I'll be the first to admit that squash, rice, and coconut sounds a bit strange. Nevertheless, the trio of ingredients manages to create a scrumptious side dish that hits every flavor note from sweet to spicy to creamy. It may look a little complex but once the rice and squash are cooked, this recipe comes together really quickly. CocoSquash Rice is a slight adaption from a Isa Chandra Moskowitz recipe.
3/4 cup cooked rice, any variety (I used black "forbidden" rice)
1 medium kabocha squash, (or substitute a pound of your favorite winter squash)
2 tbsp. onion, diced
1 tsp. fresh ginger, grated
1/4 tsp. lime zest
dash of red pepper flakes
1/4 cup light coconut milk
1/2 cup low-sodium chicken broth
1 tsp. lime juice
salt & pepper
Optional Garnish--toasted unsweetened coconut flakes
1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil and spray with nonstick spray.
2. Carefully cut the kabocha squash in half. Use a large spoon to scoop out the seeds and flesh. Spray both halves with nonstick spray and season with salt & pepper.
3. Place squash halves cut side down on the baking sheet. Roast for 40-45 minutes or until very tender when pierced with a fork. Remove from oven and let cool.
4. Preheat a medium skillet to medium heat. Spray with nonstick spray and saute the onion until softened, about 5 minutes.
5. Respray the pan and add the ginger, garlic, lime zest, red pepper flakes. Season with salt and saute another 2 minutes. Turn the heat down to low.
6. Scoop the flesh out of the squash and add it to the pan along with the coconut milk. Use a potato masher to mash the mixture into a creamy consistency.
7. Add the cooked rice and stir well, then add the broth. Stir until mixture is evenly mixed. Add the lime juice, and salt and pepper, if necessary. Garnish with coconut flakes (optional) prior to serving.