Sunday, October 25, 2015

Arroz Misto Rojo Stuffed Blue Hubbard Squash

This is one of the greatest things I've created. I think it's an even better take than the last time I posted about mixed rice stuffed squash. Also, that's a place spoon pictured above--thing's enormous.

It's a great combination of flavors and textures: bright and savory red mixed rice with a squeeze of lime juice; sweet, earthy, and soft flesh of the blue hubbard squash; and finally, the softened but brittle skin of the roasted squash.

Turns out blue hubbard squash skin softens enough once roasted that you can eat it easily (unlike acorn squash, which just stays unpleasantly hard, though it becomes more brittle as does hubbard squash skin). I was pleasantly surprised by the nice interplay between the brittle, softened skin and the creamy, softened flesh.

Blue hubbard cooks up a lot like kabocha squash, in flavor and texture, though kabocha's skin cooks up softer. Both are somewhat drier than butternut, but I like the thicker, almost creamy mouthfeel of kabocha and hubbard better than butternut's less substantial feel.

Here's what I did:

Arroz Misto Rojo

1 small onion, diced
2 cloves garlic, sliced
2 TBS canola or other neutral flavored oil

dash of:
chipotle chili powder
ancho chili powder
cayenne chili powder

1 (14 oz.) can diced tomatoes, low- or no salt added

4 cups steamed, mixed rice

salt to taste

for garnish:
sliced scallions
freshly squeezed lime juice

  1. Heat oil in skillet over medium-low heat. Add onion, garlic, and lightly salt, and stir occasionally until beginning to brown.
  2. Add spices and sautée until spices are fragrant.
  3. Add tomatoes and sautée until heated through.
  4. Add cooked rice and toss until thoroughly combined and heated through. Season with additional salt to taste. Add garnish as desired.
  5. Serve immediately, or use in another dish, such as stuffed roasted squash.

Simple Roasted Blue Hubbard Squash

½ blue hubbard squash, seeds removed
olive oil
coarse sea salt
ground black pepper

  1. Heat oven to 425F. Line a baking pan with parchment paper for easier cleanup.
  2. Brush cut side and interior of squash with oil and lightly season with salt and pepper. Place on lined baking pan cut side down or up (down may keep it more moist through roasting than up, but I didn’t notice much of a difference trying it both ways).
  3. Roast for 40 minutes or so, until a fork pierces the flesh without resistance and the surface has browned.
  4. Serve directly (it’s delicious as is, eating it by the spoonful) or stuff with a seasoned rice dish, for example.


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