Curry Roasted Squash and Sweet Rice

It is winter time for us, well at least it feels like it is. And with winter squash and all the good hearty veggies in season a meal of curry roasted acorn squash and sweet veggie rice was just what the doctor ordered. This recipe is flavorful, sweet, filling, and hearty for those nearly-winter nights curled up with the ones you love whole watching a movie.

Spice Mix Recipe
combine the following:

• 1 Tbsp. white sugar
• 1 Tbsp. curry powder
• 1/2 Tbsp. dried basil
• 1/4 tsp. cinnamon
• 1/4 tsp. salt
  
• 1/8 tsp. nutmeg
  

Curry Roasted Acorn Squash
Ingedients

• 1 large acorn squash
• 1/2 cup oil (divided)
• 1 Tbsp. spice mix

Directions

• preheat oven to 350
• cut squash in half length wise (stem to base)
  
• place squash, flesh side facing up, in a roasting pan
• sprinkle liberally and evenly with spice mix
• drizzle 1/4 cup oil on squash flesh
• pour the remaining oil into base of pan
• cook for 30 minutes then flip flesh side down
• cook another approximatly 30 minutes

Sweet Veggie Rice

Ingedients

• 1 cup rice (any variety--I used white)
  
• 1 cup minced cauliflower (only use tops-no stems)
  
• 1 diced small red onion
• 1 Tbsp. spice mix
  

Directions

• preheat oven to 350 (or use oven while cooking squash to save time)
•  rinse rice till water runs clear
  
• pour rice into a metal loaf pan
• mix water and spice mix then pour over rice
• add cauliflower and onion
  
• cover with tin foil and poke a few small vent holes
• cook for 15 minutes or until rice is cooked to your liking