Maple-Roasted Squash with Crispy Rice
This maple-roasted squash with crispy rice is a really easy recipe and you only need a few ingredients. It's also perfect if you need an idea for how to use leftover rice!
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Ingredients
- 1 tablespoon mushroom vinegar or use red wine vinegar
- 2 tablespoons maple syrup plus more to taste if you like
- 1 tablespoon chili powder
- 2 delicata squash seeds removed and squash sliced into 1/2" thick half-moons
- 2 tablespoons neutral oil
- 3 cups day-old rice
- Salt and pepper to taste
- Microgreens optional, for serving
Instructions
Prepare the squash:
- Preheat the oven to 400ºF.
- Whisk together the vinegar, maple syrup, and chili powder—taste and season with salt and pepper. Adjust the profile of the sauce to your preferences. If you like it sweeter, add a bit more maple syrup. If you want a bit of heat, add more chili powder and crushed red pepper to taste.
- Add the squash and toss to coat. Transfer to a foil-lined baking sheet and transfer to the oven. Bake for 15 minutes, and then gently turn the squash. Continue cooking for 10–15 minutes until the squash is fork-tender. Turn off the oven.
Cook the rice:
- Heat the neutral oil in a skillet over high heat. Once shimmering and hot, add the rice and use a spoon to flatten it into an even layer. Cook without moving for 4–5 minutes. Check the rice by using a fork to gently lift a piece of the rice. If it's not golden enough, pat it back into place and continue cooking.
- Once the rice is golden-brown and crispy, use a spatula to flip and gently break it up. Continue cooking for 3–4 minutes. You want to have rice with a mixture of crispy and soft fluffy pieces. Turn off the heat and season with salt.
To serve:
- Divide the crispy rice between plates and spoon the cooked squash on top. Drizzle a bit of the thickened sauce on top. Garnish with microgreens, if you like. Enjoy!
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