Roasted Kabocha Squash and Mushrooms on Cauliflower Rice with Moroccan Sauce | Garden Of Eydie

Ingredients

• 2 teaspoons cumin seeds , toasted and ground
• 2 teaspoons ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 3-½ pound orange kabocha squash
• 2 small green zucchini , halved lengthwise and sliced into ¼-inch pieces
• 1 pound baby bella mushrooms , cleaned, halved or quartered to ½-inch pieces
• 2 red onions, peeled and chopped into ¼-inch pieces
• 1 tablespoon honey
• freshly ground black pepper to taste
• 2 cups cauliflower rice from 1 large or 2 small cauliflower heads, leaves and core removed, separated in into buds, and riced in a food processor
• 1 cup white onion, chopped (about ½ large onion)
• 6 garlic cloves , minced
• 2 cups vegetable stock
• 1 large yellow beet , boiled until soft, skin removed, blended until smooth
• lime juice to taste
• freshly squeezed orange juice to taste