Sticky Rice Stuffed Squash with Chestnut and Chinese Sausage Recipe

Impress your Thanksgiving guests with this simple Asian-inspired stuffed squash

This squash dish goes well as a side dish with your roast turkey or ham, and also serves as  great comforting meal on its own


  • 1 large butternut squash (kabocha squash works too)
  • 3 Tbsp olive oil
  • 1/2 cup sticky rice
  • 1/2 cup chestnuts, (packaged, ready to eat)
  • 1 Chinese sausage “Lap Cheong,” sliced thinly (or lardon, bacon, chorizo, sausage)
  • 1 green onion, sliced 1/4″
  • 2 Tbsp light soy sauce
  • 1 tsp kecap manis soy sauce
  • salt and pepper to taste


For the sticky rice:

  1. In a bowl, wash the sticky rice with water. Rinse till water runs clear.
  2. Soak the sticky rice with with 3 cups of water for at least 2 hours. Leave it in water overnight preferably.
  3. Bring a large pot of water to a rolling boil.
  4. Strain soaked rice with a large metal mesh strainer.
  5. Leave the strainer resting on the pot of boiling water with the sticky rice in the strainer mesh. Cover the pot with a lid. (Note: It’s best if the mound of rice is no more than 2” high and there is at least 3” between the boiling water and the bottom of the strainer mesh.)
  6. Turn the heat down on stove till water is at a gentle boil.
  7. After 15 minutes, with a spatula or spoon, stir and flip the sticky rice so all the rice grains cooks evenly.
  8. The rice should be completely cooked after about 20 to 30 minutes. You can tell when the rice is cooked when the grain of rice is entirely translucent.
  9. Remove rice onto a plate. It should slide off easily.

For the squash:

  1. Pre-heat oven to 350°F.
  2. Cut squash lengthwise in half; remove seeds and fibers.
  3. Drizzle cut sides with 3 teaspoons olive oil; sprinkle with salt and pepper.
  4. On cookie sheet, place squash, cut-sides down.
  5. Bake 25 to 40 minutes until squash is tender at thickest portion when pierced with fork.
  6. When cool enough to handle, spoon out the flesh.
  7. While still warm, mash the squash with a fork. Season to taste.
  8. Once seasoned, spoon the squash back into the shell.

Fry sticky rice stuffing:

  1. In a wok or non-stick pan, add a little oil to coat the cooking surface.
  2. Turn heat on high. As soon as oil starts to smoke, add the sausage and chestnuts. Keep stirring to ensure even cooking.
  3. Add the rice, keep stirring and turn the heat down to medium.
  4. Add the soy sauce and evenly coat the rice with it.
  5. Add the kecap manis and caramelize the rice.
  6. Turn heat back on high to fry the rice for minute.
  7. Turn heat off completely and stir in the green onions.
  8. Spoon the fried sticky rice on top of the squash.