Ingredients

• 4 cups sticky rice, soaked overnight
• 1 acorn squash, halved, seeds removed
• kosher salt and fresh ground white pepper, to taste
• 2 tablespoons vegetable oil
• 1 bunch scallion, thinly sliced, whites and greens separated
• 1/2 cup seafood sauce (xo sauce)
• 1/4 cup tamari
• 2 tablespoons toasted sesame oil, plus more for drizzling

Instructions

1. Preheat oven to 400 degrees.

2. 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.

3. 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.

4. 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.  .

5. 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.  .

6. 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.  .

7. Transfer to serving dish, then drizzle with additional sesame oil, garnish with remaining scallion greens, and serve.