Roasted Kabocha Squash and Shiitake Mushroom Bowl

Ingredients

• 1 small Kabocha squash
• 8 oz Shiitake mushrooms
• 4 cups Quinoa (cooked)
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 teaspoon Ginger (grated)
• 1 tablespoon Rice vinegar
• 1 teaspoon Maple syrup
• 2 tablespoons Scallions (chopped)

Instructions

1. 1Preheat your oven to 400°F (200°C). Take the 1 small Kabocha squash, carefully cut it into bite-sized pieces, and remove all the seeds.
2. 2Slice the 8 oz Shiitake mushrooms. On a baking sheet, toss the cut Kabocha squash and sliced Shiitake mushrooms with 1 tablespoon of Soy sauce and 1 tablespoon of Sesame oil, ensuring they are evenly coated.
3. 3Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the Kabocha squash is tender when pierced with a fork and the edges of both the squash and mushrooms are slightly caramelized.
4. 4While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of Soy sauce, 1 teaspoon of grated Ginger, 1 tablespoon of Rice vinegar, and 1 teaspoon of Maple syrup until well combined.
5. 5Divide the 4 cups of cooked Quinoa evenly among four serving bowls. Top each bowl with the roasted Kabocha squash and Shiitake mushrooms.
6. 6Drizzle the prepared dressing over the contents of each bowl and garnish with the 2 tablespoons of chopped Scallions before serving.

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