Squash & Crispy Kale Bowls with Pomegranate and Miso-Ginger Dressing

INGREDIENTS

1/2

a medium butternut*/crown prince squash or 1 kabocha squash ((around 500g))

2 tbsp

olive oil or rapeseed oil

salt

120 g

long or short grain brown rice (, rinsed)

or 4 large leaves of curly kale

pomegranate seeds

20 g

hazelnuts (, chopped)

1 tbsp

freshly grated ginger

1 clove

garlic (, crushed)

2 tbsp

white ((shiro) miso)

1 tbsp

soy sauce

1 tsp

toasted sesame oil

1/2 tsp

honey or maple syrup

2 tsp

mirin

juice of 1/2 a lime or lemon