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Maple-Roasted Squash with Crispy Rice_MidPage – 1@2x

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!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 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


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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