Miso Ginger Fried Rice–Stuffed Butternut Squash
Servings: 4 servings
A cozy Asian-inspired dish featuring roasted butternut squash stuffed with miso ginger fried rice and melty cheese.
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Ingredients
For the squash
- 896 g butternut squash about 1 medium-size squash
- 1 Tbsp cooking oil
- Salt & pepper
For the rice filling
- 2 cups cooked white rice day-old preferred
- 2 small shallots finely chopped
- 1 tsp grated ginger
- 1 Tbsp oil
- 2 Tbsp red miso paste
- ½ cup edamame thawed if frozen
- 1 Tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 cup cooked rotisserie chicken cubed
- 1 Tbsp white sesame seeds toasted
- Salt & pepper to taste
- 1 cup shredded cheese
Instructions
Roast the squash:
- Preheat oven to 400 F (200C). Line a baking pan with parchment paper for easier clean up. Cut the squash in half lengthwise and scoop out the seeds. Rub the cut side with oil, salt, and pepper.
- Place cut-side down on a baking sheet and roast 45-50 minutes
- If you can easily pierce with a fork without much resistance, the butternut squash is ready. Don't turn off the oven yet when you are done roasting the squash if you plan to serve on the same day
Make the filling: (can be prepared ahead)
- You can prepare the filling ahead and let it cool down at keep it in the fridge. or you can make it on the same day too. While roasting the squash, you can prepare the filling. Mix miso paste with about 1-2 tsp of water and set aside.
- Heat oil in a skillet. Sauté shallots and ginger for about 1 minute.
- Add the miso paste and cook for a about 10 seconds.
- Add the edamame, rice, chicken, and add the soy sauce and stir fry everything to make sure they are seasoned well. Have a taste and adjust the seasoning to suit your taste
Stuff & bake:
- Flip the roasted squash. Use a spoon to carefully scoop some of the flesh of the butternut squash to make room for the fried rice filling.
- You can add this to the rice mixture or just fill the large cavity where the seeds was with the butternut squash flesh.
- Mound the cavity with the fried rice mixture, kinda pack it in a bit. You may or may not be able to fit all the fried rice in. You may have a bit of leftover (you can have the extra as your snack :) ). Sprinkle with some toasted sesame seeds.
- Top with some shredded cheese if you like. Return the baking pan to the oven and bake again for another 10 minutes until the cheese melted nicely (if using) and the rice is crispy on top
Serve:
- Garnish with chopped green onions, or chili crisp if you like. Cut into wedges to serve
