A curvy caramel-brown pear-shaped butternut squash has graced our kitchen counter since last autumn—loot from the last farmer’s market of the season. I wouldn’t have minded enjoying the sexy gourd scenery a few more weeks, but inspiration struck.
Roasted and salty-sour-sweetly glazed it became–this Teriyaki Butternut Squash, Black Rice and Edamame meal. It’s rather Rastafarian looking don’t you think, with the black tender-toothy “Forbidden” rice and green edamame pods? If you served it to Bob Marley he would surely be singing Is This Love?
There’s a powerhouse of nutrition in this meal. Squash orange indicates loads of beta-carotene; inky black rice tells an antioxidant rich story, and that little green legume—it’s soy—protein, fiber and more antioxidants. Spiced curry cashews added on—what more do we need?
Cook up more black rice than you’ll eat in one meal, because there’s a recipe for black rice veggie-burgers and caramelized onion sauce coming up. I’ve got it waiting in the queue.
For more butternut squash recipe ideas, check out my Butternut Squash Pinterest Board.
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The “forbidden” rice links to Amazon with my affiliate code. If you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps defray the costs of Letty’s
- 1 butternut squash (2 ½ -3 pounds), peeled, seeds removed
- About a tablespoon of safflower or olive oil
- Kosher Real Salt
- ¼ cup tamari soy sauce
- ¼ cup rice wine vinegar
- 2 tablespoons honey or agave syrup
- 1 garlic clove, minced
- 2 teaspoons grated ginger
- 1 cup frozen peeled edamame
- 2 ½ cups steamed “Forbidden” black rice
- 1 cup curry-roasted cashews, optional
- Preheat oven to 400°F.
- Cut the ends off of the squash. Cut in half crosswise, then cut each piece in half lengthwise. Using a sharp melon baller, remove the seeds.
- Set one of the 4 portions on end, narrower side up. Using a chef knife, slice the peel away from the flesh. Slice each portion crosswise into half-rings about ¼-inch thick.
- Cover a baking sheet with aluminum foil or parchment. Oil lightly. Toss the squash in a bowl with some oil, sprinkle with salt and spread evenly on the prepared baking sheet. Roast 15 minutes.
- Meanwhile make the teriyaki glaze: mix the tamari, vinegar, honey, garlic and ginger in a bowl.
- Drizzle the partially roasted squash with about half of the teriyaki glaze, gently turning the half-rings with a spatula. Return to the oven and roast another 15 minutes.
- Drop the edamame into lightly salted boiling water and cook, 6 to 7 minutes. Drain.
- To serve: Spoon some of the steamed rice onto a plate. Arrange the teriyaki squash rings over the rice, drizzling them with the remaining teriyaki sauce. Scatter edamame around on top. If you made some curry cashews—they can be the final enrichment.
Tamari is wheat-free soy sauce.