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Squash & Crispy Kale Bowls with Pomegranate and Miso-Ginger Dressing

Course Dinner
Author Izy


  • 1/2 a medium butternut*/crown prince squash or 1 kabocha squash , (around 500g)
  • 2 tbsp olive oil or rapeseed oil
  • salt
  • 120 g long or short grain brown rice , , rinsed
  • 3 or 4 large leaves of curly kale
  • handful of pomegranate seeds
  • 20 g hazelnuts , , chopped


  • 1 tbsp freshly grated ginger
  • 1 clove garlic , , crushed
  • 2 tbsp white , (shiro) miso
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp honey or maple syrup
  • 2 tsp mirin
  • juice of 1/2 a lime or lemon


  • Preheat the oven to 180 C (350 F).
  • Peel the squash and cut into 2 to 3cm wide pieces in the shape of a half moon (see notes if you're using a butternut squash). Place into a baking tray and drizzle with half the oil, flip the pieces over and drizzle the other side with oil. Season with a pinch of salt and roast in the oven for 45 minutes - flipping the squash pieces halfway through their baking time.
  • Meanwhile, cook the rice: place the rice into a small pot and cover well with cold water. Season with a pinch of salt and bring to the boil over a high heat. Once boiling, turn the heat down to the lowest heat possible and cover with a lid. Leave to cook for 20 minutes (for long grain brown rice) or 30 minutes (for short grain brown rice). Drain the rice then return it to the pot and cover with the lid again, off the heat. Leave for 5 minutes to absorb the excess water.
  • Once the squash has roasted, remove from the baking tray to the two bowls - leave the oven on but turn the heat down to 140 C (290 F). Place the kale onto the baking tray and toss with any oil left on there (if there isn't much oil, just drizzle some more on) until well coated. Season with a sprinkle of salt and bake for 4-6 minutes until just crisp.
  • Mix together all the dressing ingredients in a bowl until smooth.
  • Assemble your bowls: to the bowls with the squash, spoon in the rice, top with the crispy kale, pomegranate seeds and hazelnuts. Drizzle with the dressing and serve!


- if using a butternut squash, the bulbous base is better for this recipe visually as you can get those half-moon shapes. However, it doesn't really matter that much so use whichever part you want! If you are using the neck of the squash, just cut that into ~3cm chunks instead.