Don't feel like you have to pass this recipe over if you can't find a kabocha squash. You can also use a butternut squash as a replacement, or even sweet potatoes if you really hate trying new things. What is important is having 2 pounds of it and giving the recipe enough time to have the flesh break down. VERY heavy metal.
Inspiration: Epicurious
Ingredients
1 1/2 cups short-grain brown rice
2 tbsp olive oil, divided
1 tsp kosher salt, plus more
1 (1 1/2") piece ginger, peeled, finely grated
4 garlic cloves, finely chopped
5 cups low-sodium vegetable broth
1 small kabocha squash (about 2 lb), peeled, cut into 1/2" chunks
1 1/2 cups thinly sliced Tuscan kale
5 tbsp white miso paste
1/4 cup tahini
1 tbsp sesame oil
2 scallions, white and pale-green parts only, thinly sliced
2 tbsp toasted sesame seeds
Sriracha, for serving
Preparation
Mix rice, 1 tbsp olive oil, a pinch of salt, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce heat and simmer until rice is al dente, about 25 minutes. Drain; set aside.
Meanwhile, heat remaining 1 tbsp olive oil in a large pot over medium. Add ginger and garlic and cook, stirring occasionally, until fragrant and just starting to brown, about 1 minute. Add broth, scraping the bottom of the pot with a wooden spoon to release garlic mixture, and bring to a simmer. Add squash and simmer 8 minutes. Add kale and cook, stirring, until vegetables are cooked through, 3–5 minutes.
Whisk miso, tahini, sesame oil, and 1 tsp. salt in a medium bowl. Add 1/2 cup hot water and whisk until very smooth. When vegetables are cooked through, remove pot from heat and gently stir in tahini mixture (overheating tahini will cause it to separate). Season to taste, then immediately divide among bowls with brown rice. Top with scallions, sesame seeds, and Sriracha.
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