Pork ‘n Pumpkin Bowls

Ingredients: Butternut squash, brown rice, ground pork, small red cabbage

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Preparation Notes

– Steam rice in a pot using 3.5 cups water for 2.25 cups rice. Heat on max heat until water boiling and then reduce to a the lowest heat setting

– Cut butternut squash into small bite-sized cubes. Lay on a sheet pan, oil, and season with salt, pepper, and small amount of cinnamon. Roast at 390F for 25 minutes

– Cut the red cabbage in half and then cut each half into three pieces, ensuring some stem remains to hold together the leaves. Lay on a sheet pan, oil, and season with salt and garlic powder. Roast at 390F for 25 minutes

– In a pan, heat oil up and then place the ground pork to brown as much as possible. Drain any excess water released and cook until no raw pork remains. Season with soy sauce and chili powder

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Remarks

– You can add 5-10 more minutes and maybe a few more degrees to the baking time and temperature if you desire mushier squash
– The red cabbage could have also benefitted from some additional roasting time. It was cooked through but some additional roasty toasty surface is a nice touch