Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Rinse 1/2 cup dry long-grain brown rice. Place it in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low. Simmer for 40–45 minutes, until tender and the water is absorbed, then remove from the heat and rest, covered, for 5 minutes. Prepare the other components while it cooks.

2. 2.

   Peel and seed 1 1/2 pounds whole winter squash, yielding about 1 pound flesh, and cut into 3/4-inch cubes. Toss on a large rimmed baking sheet with 1 tablespoon canola oil, 3/4 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper. Spread in one layer and roast for 25–30 minutes, turning after 15 minutes, until tender and browned.

3. 3.

   Dice 4 ounces yellow onion and mince 2 garlic cloves. In a bowl, gently mix 1 pound ground turkey with 1 teaspoon fine sea salt, 1 teaspoon rubbed sage, and 1/4 teaspoon ground black pepper. Let the seasoned turkey stand while you make the drizzle.

4. 4.

   Mix 1/3 cup plain whole-milk yogurt with 2 teaspoons apple cider vinegar and 2 teaspoons water until smooth and pourable. Refrigerate the yogurt drizzle until serving.

5. 5.

   Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the diced onion and 1/4 teaspoon fine sea salt; cook for 4–5 minutes, stirring, until softened. Add the minced garlic and cook for 30 seconds. Increase the heat to medium-high, add the seasoned turkey, and cook for 7–9 minutes, breaking it into bite-size crumbles, until lightly browned and the largest pieces reach 165°F.

6. 6.

   Add 3 ounces baby spinach to the turkey skillet and fold gently for 1–2 minutes, until just wilted. Remove from the heat.

7. 7.

   Fluff the brown rice and divide between two bowls. Arrange the roasted squash and turkey-spinach mixture alongside it, keeping the golden squash visible. Spoon the yogurt drizzle over each bowl and serve.

Want more detail? See the temperature guide.