Sticky Rice Stuffed Squash
I love all kinds of stuffings (or dressing if you call it that). Whether it’s made with sourdough, cornbread, bagels!, or sticky rice, I’m going to devour it. Our family Thanksgivings back in Ohio always included a sticky rice stuffing, which is essentially Lo Mai Fan. It’s chewy grains of sweet rice mixed with jewels of Chinese sausage, kohlrabi, shiitake mushrooms, and a healthy amount of green onions. I remember the first time we included a non-sticky rice stuffing, and it did not go down well. I was a pre-teen and it was probably my idea to try using a bagged stuffing kit. It was mushy and weird. I’ve since made plenty of delicious homemade bread-based stuffings full of texture, but my heart will always go back to sticky rice stuffing.
My mom makes a huge batch of this and then spreads it into the biggest baking dish she owns to then bake in oven until the top layer of rice gets extra crispy. The textures and flavors are heaven. I’ve included some notes for going the more classic route with this sticky rice stuffing, but if you’re looking to be a little more playful this Thanksgiving, then stuff a squash!
These Sticky Rice Stuff Squash are so whimsical and would add a delightful level of drama to your table! The squash is a really nice addition to the sticky rice, providing a creamy texture and vegetable sweetness to the otherwise rich and savory stuffing. When you serve this, make sure each scoop of stuffing includes some of the tender flesh of the squash. Or you can cut the stuffed squash into wedges to eat it more directly!
Come back tomorrow for mashed potatoes!
Sticky Rice Stuffed Squash
serves 4 to 6
Ingredients:
1 acorn squash (or 3 if not using kuri squash)
1 kuri squash
olive oil
6 dried shiitake mushrooms
2 cups short grain sticky rice (or sweet rice)
2 kohlrabi bulbs, peeled and diced
3 Chinese sausage links, thinly sliced on a bias
1/2 tsp coarse salt
1/2 tsp white pepper
2 tbsp oyster sauce
1 1/2 tsp sesame oil
6 green onions, white and greens thinly chopped
1 tsp dark soy sauce, for color (optional)
Prep squash: Preheat oven to 400-degrees. Slice acorn squash in half (down the equator), leaving the seeds intact. Slice the top 1/4-ish (deep enough to expose the seeds) of the kuri squash, leaving the seeds intact. Drizzle olive oil over the surface of a large rimmed baking sheet or a large baking dish (in the video I’m using a rimmed cast iron sheet, but I understand that not everyone has one of those!). Drizzle a little more olive oil over the cut surface of the squash. Place the squash cut-side down on the baking sheet. Roast until tender (but not too soft), 30 to 35 minutes. A knife should easily be able to pierce the flesh.
While the squash roasts, prep the sticky rice stuffing:
Place dried mushrooms in a small heat proof bowl. Submerge in hot water and cover with a lid. Soak until the mushrooms are plump and tender, at least 30 minutes. Remove the mushrooms from the water and squeeze out any excess water. Dice into small pieces.
In a medium saucepan, combine sticky rice (quickly rinse if needed, but no need to rinse away the starch like with other varieties of rice) and 2 1/2 cups water. Heat over medium heat until it reaches a simmer. Reduce to low to maintain a very gentle simmer and cover with a fitted lid. Steam until the rice is plump and cooked through (if it’s still wet, cover again and steam for a few more minutes), 25 to 28 minutes. Fluff with a rice paddle and allow to cool for a few minutes.
Heat 2 tbsp olive oil in a large frying pan over medium high heat. While the pan is still cold, add the Chinese sausage and continue to cook until the fat renders, 3 to 5 minutes. Add kohlrabi and stir to combine. Continue to cook until the kohlrabi starts to soften, 3 minutes. Add shiitake mushrooms, salt, white pepper, oyster sauce, and sesame oil. Stir to combine and continue to cook until you see browning around the edges of the mushrooms and kohlrabi, 3 to 5 minutes. Add green onions and cooked sticky rice and mix to combine. Add dark soy sauce to deepen the color of the rice.
If skipping the squash, you can spread the sticky rice into an even layer in the pan (preferably cast iron, but definitely oven-safe) and place in the oven to broil for 5 to 10 minutes until the rice is crispy. Keep an eye on it because broilers can be wild! Alternatively, you can also transfer the sticky riced to a deep baking dish, which makes for easy transportation if eating elsewhere, and broil in the oven until the rice is crispy on top.
Stuff the Squash: Once the squash is tender, allow them to cool for about 10 minutes so it’s easier to handle. Then flip the squash over with the help of a spatula (I place the “lid” of the kuri squash on a plate because it doesn’t need to be stuffed or cook longer). Scoop out the seeds. Stuff the squash with a heaping amount of sticky rice. Scatter any leftover sticky rice directly onto the pan for extra crispy bits. Place back in the oven, on a lower rack, and broil until the rice is crispy, 5 to 10 minutes. Keep an eye on it! Allow the stuffed squash to cool for a few minutes before serving and then garnish with extra green onions!