Roasted Squash Stuffed with Multi-grains ~ Gluten-free

Roasted Squash Stuffed with Multi-Grains ~ Gluten-free

Now is nearly the end of the autumn and the beginning of the winter. Although the time still hasn’t changed back to winter time yet, I can feel the chill wind hit me all the time.

What is the next festival coming? Of course is the Halloween festival. You can tell because all the orangey pumpkins are on sale. But this kind of pumpkins is not my favourite squash.

The Winter squash is an annual fruit representing several squash species within the genus Cucurbita. It’s different from summer squash in that it is harvested and eaten in the mature fruit stage when the seeds within have matured fully and the skin has hardened into a tough rind.

The fruits have many culinary uses including pumpkin pie, biscuits, bread, desserts, puddings, beverages, meal, and soups. (I was so surprised I have so many posts with pumpkin!!!)

Today, I will use this little gourd to make a fusion dish. Firstly, I cut off the hat of the gourd and scoop out the seeds, then score the flesh and bake in the hot oven. Next, I will prepare the stuffing, it is a mixture of brown rice, red rice, quinoa, black rice and a handful of chopped nuts.

Roasted Squash Stuffed with Multi-Grains ~ Gluten-free

Ingredient: 

For the squash:

  • 2 small size Squash/Gourd

Method: 

  1. Pre-heat the oven to 400F/200C/180C in a fan oven.
  2. Carefully cut the top off of the squash and reserve it. Scoop out the seeds and score the flesh with a sharp knife, make sure you don’t cut through the skin.
  3. Place the halves, cut side down on a baking sheet and cook for 45 minutes. If your squash too small, the baking time need to adjust shorter, otherwise, will increase the time for the bigger size.

For the Multi-grain rice stuffing:

  • 2 to 3 tbsp of each multi-grain rice of your choice, cooked separately
  • 3 Chinese dried shiitake mushrooms, soaked with warm water
  • 1 cup of mixed vegetables, like edamame peas, sweetcorn, green & red pepper (diced), purple cabbage ( finely shredded)
  • 1/2 tsp Black soy sauce
  • 1 1/2 tsp Light soy sauce
  • 1/2 tsp Brown sugar, optional
  • 1 tbsp Homemade Spicy Bean sauce or shop bought sauce 炸醬麵

Method:

  1. Diced the shiitake mushrooms after soaking with warm water. Diced the bell peppers and finely chopped the purple cabbages, set aside.
  2. Mixed all the rice/multi-grains in a mixing bowl, add all soy sauce and sugar, mixed to well incorporated.
  3. Heat a little bit of oil in a wok or frying pan, saute the mushrooms until you can smell fragrant. Add the remaining veggies and stir-fry evenly.
  4. Then add the multi-grains with the spicy bean sauce, and stir well.
  5. Serve with the squash lid on.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.