Chef Eric Greenspan's Bowl of Goodness

Total Time
1 hr 30 min
30 min
1 hr
The skin of kabocha squash is edible and quite delicious when roasted.


uncooked kabocha squash

½ average, with skin on


1 item(s), medium

cooked quinoa

1 cup(s), red variety

fresh baby spinach

1 pound(s)

uncooked broccoli

½ head(s), cut into florets

extra virgin olive oil

2 Tbsp, divided

sriracha chili sauce

2 Tbsp

hoisin sauce

2 Tbsp


  1. Preaheat oven to 375°F.
  2. Remove seeds from squash; rub inside of squash with 1 Tbsp oil and season with salt. Place on a baking tray, skin side up; bake until tender, about 40 minutes. Remove from oven; let cool and then slice into thick wedges.
  3. In a medium mixing bowl, toss broccoli with 1 tsp oil until well-coated; season with salt. Place in a single layer on a baking tray; bake until cooked through and slightly browned, about 25 minutes.
  4. Add remaining 2 tsp oil to a medium skillet over high heat; saute spinach with roasted broccoli until spinach wilts, 5-7 minutes. Add squash and quinoa; gently warm through, being careful not to break up squash. Gently spoon into a large serving bowl.
  5. Dice avocado; sprinkle over warm vegetables. Drizzle with sriracha and hoisin sauce. Serve.
  6. Serving size: about 1 1/2 cups

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