Market to Menu: Squash-Rice Bake

Thanks to Jim Pellegrini of Muddy Dog Roasting Co. for this recipe and taking the fear factor out of dealing with "big, gnarly, hard-to-handle ingredients" like pumpkins and squash. Try this recipe out, and read what he has to say about cooking with "difficult ingredients" at his Food Whisperer blog.

Jim suggests serving this as a main dish with a nice green salad or as a side dish.

1 small to medium pumpkin (1-2 lbs), seeds and rinds removed, cubed into 1-inch pieces
1 medium onion, diced
6 TBS olive oil
6 cups cooked rice (still warm)
2 eggs, beaten
4 TBS minced herbs of your choice (sage and parsley work well)
2 cups grated semi-hard or hard cheese of your choice
salt
pepper

Saute the pumpkin and onion till squash is al dente, about 5-10 minutes depending on cube size. Mix the squash saute with the rice, add herbs and eggs, salt and pepper to taste. Spread mixture into two small to medium oiled or buttered casseroles. Sprinkle one cup cheese on each.

Bake in 375 degree oven until cheese starts to brown, about 20 minutes. Broil if desired to brown cheese.