Delicata Squash Bowl

Preheat oven to 400°F. Combine the quinoa speckled rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the rice is tender, about 15 to 20 minutes.

Trim the ends off the delicata squash. Use a spoon to scoop out the seeds. Cut squash into ½ inch thick rounds and place on a baking sheet. Toss with 2 tsp vegetable oil, sprinkle with salt and as much or as little of the togarashi as you’d like. Roast until slightly caramelized and tender, about 15 to 20 minutes.

Place a medium saucepan over medium heat and add the smoked nori spice, tamari, mirin, and 2 cups water. Bring dashi broth to a simmer, reduce heat, and keep warm on low heat.

Dice the cucumber. Thinly slice the scallion. In a medium bowl, mix together the cucumber, scallion, edamame, and a pinch of salt.

Divide the quinoa speckled rice and kale and chard greens between shallow bowls. Top with roasted delicata squash and edamame salad. Pour over the piping hot dashi broth right before serving and top with pickled ginger.