I was challenged to a vegan cookoff by Candice, aka The Edgy Veg. We recruited Whitney, aka Eco-Vegan Gal, to be our judge. She chose 3 ingredients for us, and we each had to come up with a recipe.
Our ingredients were teff, kabocha squash and nutmeg. All lovely, and wonderful for fall cooking.
I love nutmeg with curry spices, so I mixed those together and toasted them into a teff pilaf, which I piled atop a super soft roasted kabocha squash.
If you have trouble finding a kabocha squash, this will work wonderfully with any winter squash – buttercup, hubbard or butternut would be the best ones. You can also make things faster by using an eggplant, zucchini or tomato instead of the squash! Just scoop out the insides to roast, and add the insides to the pilaf.
And if you can’t find teff (I had a bit of an ordeal), you can easily swap in any other whole grain – brown rice, quinoa, millet, amaranth – anything, just note that the cooking time will change for different grains so use the standard cooking times for the one you use.
Curried Teff Pilaf Stuffed Squash
Prep time:
Makes 5-6 servings
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