Kabocha Squash Bowl with Golden Raisin & Kalamata Olive Dressing

_{This Kabocha Squash Bowl with Golden Raisin & Kalamata Olive Dressing is a vibrant and nourishing dish that combines roasted Kabocha squash with a tangy-sweet dressing. The golden raisins and Kalamata olives create the perfect balance of flavors, while chickpeas and rice add heartiness and texture. Fresh herbs like cilantro and mint bring a burst of freshness, making this bowl both satisfying and full of vibrant, seasonal ingredients.}

For the Squash Bowl:

• 1 medium kabocha squash
• 1 cup cooked rice (e.g., jasmine, basmati, or brown rice)
• 1 cup cooked chickpeas (canned or homemade)
• Fresh herbs (cilantro, parsley, and/or mint)

For the Golden Raisin & Kalamata Olive Dressing:

• 2 tablespoons golden raisins
• 2 tablespoons Kalamata olives, chopped
• 1 tablespoon honey or maple syrup
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Roast the Kabocha Squash:

   • Preheat your oven to 400°F (200°C).
   • Cut the kabocha squash in half, scoop out the seeds, and slice into wedges or cubes.
   • Toss the squash pieces with a little olive oil, salt, and pepper, then place them on a baking sheet.
   • Roast in the oven for 25-30 minutes, or until the squash is tender and lightly browned.

2. Prepare the Rice:

   • While the squash is roasting, cook the rice according to package instructions. You can use any variety of rice you like, such as jasmine, basmati, or brown rice.

3. Make the Chickpeas:

   • If using canned chickpeas, drain and rinse them.
   • If you'd like, sauté the chickpeas in a little olive oil with salt and pepper for extra flavor. You can also season them with cumin or paprika for added depth.

4. Prepare the Dressing:

   • In a small bowl, combine the golden raisins, chopped Kalamata olives, honey (or maple syrup), red wine vinegar, and olive oil.
   • Season with salt and pepper to taste.
   • Stir the dressing until well combined.

5. Assemble the Bowl:

   • In a large bowl or individual serving bowls, layer the cooked rice, roasted kabocha squash, and chickpeas.
   • Drizzle the golden raisin and Kalamata olive dressing over the top.
   • Garnish with fresh herbs (cilantro, parsley, and/or mint), and optionally, some toasted nuts or seeds for crunch.

6. Serve and Enjoy:

   • Serve immediately while warm, or refrigerate for meal prep!