Sweet & Savory Kitchens

Aunt Suzy says . . . 

I recently made this mash-up of two previously posted recipes here on S&SK, acorn squash with Indonesian rice and stuffed pumpkins. This was so delicious, I thought I’d create a post of its own! I think my favorite thing to stuff these days is Kabocha squash, also called Japanese pumpkin, because of their creamy texture and superior flavor. Even though the picture in this Wikipedia post is green on the outside, I have only seen the red variety in our local coop. I imagine the flesh inside is equally delicious in both!

Stuffed Kabocha Squash with Indonesian Rice – directions

Purchase squash of 2-3 pounds. Each squash will serve 2-4 people depending on size and other components of the meal.

Make the Indonesian rice, as specified in the acorn squash recipe.  It should be on the wet side.

Follow the directions for preparing and baking the squash in the stuffed pumpkin post. To recap, pre-heat the oven to 350F. You’ll then cut a “lid” from the top of the squash and then remove the seeds. Don’t throw away the lid! Rinse out the inside and then stuff with the rice. Put the lid back on the squash. Place stuffed squash on a rimmed baking sheet lined in foil. Bake in the oven for 90 minutes. Remove the lid and bake for another 20-30 minutes. You should be able to easily pierce the squash with a knife or cake tester. Remove from the oven, put lids back on and let sit 20-30 minutes. Cut into wedges and serve! Here’s a pic of the finished product before cutting.