Grain Bowl with Spiced Squash, Mushrooms, and Curried Yogurt

A nourishing grain bowl featuring roasted delicata squash, mushrooms, and red onion seasoned with warming spices, served over your choice of grains and topped with curry-spiced yogurt and fresh greens.

2 servings

55 min

Published October 4, 2025

Ingredients

•½ cup red, white, or brown rice, quinoa, or barley
•1 teaspoon Kosher salt
•3 tablespoons olive oil
•¼ teaspoon freshly ground black pepper
•¼ teaspoon ground cinnamon
•1 medium medium delicata squash (about 1 pound), halved lengthwise, or 1/2 acorn squash (about 1 pound), quartered, seeded, cut crosswise into 1/2"-thick slices
•8 ounces cremini or button mushrooms, trimmed, sliced
•1 small small red onion, sliced 1/2" thick
•½ cup Greek-style plain full or low-fat yogurt
•1½ teaspoons fresh lemon juice
•¼ teaspoon curry powder
•2 cups baby greens, such as watercress or arugula
•1 serving Lemon wedges and cilantro leaves (for serving; optional)

Cooking Instructions

1.
Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
20 min
2.
Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25-30 minutes.
30 min
3.
Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.
5 min

Ingredients

•½ cup red, white, or brown rice, quinoa, or barley

•1 teaspoon Kosher salt

•3 tablespoons olive oil

•¼ teaspoon freshly ground black pepper

•¼ teaspoon ground cinnamon

•1 medium medium delicata squash (about 1 pound), halved lengthwise, or 1/2 acorn squash (about 1 pound), quartered, seeded, cut crosswise into 1/2"-thick slices

•8 ounces cremini or button mushrooms, trimmed, sliced

•1 small small red onion, sliced 1/2" thick

•½ cup Greek-style plain full or low-fat yogurt

•1½ teaspoons fresh lemon juice

•¼ teaspoon curry powder

•2 cups baby greens, such as watercress or arugula

•1 serving Lemon wedges and cilantro leaves (for serving; optional)

Cooking Instructions

Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.

20 min

Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25-30 minutes.

30 min

Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.

5 min