Acorn Squash Sticky Rice Stuffing

DIRECTIONS

• Preheat oven to 400 degrees.
• Drain soaked sticky rice and tie in a bundle in cheese cloth.  In a large pot, steam rice 12 minutes.  Remove from pot and allow to cool before removing from cheesecloth.
• Meanwhile, slice acorn squash into 2” chunks.  Arrange on a half sheet tray.  Drizzle with vegetable oil, then season to taste with salt and pepper.  Toss to coat, then transfer to oven and roast until tender and golden, 15-20 minutes.  Remove from oven and set aside.
• While squash is roasting, heat vegetable oil in a large skillet over high heat until shimmering.  Add scallion whites to skillet and cook just until beginning to soften, about 1 minute.  Add cooled rice and stir to coat completely.  .
• Add xo sauce to skillet and cook until fragrant, stirring until thoroughly combined.  Add ½ Cup of water to pan and cook, stirring constantly, until water has evaporated and rice has loosened.  .
• Stir in tamari, then season to taste with salt and pepper.  Continue cooking until rice is golden and crispy in places, 3-4 minutes more.  Add roasted squash and half of scallion greens to skillet and toss together, along with sesame oil.  .
• Transfer to serving dish, then drizzle with additional sesame oil, garnish with remaining scallion greens, and serve.