Maple-Roasted Squash with Crispy Rice

Sweet, savory, creamy delicata squash contrasts crispy fried rice in this easy autumnal dinner that bursts with flavor and texture.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 326kcal

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

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.

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.

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!