“Courtesy of Dale Talde”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 4 cups sticky rice, soaked overnight
  • 1 acorn squash, halved, seeds removed
  • kosher salt and fresh ground white pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 bunch scallion, thinly sliced, whites and greens separated
  • 12 cup seafood sauce (xo sauce)
  • 14 cup tamari
  • 2 tablespoons toasted sesame oil, plus more for drizzling

Directions

  1. Preheat oven to 400 degrees.
  2. Drain soaked sticky rice and tie in a bundle in cheese cloth.  In a large pot, steam rice 12 minutes.  Remove from pot and allow to cool before removing from cheesecloth.
  3. Meanwhile, slice acorn squash into 2” chunks.  Arrange on a half sheet tray.  Drizzle with vegetable oil, then season to taste with salt and pepper.  Toss to coat, then transfer to oven and roast until tender and golden, 15-20 minutes.  Remove from oven and set aside.
  4. While squash is roasting, heat vegetable oil in a large skillet over high heat until shimmering.  Add scallion whites to skillet and cook just until beginning to soften, about 1 minute.  Add cooled rice and stir to coat completely.  .
  5. Add xo sauce to skillet and cook until fragrant, stirring until thoroughly combined.  Add ½ Cup of water to pan and cook, stirring constantly, until water has evaporated and rice has loosened.  .
  6. Stir in tamari, then season to taste with salt and pepper.  Continue cooking until rice is golden and crispy in places, 3-4 minutes more.  Add roasted squash and half of scallion greens to skillet and toss together, along with sesame oil.  .
  7. Transfer to serving dish, then drizzle with additional sesame oil, garnish with remaining scallion greens, and serve.

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