Thursday, November 05, 2009

Delicata squash stuffed with spiced brown fried rice.

Stuffed delicata squash
Originally uploaded by emily ca..

Another attempt to throw random veggie ingredients together to create something that doesn't appear to suck.

Here are the things I had:

  • 1 delicata squash per person
  • 2" piece of ginger, peeled and microplaned into mush
  • 1 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp ground serrano pepper (cayenne, etc. would work)
  • 3 little chopped sweet/hot peppers (I'm not actually sure, they were from the farm share and I can't be bothered to look at the newsletter -- either way works for me)
  • 2 tomatoes, quartered
  • chopped cabbage and lacinato kale
  • handful slivered almonds
  • 1-1/2 c. cooked brown rice (preferably day-old)
  • white wine to deglaze
  • 2 scallions, chopped
  • 1/2 big fat carrot, grated
  • 1 stem basil, leaves torn

Heat your oven to around 400 degrees F. Slice the squash in half lengthwise, scoop out the seeds and pulp, add a dribble of olive oil and a pinch of salt and bake until tender but not totally brown.

Meanwhile, prepare the fried rice. First fry the ginger and whole seed spices, then add the ground spices, then the peppers and tomato. Add a pinch of salt to encourage things to get reeeeal saucy. Add the cabbage and kale and cook a little more ('til greens are wilted), then add the almonds, stir, add the rice and cook for a few more minutes. If it is getting a little sticky on the bottom of the pan, add maybe 1/4 c. white wine and turn the heat up high, stirring to deglaze. Once you think things are pretty much cooked, turn the heat down low and add the scallions, basil, and grated carrot. Taste and adjust seasoning as necessary.

When both your rice and your squash are ready, scoop the rice into boat-like squashies, and stick it back into the oven for about 5 minutes.

Then you can eat it.

Yay! I'm hungry.

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