Grain Bowl With Spiced Squash, Mushrooms, And Curried Yogurt

• 1/2 cup red, white, or brown rice, quinoa, or barley
• Kosher salt
• 3 tablespoons olive oil
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1 medium delicata squash (about 1 pound), halved lengthwise, or 1/2 acorn squash (about 1 pound), quartered, seeded, cut crosswise into 1/2"-thick slices
• 8 ounces cremini or button mushrooms, trimmed, sliced
• 1 small red onion, sliced 1/2" thick
• 1/2 cup Greek-style plain full or low-fat yogurt
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon curry powder
• 2 cups baby greens, such as watercress or arugula
• Lemon wedges and cilantro leaves (for serving; optional)

1. Preheat oven to 400u0b0F. Cook grains with 1/2 tsp. salt according to package directions.
2. Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25-30 minutes.
3. Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.

red, kosher salt, olive oil, freshly ground black pepper, ground cinnamon, acorn, cremini, red onion, full, lemon juice, curry powder, baby greens, lemon wedges

Taken from www.epicurious.com/recipes/food/views/grain-bowl-with-spiced-squash-mushrooms-and-curried-yogurt (may not work)