Recipes - Week of October 6th

Roasted Futsu squash with spiced jasmine rice

Yield/Servings: 4
Cook time: 40 mins
Prep Time: 30 mins
Total Time: 70 mins

LINC BOX INGREDIENTS

1 black futsu squash
Fennel greens, chopped
1 1/2 cups treviso radicchio, finely chopped

PANTRY INGREDIENTS

1 cup jasmine rice, prepared according to instructions
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Olive oil
Salt & pepper
2-3 whole cloves
1⁄4 teaspoon ground cardamom
1/4 cup golden raisins
1/2 cup pumpkin seeds, toasted

PROCESS:

  1. Preheat oven to 400 degrees and arrange your squash pieces (skin on) in a single layer on a large baking sheet. Toss them in olive oil, salt, pepper, paprika, cinnamon, and cayenne until evenly coated.

  2. Transfer to the oven for about 35-40 minutes or until the squash has softened, rotating halfway through. Skin on the black futsu is edible!

  3. Prepare rice according to package instructions with the addition of cloves, fennel greens, salt, pepper, cardamom, and just a touch of olive oil.

  4. In a small skillet over low heat, add pumpkin and quickly roast. Seeds can roast quickly so keep an eye on them. Stir them often until just barely browned, then remove from the pan and set aside.

  5. When the rice is just about done, stir in chopped treviso. Once treviso starts wilting add golden raisins and combine.

  6. Serve alongside slices of roasted black futsu and top with toasted pumpkin seeds.

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