Roasted Butternut Squash with Citrusy Black Rice, Apricot-Glazed Tempeh and Cumin Carrot Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the butternut squash on a baking tray, cut side up. Rub with 1 tablespoon olive oil, season with half the salt and a little black pepper, and roast for 40 to 45 minutes at 220 °C / 425 °F, until tender and browned at the edges.

2. 2

   Meanwhile, cook the black rice. Put the black rice in a saucepan with 480 ml / 2 cups vegetable broth. Bring to a boil, reduce the heat, cover, and cook for 30 to 35 minutes until tender. Let it rest for 5 minutes, then mix with the orange zest, lime zest, 60 ml / 1/4 cup orange juice, and 15 ml / 1 tbsp lime juice.

3. 3

   For the cream, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion, 2 garlic cloves, and the carrots. Cook for 6 to 8 minutes until they begin to soften. Stir in 1 teaspoon ground cumin and cook for 30 seconds. Add 240 ml / 1 cup vegetable broth, cover, and cook for 12 to 15 minutes until the carrots are very tender. Blend until smooth, adding up to 240 ml / 1 cup water if needed to loosen the texture. Adjust with salt and black pepper.

4. 4

   For the tempeh, whisk together the apricot jam, 3 tablespoons soy sauce or tamari, 1 tablespoon olive oil, 1 teaspoon ground cumin, the smoked paprika, and 2 minced garlic cloves in a bowl. Add the tempeh and toss well to coat.

5. 5

   Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Brown the glazed tempeh for 6 to 8 minutes, stirring often, until caramelized and cooked on the outside. If the glaze thickens too much, add 1 or 2 tablespoons of water to loosen it and coat the tempeh evenly.

6. 6

   Lightly toast the pumpkin seeds in a dry skillet for 2 to 3 minutes over medium heat, stirring, until fragrant. Set aside.

7. 7

   When the squash is roasted, scoop out some of the flesh from the center of each half to make a cavity, leaving a border so it keeps its shape. Finely chop the scooped flesh and mix it with the citrusy black rice.

8. 8

   Fill each squash half with the black rice mixture. Spoon the glazed tempeh over the top. If desired, return the filled halves to the oven for 5 minutes at 220 °C / 425 °F so they are served piping hot.

9. 9

   Serve each portion with a bed or swipe of cumin carrot cream. Finish with toasted pumpkin seeds, fresh parsley, and a little black pepper.