• prep: 15 min
• cook: 1 hr 10 min
• total: 1 hr 25 min

servings:

No squash? No problem. This rice bowl—which was developed for our #cook90 initiative—can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.

• 1/2 cup red, white, or brown rice, quinoa, or barley
• Kosher salt
• 3 tablespoons olive oil
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1 medium delicata squash (about 1 pound), halved lengthwise, or 1/2 acorn squash (about 1 pound), quartered, seeded, cut crosswise into 1/2"-thick slices
• 8 ounces cremini or button mushrooms, trimmed, sliced
• 1 small red onion, sliced 1/2" thick
• 1/2 cup Greek-style plain full or low-fat yogurt
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon curry powder
• 2 cups baby greens, such as watercress or arugula
• Lemon wedges and cilantro leaves (for serving; optional)

Click Here For Step-By-Step Instructions