Welcome to week number two of the 12 Weeks of Winter Squash! With Thanksgiving this month, I've been toying with some new side dishes to add to the this year's table. Mind you, I can't take away any of the "normal" sides lest I want mutiny to break out, but nobody ever objects to more food.
Browsing my pantry shelves led me to a container of Forbidden rice ("it's forbiiiidden!"...name that movie). It's been there for months. I've been waiting for inspiration, as I didn't just want to have a bowl of plain rice—even if it was prettier than most. Forbidden rice is a beautiful deep shade of inky purple once cooked. Or is it black with deep purple highlights? Either way, it feels like it was meant to be combined with some vibrant orange winter squash and shared during an autumn meal.
- 1 cup forbidden rice
- 1-3/4 cups water
- 1" chunk of ginger, peeled & grated
- 8 ounces butternut squash
- 1 tablespoon olive oil
- 2 tablespoons sesame oil
- 2 teaspoons rice wine vinegar
- 1 cup cooked, shelled edamame
- 3 tablespoons sesame seeds, toasted
- sea salt, as needed
- ground white pepper, as needed