Ingredients:

• kabocha squash 2-3 lbs
• Chinese rice wine 1½ tbsp
• molasses 1/2 tbsp
• butter, unsalted 2 tbsp
• pumpkin seed butter 1/2 tbsp
• cilantro, fresh, chopped fine 1 tbsp
• salt 1/2 tsp
• black pepper 1/4 tsp
• lime juice 1/2 tsp

1. Mix wine, molasses, melted butter, pumpkin seed butter, lime juice, salt and pepper in a small bowl.
2. Open squash and remove seeds.
3. Cut into cubes roughly 3/4in on each side.
4. Put chunks of squash in a bowl, mix seasonings and cilantro with squash.
5. Place squash in roasting pan or dish and roast at 375°F oven for 10-15 minutes. Turn squash pieces and continue roasting until squash is soft.
6. Adjust seasoning. Use in recipes, serve on its own or continue with this recipe.

• cooked rice about 2 cups
• garlic, chopped 1 tsp
• shallot, chopped 1 tbsp
• fennel bulb, chopped 3-4 tbsp
• olive oil 1 tbsp
• butter, unsalted 1 tbsp
• cilantro, fresh, chopped 1 tbsp
• salt 1/4-1/2 tsp
• black pepper 1/4 tsp
• stock, chicken/vegetable/chickpea as needed

7. In a skillet over medium heat, add oil and butter, then saute the garlic, shallot and fennel until soft.
8. Put rice skillet, saute until warm. Add cilantro, salt, pepper.
9. If rice gets too dry add stock as needed. Using liquid from pressure cooking chickpeas or black-eyed peas will thicken rice mixture.
10. When rice is sufficiently warm, add prepared squash cubes and optionally mix carefully.
11. Keeps warm for up to an hour before serving.