Pumpkin Crispy Rice

This golden-hued pumpkin crispy rice is autumn in a pan—fragrant, comforting and just unexpected enough to impress. The rice gets its creamy richness from pureed pumpkin and coconut milk, which gently caramelize against the enameled cast iron braiser, creating irresistible crispy edges. A crown of roasted butternut squash tossed in a punchy vinaigrette of capers, herbs, and apple cider vinegar cuts through the warmth with brightness and bite. It’s a one-pan centerpiece perfect for cool-weather dinners, holiday gatherings or anytime you're craving something savory, seasonal and a little bit special.

Butternut Squash:

1 medium butternut squash, cut into cubes

2 tablespoons olive oil

Kosher salt

Rice:

2 tablespoons olive oil

2 tablespoons butter

1 onion, chopped

6 cloves garlic, sliced

½ teaspoon chili flakes

1¼ cups short grain rice, rinsed

½ cup white wine

1 cup pureed pumpkin

1 can coconut milk

½ cup chicken broth

1 tablespoon apple cider vinegar

2 tablespoons soy sauce

Vinaigrette:

2 tablespoons capers

¼ cup chives, chopped

¼ cup parsley, chopped

3 teaspoons apple cider vinegar

4 tablespoons olive oil

¼ cup toasted almonds

Pre-heat oven to 425°F. Toss butternut squash with 1 tablespoon olive oil, then season with Kosher salt. Roast squash for 30 minutes until starting to brown. While the squash is roasting, spread almonds out on another sheet pan and roast for 5-6 minutes until golden brown. Remove both from the oven and set aside.

As the squash roasts, heat olive oil and butter in your braiser over medium heat. Add chopped onion and sliced garlic and season with Kosher salt. Cook, stirring frequently, until the onions and garlic are softened and starting to brown, about 12 minutes.

Add chili flakes and rice and cook, while stirring, for 2 minutes. Add white wine, scraping up any browned bits, and cook for 1 minute until almost all the wine is absorbed.

Add pureed pumpkin, coconut milk, chicken broth, apple cider vinegar, and soy sauce, then gently stir to combine. Taste and adjust seasoning with more Kosher salt, as needed.

Let the mixture come to a gentle boil, then cover and reduce heat to low. Cook while covered for 10 minutes.

Uncover, stir gently to redistribute the liquids, smoothing out the top, then place in the oven uncovered and bake for 10 minutes.

Heat broiler to high, then move braiser to the top spot in the oven and broil for 2-3 minutes, watching carefully, until the top is deeply browned and starting to crisp. Remove the oven and let it cool slightly.

Combine roasted squash, capers, parsley, chives, apple cider vinegar and oil. Chop toasted almonds, break up goat cheese, and stir into the roasted squash mixture.

When you are ready to serve, spoon roasted squash on top of the crispy rice, then stir to combine.