Roasted Squash with Citrusy Black Rice, Garlicky Mushrooms and Toasted Cashew Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Rinse the black rice and place it in a saucepan with 360 ml (1.5 cups) vegetable broth and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 30 to 35 minutes until tender and the liquid is absorbed.

2. 2

   While the rice cooks, toss the squash with 1 1/2 tablespoons olive oil, 1 teaspoon smoked paprika, the cumin, half of the thyme, 1/2 teaspoon salt, and black pepper. Spread on a tray and roast at 220°C / 425°F for 25 to 30 minutes, turning halfway through, until golden and tender.

3. 3

   In a small skillet over medium heat, toast the drained cashews for 2 to 3 minutes, stirring often, until fragrant. Transfer them to a blender with 120 ml (1/2 cup) vegetable broth, 1 garlic clove, Dijon mustard, apple cider vinegar, 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Blend until smooth; add a tablespoon or two of water if needed to adjust the texture.

4. 4

   Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring too much so they brown well. Add the 4 chopped garlic cloves, the remaining 1/2 teaspoon smoked paprika, the rest of the thyme, and a pinch of salt. Sauté for 3 to 4 minutes more until the mushrooms are tender and fragrant.

5. 5

   When the rice is ready, fluff it with a fork and mix in half of the chopped parsley, the remaining lemon zest, and the rest of the lemon juice. Taste and adjust with salt if needed.

6. 6

   To serve, spoon the black rice into shallow bowls or onto a platter. Top with the roasted squash, then the garlicky mushrooms. Add dollops of toasted cashew cream and finish with the remaining parsley and toasted pumpkin seeds.

7. 7

   Serve immediately, with extra black pepper if desired. If the cream thickens as it sits, loosen it with a tablespoon of water before serving.