Here in North America, we are blessed with many varieties of squashes. Pumpkin, butternut, and acorn squashes are mainstays. Of these, my favorite is the butternut squash and remain to this day, although there are new contenders vying for that spot now. I was reluctant to try what appeared to me as odd and weird colored squashes in the bins. That changed when I started blogging and now I sample at least one or two new varieties each year.
Last year I discovered the carnival and spaghetti squashes. This time round, I was drawn to the sweet potato squash. I really enjoyed this squash as it has a very moist and sweet flesh with a fine texture. It is by far, the sweetest squash I have ever tasted. My other choice was the buttercup squash. This is a squat, green squash resembling an upside-down acorn. It has a dark green rind with silver-grey striations. The flesh is a deep yellow-orange color and is sweet, dense, and creamy.
Instead of roasting this squash, I decided to use it in a rice dish, normally cooked with pumpkin and dried shrimps in Malaysia. To spice it up a little, I added some cumin seeds, garam masala, and coconut milk. I served this with fried eggplants and roasted pork but it can definitely stand on its own. Do give it a try.
- 1½ cups rice, rinsed and drained
- 2 cups (300g) squash, cubed (your choice of squash – buttercup, butternut, pumpkin)
- ¼ cup (40g) dried shrimp, soaked for 10 minutes, rinsed and drained
- 3 tbsp canola oil
- 2 cloves garlic
- ½ tsp cumin seeds
- 1 tsp garam masala
- ½ cup (120ml) coconut milk
- 1½ (360ml) cups water
- 1 tsp salt
- Heat oil in a medium sized pot. Fry dried shrimp, garlic, and cumin seeds until fragrant, about 3 minutes. Stir in garam masala.
- Add squash, and rice.
- Pour in coconut milk and water. Give it a good stir to get everything well mixed. When liquid comes to a boil, add salt. Lower heat to medium, place on the lid, and allow it to simmer for about 15 minutes or until all liquid is absorbed.
- Reduce heat to the lowest possible setting and continue to cook for another 5 minutes. Turn off heat and allow rice and squash to sit for 10 minutes before serving.
Here are the other squash recipes on this blog. Just click on the picture to get to the post.
Enjoy…..and have a wonderful day! 8)