- 1 medium acorn squash, cut in half
- 5 cups low sodium chicken or vegetable broth
- 2 cups uncooked brown rice, rinsed
- 1 Tablespoon minced garlic
- 2 teaspoons onion powder
- 1/2–1 1/2 chipotle pepper, minced*
- 1 Tablespoon adobo sauce (from a can of chipotle peppers in adobo sauce)
- 6 ounce can tomato paste
- 3 Tablespoons chili powder
- 1 teaspoon cumin
- Salt to taste
- 2 (15oz) cans black beans, drained and rinsed
- 3 cups kale, chopped
- Guacamole, for serving
- Preheat oven to 400 degrees F. Place acorn squash on foil lined baking sheet, flesh side down, and roast for 35-45 minutes, until flesh is soft and mushy. You can do this earlier in the day, or the day before. Scoop out the cooked squash and puree it in a blender or food processor.
- Bring broth to a boil and add rice, garlic, onion powder, chipotle pepper, and adobo sauce. Lower heat, cover, and simmer for 35-40 minutes, until rice is cooked. Stir in squash, beans, kale, tomato paste, chili powder, and cumin. Add 1/2 cup water, and salt to taste. Simmer for another 10 minutes uncovered, or until kale is softened and the liquid is evaporated. Top with guacamole, and enjoy!
*If you like it spicy, add more chipotle pepper, and likewise if you don’t like alot of heat, add less!