Curried Acorn Squash

Name: Curried Acorn Squash
Total time: 30 min
Ingredients: INGREDIENTS; 1 1/2 cups short-grain brown rice; 2 tablespoons virgin coconut oil melted, divided; 1 teaspoon kosher salt plus more; 1 (1 1/2") piece ginger peeled, finely grated; 4 garlic cloves finely chopped; 5 cups homemade or store-bought low-sodium vegetable brot; 1 small kabocha squash (about 2 pounds) peeled, cut into 1/2" chunks, or 1 small butternut squash (about 2 pounds), peeled, cut into 1/; 1 1/2 cups thinly sliced Tuscan kale; 5 tablespoons white miso paste; 1/4 cup tahini; 1 tablespoon sesame oil; 2 scallions, white and pale-green parts only thinly sliced; 2 tablespoons toasted sesame seeds; Toasted nori and hot chili oil (for serving optional)

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Ingredients

INGREDIENTS
1 1/2 cups short-grain brown rice
2 tablespoons virgin coconut oil melted, divided
1 teaspoon kosher salt plus more
1 (1 1/2") piece ginger peeled, finely grated
4 garlic cloves finely chopped
5 cups homemade or store-bought low-sodium vegetable brot
1 small kabocha squash (about 2 pounds) peeled, cut into 1/2" chunks, or 1 small butternut squash (about 2 pounds), peeled, cut into 1/
1 1/2 cups thinly sliced Tuscan kale
5 tablespoons white miso paste
1/4 cup tahini
1 tablespoon sesame oil
2 scallions, white and pale-green parts only thinly sliced
2 tablespoons toasted sesame seeds
Toasted nori and hot chili oil (for serving optional)