This is a winter squash-lover’s delight. It
is a simple dish but the flavor is wonderfully complex because of the variety
of ingredients.
½ c. uncooked wild/exotic rice (a blend of black
japonica, red, and wild rice is my favorite)
1 c. water
1 good-size butternut or kabocha squash (or
2 acorn squash)
8 oz. sundried tomatoes marinated in oil
(julienne cut)
6 oz. grated sharp cheddar cheese
Preheat the oven to 350˚.
Bring the water to a boil, add the rice, cover
tightly, and cook on a very low temperature until all the water is absorbed
(about 50 minutes). Fluff with a fork and allow to sit for 5 minutes covered.
While the rice is cooking, cut the squash in half lengthwise
and scoop out the seeds and strings. Put the halves upside down on a cookie
sheet with a little water in it (up to about ¼ of an inch). Bake at 350˚ for
about 40 minutes or until the squash is clearly soft when pierced with a fork. Check
frequently after 30 minutes in the oven so as not to overcook. Once the squash
has cooled enough to handle, scoop out the squash meat and mash it until smooth.
Grate
the cheese.
When the rice is cooked and the squash is
baked and mashed, then you are ready to assemble the ingredients in layers. In
a pie plate or on a platter, spread the squash as the bottom layer. Spread the
cooked rice across the squash as the next layer. The third layer is the
sundried tomatoes. Spread the tomatoes evenly and drizzle the oil marinade from
the jar evenly. Finally, spread the grated cheese across the top.
Place the dish in the oven at 350˚ for
10 minutes to melt the cheese and warm the sundried tomatoes or, alternatively,
microwave the entire dish for 2 minutes. Serve hot.
Eat well, be well, live deliciously!
