Roasted Black Futsu with Jasmine-Kale Rice
Recipe by: April
- One medium black futsu squash, washed, scrubbed, quartered and cut into slices (like apples), skin on
- 1-2 tablespoons olive oil to coat squash
- Salt & pepper
- ½ teaspoon paprika
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- 1 cup jasmine rice or other fragrant variety like basmati
- 1½ cups water
- 2-3 whole cloves
- 1 tablespoon fennel seeds
- 1 tablespoon olive oil for cooking with the rice
- ¼ cup golden raisins
- 1½ cups of kale (or arugula or other winter green), finely chopped
- dry toasted pumpkin seeds (from your pumpkin, of course!)
- Preheat oven to 400 degrees and arrange squash pieces (skin on) in a single layer on a large baking sheet. Toss them in olive oil, salt, pepper. Sprinkle paprika, cinnamon and cayenne on both sides. Transfer to the oven for about 35-40 minutes or until the squash has softened, flipping the slices halfway through.
- Meanwhile, measure the rice and water into a large pot with a tight fitting lid. Add cloves, fennel seeds, and olive oil to the rice and water. Bring to a boil. Cover, reduce heat to a low simmer and cook for 15 minutes.
- In a small skillet over low heat, add the (rinsed and dried) pumpkin seeds. These will toast up quickly and can burn if you don’t watch them closely. Stir them often until lightly browned, then remove from the pan and set aside. (Alternatively you can toast them in the oven, but remember to keep an eye on them, and turn often.)
- When the rice is done, remove pot from heat and quickly stir in the chopped kale and raisins before putting the lid back on. Let sit for up to 5 minutes.
- Serve rice alongside slices of black futsu and topped with toasted pumpkin seeds. Season to taste with salt and pepper. The squash skins are tender and very edible. You do not need to peel them off.
Adapted from a recipe by Green Girl Eats