Roasted kabotcha squash with broccoli, peanut sauce and brown rice. I got the peanut sauce recipe from The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan. The author, Mari Fujii suggests it with fried kabotcha but I roasted it instead. This book is gorgeous by the way: color photos, diagrams, simple but elegant recipes. No onions and garlic though, as this is all vegetarian (mostly vegan) Buddhist temple-style cooking.
