The great thing about this recipe is that if you can't find a Kabocha squash, virtually any similar-size winter squash will suffice! Try Acorn or Sugar Pumpkin.
1cupCooked Basmati RiceCook per package instructions
12ouncesNiman Ranch Fully-Cooked Spicy Italian SausageRoughly chopped into small pieces
1/2cupParmesan CheesePlus more for serving. Save some time and pick up Sartori shredded at Rollin' Oats!
1tspblack pepper
1tbspOlive Oil
2garlic clovesminced
1tspSaltPlus more to taste
1tspgarlic powder
Fresh ParsleyRoughly chopped, optional
Chili Crisp (Optional)
3ShallotsSliced thin
10garlic clovesPeeled and minced
1cupVegetable Oil
2Cinnamon Sticks
12" Piece of GincerPeeled and minced
3tbspCrushed Red Pepper
2tbspSoy Sauce
1tspsugar
Instructions
Stuffed Kabocha Squash
Preheat oven to 375F. Cut the top off of the squash (much like you would when carving a pumpkin) and scoop out and discard all of the seeds.
Rub inside of squash with olive oil garlic powder and salt. Roast in preheated oven for 40 minutes.
Increase oven temperature to 400F. Spoon combined rice mixture into roasted squash and bake for 30 minutes.
Remove from oven, slice squash into quarters and serve topped with chopped parsley, more parmesan cheese, and Chili Crisp, if desired.
Chili Crisp
In a medium sauce pan, combine garlic, shallots, oil and cinnamon sticks. Simmer over medium heat for 20 minutes, until shallots and garlic are golden without taking on too much color. Remove from heat.
While shallot mixture cooks, In a medium bowl, combine ginger, chili flakes, sugar and soy sauce. Strain oil of shallot mixture over ginger mixture through a fine mesh sieve and stir to combine. Set shallots and garlic in sieve aside to cool for a few minutes. Discard cinnamon sticks and stir shallots and garlic into chili oil mixture. Store in a mason jar and keep for up to one month.
Nutrition Facts
Cacio e Pepe Rice-Stuffed Kabocha Squash
Amount Per Serving
Calories 523Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 14g88%
Cholesterol 73mg24%
Sodium 1231mg54%
Potassium 1266mg36%
Carbohydrates 45g15%
Fiber 8g33%
Sugar 8g9%
Protein 23g46%
Vitamin A 2100IU42%
Vitamin C 34mg41%
Calcium 291mg29%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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