Maple-roasted squash pairs beautifully with crispy rice for an easy autumnal vegan dinner that brings so much texture and flavor with just a few ingredients.
Crispy rice and sweet and savory squash are a match made in heaven.
Delicata squash is creamy, mild, and so easy to cook. This easy vegan dinner recipe pairs it perfectly with leftover white rice fried to crispy perfection.
The squash is tender and glazed with a sweetly spiced sauce. You’ll be left with just a touch of the thickened marinade to drizzle over the cooked rice.
The rice is extra, extra crispy thanks to using leftover rice (or a mimic of it). Like fried rice, using leftover rice yields the best result because the rice has had time to dry out. If you use rice fresh from the pot, it’ll have too much moisture.
No leftover rice? No worries, you can still make a leftover rice recipe without it! If you don’t have leftover rice, you’ll want to follow these instructions before beginning the rice.
How to mimic leftover rice
- Step 1: Prepare a pot of white rice following the instructions on the package.
- Step 2: Transfer to a large bowl or a baking sheet. If using a bowl, use a spoon to flatten the rice into an even layer up the dies of the bowl. If using a baking sheet, flatten the rice into an even layer. The goal is to avoid having a big mound of hot rice in the middle because all the moisture will settle there.
- Step 3: Transfer the rice to the freezer for 15 minutes. The extra cold air will quickly remove the moisture from the rice, creating a texture similar to day-old rice. That’s it!
How to make this maple-roasted squash with crispy rice:
Once you have the day-old rice, prepare the squash with crispy rice.
What you need
- Vinegar: Red wine vinegar adds a nice tang to the sauce. You can also use white wine vinegar if you prefer.
- Maple syrup: You can use any vegan syrup you prefer. Try it with vegan honey, date syrup, or even brown rice syrup.
- Chili powder: This adds a nice smoky flavor to the squash, which works really well with the sweet tanginess of the sauce.
- Delicata squash: You can use any squash you prefer. Try it with acorn squash, butternut squash, or even diced sweet potato. Remember not to cut the pieces too big, or they’ll take too long to roast.
- White rice: Ideally, you’ll use day-old white rice or you can follow the instructions above to use rice that mimics day-old rice. Do not use white rice fresh from the pot!
How to make it
- Step 1: Prepare the sauce for the squash. Whisk together vinegar, maple syrup, chili powder, and salt.
- Step 2: Roast the squash. Add the squash to the sauce and toss to coat. Transfer everything to a lined baking sheet. Bake for 25–30 minutes. Check the squash after 15 minutes and flip gently. Continue cooking until fork tender. You want the sauce to thicken but not completely burn up!
- Step 3: Make the crispy rice. Simply heat oil in a skillet over high heat until super hot. Add the rice and use a spoon to flatten it into an even layer. Cook without moving for 4 to 5 minutes until the bottom becomes golden and crispy. Take a peek after 3 minutes to ensure it’s not burning by lifting a small section of the rice. If it’s not brown enough, pat it back into place and continue cooking. Once the rice is golden-brown on the bottom, flip it and break it up with a spatula. Continue cooking for 3 to 4 minutes. You want a mixture of crispy bits and soft, fluffy rice.
That’s it! Once everything is done, divide the rice between plates and spoon the cooked squash on top of the rice. Drizzle the thickened sauce from the sheet pan and garnish with microgreens if you like!
Maple-Roasted Squash with Crispy Rice
Equipment
Ingredients
- 1 tablespoon red wine vinegar
- 2 tablespoons maple syrup
- 1 tablespoon chili powder
- Crushed red pepper optional
- 2 delicata squash or acorn squash seeds removed and squash sliced into 1/2" thick half-moons
- 2 tablespoons neutral oil
- 3 cups cooked white rice day-old rice, see Note 1
- Salt and pepper to taste
- Microgreens optional; for serving
Instructions
Prepare the squash:
- Preheat the oven to 400ºF. Line a baking sheet with aluminum foil.
- Whisk together the vinegar, maple syrup, and chili powder. Taste and season with salt and pepper. Adjust the sauce's flavor profile to your preferences. If you like it sweeter, add a bit more maple syrup. If you want a bit of heat, add more chili powder and crushed red pepper to taste.
- Add the sliced squash and toss to coat. Arrange the squash on a foil-lined baking sheet. Pour any additional sauce over the squash. Transfer to the oven. Bake for 15 minutes, and then gently turn the squash. Continue cooking for 10 to 15 minutes until the squash is fork-tender. Turn off the oven.
Cook the rice:
- Heat 2 tablespoons neutral oil in a skillet over high heat. Once shimmering and hot, add the rice and use a spoon to flatten it into an even layer. Cook without moving for 4 to 5 minutes. Check the rice by using a fork to gently lift a piece of the rice. If it's not golden enough, pat it back into place and continue cooking.
- Once the rice is golden-brown and crispy, use a spatula to flip and gently break it up. Continue cooking for 3 to 4 minutes. You want the rice to have a mixture of crispy and soft, fluffy pieces. Turn off the heat and season with salt.
To serve:
- Divide the crispy rice between plates and spoon the cooked squash on top. Drizzle a bit of the thickened sauce over the squash and rice. Garnish with microgreens if you like. Enjoy!
