"To-Die-For" Vegan Squash Curry

Cook the rice & roast the squash:

• Combine 2 cups rice (1 cup white + 1 cup brown) with 4 cups water in a saucepan. Cook until tender, then set aside.

• Cut two winter squash in half and scoop out the seeds.

• Drizzle a little olive oil and water into each hollow.

• Wrap each half in foil and bake at 425°F for about 1½ hours, or until soft.

• When done, scoop out most of the flesh into a medium saucepan, leaving a thin layer inside the shells.

Make the curry:
In the saucepan with the squash, combine:

• The scooped-out squash

• 1 medium onion and 2 peppers, sautéed in olive oil

• 1 can garbanzo beans, drained and rinsed

• 2 large tomatoes, diced

• Seasonings to taste: salt, cayenne, garlic powder, and (optional) curry powder

• Splashes of lemon juice, olive oil, soy sauce, and maple syrup to taste

• About 1 cup water and 1 cup unsweetened Silk soymilk (adjust for desired consistency)

• A large scoop of peanut butter (optional, but adds richness and flavor)

Simmer on medium heat, stirring occasionally, until the mixture reaches a creamy curry-like consistency.

Serve:

• Spoon cooked rice into the cooked squash shells.

• Ladle the curry mixture over top.

• Garnish with fresh parsley and serve warm.