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Black Rice Recipe with Roasted Acorn Squash — Fresh homemade recipe photo

Black Rice Recipe with Roasted Acorn Squash

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When I first tried roasting acorn squash with black rice, the contrast between the grain’s nutty chew and the squash’s caramelized edges hooked me immediately. It’s become a staple because it requires minimal active effort but delivers complex flavor. The secret lies in tossing the squash cubes in maple syrup before roasting; this creates a glaze that mirrors the earthiness of the rice without needing extra sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Roasted Acorn Squash:
  • 1 medium acorn squash about 2 lbs, halved, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tbsp pure maple syrup
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the Black Rice:
  • 1 cup black forbidden rice, rinsed thoroughly
  • 2 cups vegetable broth or water
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
For the Garnish:
  • 2 green onions thinly sliced
  • 1 lemon zest
  • Toasted sesame seeds optional

Method
 

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Pat the squash cubes dry with a paper towel; this helps them roast rather than steam.
  2. Season Squash: In a large bowl, toss the squash cubes with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet. Ensure they are not crowded to allow proper caramelization.
  3. Roast: Roast for 25-30 minutes, flipping halfway through, until the squash is tender and edges are browned. Remove from oven and set aside. Keep the oven on if you plan to roast any additional vegetables later.
  4. Cook Rice: While squash roasts, rinse black rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice and broth (or water). Bring to a boil over high heat.
  5. Simmer: Reduce heat to low, cover tightly with a lid, and simmer for 40-45 minutes. Do not lift the lid during this time. The rice is done when tender but still has a slight chew; drain any excess liquid if necessary.
  6. Flavor Base: In a small skillet over medium heat, warm sesame oil. Add minced garlic and grated ginger, cooking for 30-60 seconds until fragrant. Stir in soy sauce to combine, then remove from heat.
  7. Combine: Fluff the cooked black rice with a fork. Gently fold in the garlic-soy mixture and roasted squash cubes. Be careful not to mash the squash.
  8. Finish: Transfer to serving plates or bowls. Garnish with sliced green onions, fresh lemon zest, and toasted sesame seeds if using. Serve immediately while warm.

Nutrition

Calories: 320kcalCarbohydrates: 58gProtein: 9gFat: 7gSaturated Fat: 1gSodium: 450mgPotassium: 620mgFiber: 6gSugar: 12gVitamin A: 180IUVitamin C: 35mgCalcium: 40mgIron: 3mg

Notes

I keep roasted squash in the fridge for quick grain bowls, but serving it warm with lemon zest brightens everything up instantly. It’s reliable, visually striking, and tastes like you spent more time than you actually did.

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