Our youth partners Maglynn and Ashley introduced us to this delicious combination of bright, sweet winter squash and rice. Use leftover rice and canned pumpkin puree for a really quick meal.
What You'll Need
- Measuring spoons
- Measuring cups
- Cutting board
- Chef knife
- Large pot with lid
- Large spoon
Combine rice with water and salt in a large pot. Bring to a boil, and then reduce to a simmer. Cover pot, and cook rice until very soft and sticky, about 45 minutes.
Pierce squash with a knife in several places to allow steam to escape. Put whole squash in microwave. Cook for 10-15 minutes on HIGH.
Remove from microwave. Allow to cool for at least 5 minutes or until cool to touch.
Cut squash lengthwise. Scoop out the seeds, and discard.
With a spoon, scrape out the flesh into the pot with the rice. Stir in sugar and vanilla. Add water, if needed, for a porridge consistency. Simmer 2 to 3 minutes over low heat to warm through.
You can substitute 2 cups canned pumpkin for the whole fresh pumpkin or squash; eliminate steps 2-4.