Skillet Mushroom, Butternut Squash and Brussels Sprouts Rice with Tahini Drizzle

 

This was inspired by a dish that Leslie Leopardi, Pittsburgh-area Health & Wellness Coach focusing on plant-based nutrition, herbal medicine & movement. and her friend prepared during their demonstration of their Rice & Veggie Stuffed Acorn Squash with Garlic Tahini Sauce dish at one of the  Plant Based Pittsburgh Demo Sessions.

I loved the dish so I decided to come up with an easier version without stuffing a baked acorn squash.  Instead I just used frozen butternut squash for the rice filling and eat it as such.  Of course with the Tahini drizzle.  Instead of using special seasoning which was not specified during the demo I used just soy sauce and maple syrup.  

My carnivore husband ate the leftovers which I was keeping for my breakfast in the fridge.  That is proof it is good.  

Skillet Mushroom, Butternut Squash and Brussels Sprouts Rice with Tahini Drizzle

2 tbsp vegetable broth or as needed

1 onion, chopped

1 garlic clove, minced

1 cup mushroom pieces

3 or more tbsp soy sauce

1 tbsp maple syrup

1 cup frozen butternut squash, cooked in the microwave

1 cup brussels sprouts, cut in bite size pieces

2 cups left over rice

Heat the broth in a skillet and add the onion and garlic till cooked.  Add the mushroom, soy sauce and maple syrup in the skillet and heat till the mushroom absorb the seasoning.  Add the butternut squash and brussels sprouts and just heat through.  Do not over cook.  Add the rice and add more broth as needed with stirring.  Add more soy sauce to taste.  Drizzle on top tahini miso mixture.

Tahini and Miso Drizzle

2 tbsp tahini paste

2 tsp miso paste

1/4 tsp garlic powder

Mix all in a small container.