A perfect fall dish. Slightly sweet kabocha squash stuffed with brown rice, cheese, peas, and currants.
Start to Finish: 1 hour 15 minutes PT1H15M
2 1 1/2-pound kabocha squash, halved
1 cup uncooked brown rice
1 small sweet onion, diced
2 tablespoons olive oil
1 cup Cascadian Farm organic sweet peas
1/3 cup currants
1/2 cup Parmesan cheese, plus some for topping
salt and pepper
4 tablespoons unsalted butter
1. Preheat oven to 400 degrees Fahrenheit. Slice kabocha squash down the center. Cut a small slice off the bottom of each half so they sit upright. Poke the skins of each squash half with a fork or small knife.
2. Add squash halves to a microwave safe bowl, cover with a few paper towels and cook on high until squash are tender, 7-8 minutes.
3. Cook rice according to package. Be careful not to overcook the rice.
4. In a medium skillet, add olive oil over medium heat. Add diced onion and cook until onion is translucent, about 4 minutes.
5. Stir in sweet peas and currants and continue to cook to heat peas.
6. Finally, stir in rice and Parmesan cheese and remove filling from heat. Taste filling and season filling with salt and pepper.
7. When squash are cool enough to work with, scoop out seeds and guts. Add a tablespoon of butter to each squash half and then divide filling between halves. Top each half with a little extra Parmesan cheese.
8. Bake filled squash 15 minutes to lightly brown the tops.
9. Serve squash while warm.