Roasted Almond Squash Rice Bowl

Roasted Almond Squash Rice Bowl
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What Started it all:
Almonds, Squash, soy sauce, rice cooker


  • Almonds
  • Squash
  • Soy sauce
  • Rice cooker


  1. Preheat the oven to 375°F (190°C).
  2. Spread the almonds on a baking sheet and roast them in the oven for 8-10 minutes, or until they are golden and fragrant.
  3. While the almonds are roasting, peel and dice the squash into bite-sized pieces.
  4. In the rice cooker, combine the diced squash, roasted almonds, and a generous splash of soy sauce.
  5. Add water to the rice cooker according to the rice cooking instructions, and then cook the squash and almonds in the rice cooker until the squash is tender and the flavors have melded together.
  6. Once the rice cooker is done, fluff the rice and squash mixture with a fork, and serve it in bowls.

NOTE: Unless added by users, images generated by AI may not actually look like the recipe.