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Grain Bowl with Spiced Squash and Mushrooms

  • Author: Michelle Burns
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x


This is a hearty and easy bowl. You can use any leftovers you may have or make everything from scratch for the bowls. We love bowls when we have company as everyone can choose what they want in the bowl and can accommodate all type of diet preferences.




  • 1/2 cup Greek style plain yogurt
  • 1 1/2 tsp fresh lemon juice
  • 1/2 tsp curry powder
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 1 tsp honey


  • 1/2 cup grain of choice (we like a combination of wild rice and farro)--white, brown, wild, or red rice, barley, quinoa, farro, millet, or pearl couscous (oats don't work well)
  • water or broth according to package directions for each grain
  • salt to taste


  • 3 tbs olive oil
  • 1/4 tsp black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp curry powder
  • 8 ounces mushrooms (cremini, button, shitaake), sliced
  • 1/2 small red onion, sliced 1/2" thick
  • 1/2 acorn squash, quartered, seeded, cut into 1/2' thick slices (can substitute butternut or delicata squash)


  • 2 cups baby greens (kale, spinach, arugula, watercress, or a combo), or microgreens
  • 1/2 avocado, cut into think slices
  • 1-2 links sausage, cut into bite-size pieces (OPTIONAL) or any left over meat of choice
  • 1/3 cup cashews, chopped
  • 4 cherry tomatoes, halved (or substitute a pickle of choice)



  • Combine all ingredients well and refrigerate at least 30 minutes before use


  • Preheat the oven to 400º F.
  • Place squash on baking sheet and coat with oil, pepper, salt to taste, cinnamon, and curry powder
  • Roast until almost tender.
  • Coat the mushrooms and onions with the oil, pepper, salt, cinnamon, and curry powder mixture.
  • Add to the baking sheet and roast until squash is tender and onions are soft (about 15 more minutes)


  • Cook grains separately according to package instructions.


  • Place grains in bottom of bowl.
  • Add additional ingredients of choice
  • Top with dressing


Source:  Michelle Burns

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
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