- 1 large or 2 small festival, acorn, or similar squash
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper (or hotter pepper), chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon yellow curry powder
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon ground cardamom
- Salt and pepper, to taste
- 1 cup mixed rice - I used a combination of white, brown, red, and wild rices
- 2 ½ cups water
- 1 teaspoon garam masala or more to taste
- 1 medium carrot, coarsely shredded
- ¼ cup chopped cilantro
Preheat the oven to 400°F. Slice the squash in half lengthwise and remove the seeds. Place the squash - cut side down - on a large baking sheet and roast for 30-40 minutes or until the flesh of the squash pierces easily with a fork. Remove the squash halves to a baking dish coated with cooking spray that just accommodates them, cut side up. Set aside.
While the squash is roasting, heat the oil in a large pan over medium heat. Add the onion and peppers; cook for 5 minutes to soften. Add the ginger-garlic paste and seasonings (curry powder, coriander, smoked paprika, cumin, turmeric, cardamom, salt, and pepper). Stir and cook for 1 minute.
Add the rice and water; stir. Cover and simmer for 15 minutes, or until the rice has absorbed the liquid and is tender to your preference. If the rice is not done enough, add a bit more water and stock and simmer longer.
Remove from the heat and fluff with a fork. Sprinkle with garam masala, shredded carrot, and cilantro; stir to combine.
Spoon the rice generously into the squash halves and arrange any additional rice around the squash in the baking dish. Bake at 350°F for 15-20 minutes or until everything is heated through and the edges of the squash are slightly browned. Serve warm.
- Yields: 4 servings
- Preparation Time: 90 minutes