Roasted Almond Squash Rice Bowl
What Started it all:
Almonds, Squash, soy sauce, rice cooker
This dish is all about bold flavors and comforting textures. It’s a perfect combination of roasted almonds, tender squash, and savory soy sauce, all cooked to perfection in a rice cooker. Get ready for a fiery burst of flavor in every bite!
Ingredients
- Almonds
- Squash
- Soy sauce
- Rice cooker
Instructions
- Preheat the oven to 375°F (190°C).
- Spread the almonds on a baking sheet and roast them in the oven for 8-10 minutes, or until they are golden and fragrant.
- While the almonds are roasting, peel and dice the squash into bite-sized pieces.
- In the rice cooker, combine the diced squash, roasted almonds, and a generous splash of soy sauce.
- 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.
- Once the rice cooker is done, fluff the rice and squash mixture with a fork, and serve it in bowls.