Active Time

　　15 minutes

　　Total Time

　　1 hour, 10 minutes

　　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.

　　

Ingredients

2 servings

　　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)

　　

Step 1

Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.

　　

Step 2

Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25–30 minutes.

　　

Step 3

Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.