Delicata Squash Kimchi Bowls with Almond Butter Sauce and Breadcrumbs
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
Squash Bowls:
  • 2 Delicata squash
  • 3 oz (little less than ½ cup) Kimchi (mild or spicy depending on your preference)
  • 1 Cup steamed Brussel Sprouts
  • ¾ Cup diced honey crisp apples
  • Two standard slices of whole grain bread (for making bread crumbs)
Almond Butter Sauce:
  • 3 Tablespoons creamy almond butter, salted (make your own)
  • 1 Teaspoon apple cider vinegar
  • ¼ Teaspoon maple syrup
  • Pinch of cinnamon
  • Pinch of salt (or more to taste if you are using unsalted almond butter)
  • Hot water to thin
Optional:
  • For added spiciness drizzle some sriracha on top
Instructions
  1. Preheat oven to 350F.
  2. Slice end stem off each squash. Slice in half lengthwise and scoop out seeds.
  3. Lightly spray or coat with olive oil and sprinkle insides with salt.
  4. Bake in oven for 30 minutes or until flesh yields easily to a fork.
While your squash cooks:
  1. Slice two standard sized pieces of whole grain bread into small cubes. Lay out on a baking sheet and lightly spray with olive oil and sprinkle some salt. Place in toaster oven until the bread is crispy, hard and browned, about 5-7 minutes. If you don't have a toaster place in the oven with the squash and keep a close eye on them so they don't burn. Once crunchy and browned, remove from oven, they will crisp up even more. Once they have cooled, place inside a blender or food processor and blend until only crumbs remain. Set aside.
  2. Chop your kimchi and apple into bite-sized pieces.
  3. Steam your brussels sprouts, as per your favorite method. I microwave them with a drop of water for about 5 minutes or until tender, mixing halfway through. Divide into halves or quarters. Set aside.
To make the sauce:
  1. Combine almond butter, apple cider vinegar, maple syrup, cinnamon, and salt. As you mix, slowly add hot water until the mixture is pourable.
To assemble your bowls:
  1. Layer brussels, apples, and kimchi into the delicata squash wells.
  2. Sprinkle breadcrumbs generously over the top of each squash. Either pour sauce directly over each "bowl" or place the assembled bowls back in oven for a quick five-minute reheat to get everything a warm and crisp up the breadcrumbs. Be very careful not to burn the breadcrumbs.
Recipe by at https://www.thescratchartist.com/delicata-squash-kimchi-bowls/