Acorn Squash Sticky Rice Stuffing

• 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

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 1/2 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.

sticky rice, acorn, kosher salt, vegetable oil, scallion, seafood sauce, tamari, sesame oil

Taken from www.food.com/recipe/acorn-squash-sticky-rice-stuffing-534350 (may not work)