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Medium Kabocha squash (or other variety that you prefer), roasted or pressure cooked
as described above, but cook 20% longer than directed, then seeds are removed and flesh
scooped out
That’s it! The grain makes it “self-contained” and filling, but you can also serve it with
some brown rice. A fresh salad nicely complements it as well. It keeps well in the
refrigerator for 3 or 4 days but will thicken; when reheating, add a little bit of water or
vegetable broth.
Makes 4 servings.