Fall Fried Rice is the perfect dinner for Fall! Loaded with fresh squash and sausage with pumpkin seeds on top for crunch!
I think you guys know by now how much we love fried rice around here. It started out with our basic pork fried rice that we make all the time, then it turned into remaking our favorite Hibachi Pork Fried Rice at home…from there we’ve had Chicken Fajita Rice and Italian Fried Rice…we like our rice for dinner.
So it was a totally normal thing for me to come up with this Fall Fried Rice for Fall. It just had to happen.
Not that this dinner has anything to do with Halloween, but I think I’m going to make it again for our Halloween party. We usually sit outside in our cul de sac with a bon fire and a whole bunch of our friends and neighbors so we can keep half an eye on the kids but we can have our own party too.
The food is usually Chili, or whatever can be kept warm in a crock pot outside – one year we made these Crock Pot Steak Fajitas and they were a big hit. You definitely need food that is hand held or can be eaten out of a bowl while you’re walking around.
I’ve got to tell you though, I’m so happy that my kids are old enough to walk around our neighborhood by themselves now. It’s nice just to hang back by the adults and enjoy the party. Someone’s got to be shaking up the shots by the fire right?
And someone needs to be serving up that Fall Fried Rice.
So in this rice there’s acorn squash, butternut squash and pumpkin puree all in this rice – don’t freak out – the squash doesn’t have to be roasted for hours in the oven. I used the good ol’ microwave for this recipe. Took about 6-8 minutes per squash and they were perfectly cooked.
Brown up the sausage then stir in the pumpkin, add in cooked rice and the squash that you nuked and cubed up and you’re about done.
All it needs is a few seasonings and some crunchy roasted pumpkin seeds on top.
Well, it also needs a nice cold beer on the side to wash it down, but other than that – it’s pretty perfect.
- 1 butternut squash, peeled, cooked and cubed
- 1 acorn squash, peeled, cooked and cubed
- 4 cups cooked white rice, cooled
- 1 lb. sausage
- 1/4 cup pumpkin puree
- 1/2 cup roasted pumpkin (pepita) seeds
- 2 tablespoons soy sauce
- A few grinds of fresh black pepper
- 2 eggs, beaten
- 2 tablespoons canola or peanut oil
- Peel both the acorn and butternut squash.
- Cut the squash in half and place on a microwave safe plate with the cut sides up.
- Place about a tablespoon of water into the centers of the cut squash and place in the microwave for 8-10 minutes, doing only one squash at a time.
- You don’t want the squash too mushy for this, since you need to cube it up and add it to your stir fry. Repeat with the other squash and let cool.
- Add a tablespoon of the oil to a large wok or skillet and heat over high heat.
- Pour in the eggs and scramble, cooking for two minutes until just set. Remove to a plate.
- Add the other tablespoon of oil and then add the sausage to brown, breaking up with a spoon as you go.
- After the sausage has browned you can stir in the pumpkin puree.
- Now add the cooked rice, soy sauce, eggs and cubed squash.
- Stir and taste for seasonings, the soy sauce and sausage add saltiness but if you need a little more salt you can add it in to taste.
- Scoop into bowls and garnish with the pumpkin seeds. If you can’t find roasted pumpkin seeds just toss them into a dry pan for a few minutes until you can start to smell them, then remove from the heat and let cool.