Spicy Squash with Rice Cracker Crunch

steamed white rice base + gochujang squash rings + mizuna + seven-minute eggs + rice cracker crunch Serves 2• You can find many kinds of rice crackers at Asian grocery stores. While you’re there, look for peppery mizuna leaves (also known as Japanese mustard greens); they have beautiful frilly edges. If you can’t find them, try arugula or watercress. Of all the hard-skinned winter squashes, delicata and acorn are perhaps the easiest to cook because you don’t need to peel them.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 425°F (220°C).

Step 2

In a large bowl, stir together the gochujang, soy sauce, and vegetable oil. Add the squash rings and green onions and toss to coat. Spread out the squash and green onions on a rimmed baking sheet, drizzling any leftover marinade from the bowl over them. Roast until tender and browned around the edges, 20 to 25 minutes. Flip them after about 10 minutes for even browning on both sides.

Step 3

Meanwhile, in a medium saucepan, bring the water to a boil. Add the rice and salt. Decrease the heat to medium-low, cover the pot, and cook for 18 minutes, until all the water has been absorbed. Remove the lid, fluff the rice with a fork, then return the lid and allow the rice to rest off the heat for 10 minutes before serving.

Step 4

Place the rice crackers in a ziptop bag and use a rolling pin to smash them into large crumbs.

Step 5

Divide the steamed rice between 2 bowls. Scatter the mizuna leaves over the rice and then top with the roasted squash rings and green onions. Nestle an egg into each bowl. Sprinkle the rice cracker crunch over everything.