anchovy with the back of a spoon. Transfer to a small bowl, and add 2 tbsp of white wi