Roasted Calabaza Squash and Recaito Rice
Tender roasted calabaza squash tossed with savory recaito-infused white rice, infused with garlic, cilantro, and a touch of olive oil. This Caribbean-inspired side balances the natural sweetness of the squash with the aromatic, herbal notes of recaito for a vibrant accompaniment to any protein.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 10 min
- Total
- 1 hr
- Makes
- 4 servings (about 1½ cups each)
Steps
Before you start
- Preheat your oven to 425°F (220°C)
- Have recaito thawed if using frozen
- Measure and prepare all ingredients before starting
Roast the calabazaOven 425°F / 220°C
- Toss the cubed calabaza squash with 2½ tablespoons (37 ml) olive oil, a pinch of kosher salt, and a few grinds of black pepper on a large baking sheet.
- Spread in a single layer and roast in a preheated 425°F (220°C) oven for 22–25 minutes, stirring halfway through, until the edges are golden and the flesh is tender when pierced with a fork but still holds its shape.
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Ready when: Squash is fork-tender with golden edges but not falling apart
Tip: Don't overcrowd the pan; a single layer ensures even browning and caramelization.
Toast garlic and recaito
- While the squash roasts, heat 1½ tablespoons (22 ml) olive oil in a medium saucepan over medium heat.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the recaito and cook, stirring occasionally, for 2–3 minutes until the mixture turns a deeper green and releases its aroma.
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Ready when: Recaito is deeply fragrant and has darkened slightly
Tip: Don't let the garlic brown; it will become bitter. Medium heat is key.
Toast the rice
- Add the rinsed white rice to the saucepan with the garlic and recaito mixture.
- Stir constantly for 2 minutes until the rice turns opaque and smells toasted.
- This step adds nutty flavor and prevents the rice from turning mushy.
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Ready when: Rice grains are opaque and emit a nutty aroma
Tip: Constant stirring ensures even toasting and prevents sticking or burning.
Add broth and simmer
- Pour in the chicken or vegetable broth, stir once, and bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover with a lid, and simmer for 18–20 minutes until the rice is tender and has absorbed all the liquid.
- Do not lift the lid during cooking.
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Ready when: Liquid is completely absorbed and rice grains are tender
Tip: Resist the urge to peek; steam escapes and increases cooking time. Trust the timer.
Combine and rest
- Remove the saucepan from heat and let sit covered for 5 minutes.
- Meanwhile, check that the roasted calabaza is done (it should have reached the oven at step 1).
- Fluff the rice gently with a fork, then fold in the roasted calabaza squash and fresh cilantro until evenly distributed.
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Ready when: Rice is light and fluffy; squash is evenly mixed throughout
Tip: Folding gently prevents breaking the tender squash cubes.
Good to know
Tips
- Rinsing the rice before toasting removes excess starch and helps individual grains stay separate.
- If recaito is unavailable, sofrito works beautifully and adds subtle smokiness.
- For a protein-rich main course, serve with black beans spooned on top or alongside roasted chicken.
- Fresh cilantro added at the end preserves its bright, fresh flavor; cooked cilantro becomes muted and slightly bitter.
Make ahead
Roast the calabaza up to 4 hours ahead and store in an airtight container at room temperature. Prepare the recaito mixture (step 2) up to 3 hours ahead in the saucepan (covered) and reheat gently before adding rice.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat with a splash of broth or water, stirring occasionally until warmed through (about 5 minutes). Not recommended for freezing, as the calabaza texture will soften further upon thawing.
Substitutions
- calabaza squash, peeled and seeded → butternut squash, Delicata squash, or acorn squash. These have similar sweetness and texture when roasted. Use the same weight and cut into similar-sized cubes; cooking time may vary by 2–3 minutes depending on size.
- recaito → sofrito (about ½ cup / 120 ml) or a blend of 1 cup fresh cilantro, ¼ cup green bell pepper, and 3 minced garlic cloves blended with 2 tablespoons olive oil. Sofrito will add smokier depth; the homemade blend is lighter and more herbaceous. Adjust salt to taste.
- white long-grain rice → jasmine rice or basmati rice. These add different aromatic notes but cook in the same time with the same liquid ratio. Jasmine will be slightly softer and stickier.
- chicken or vegetable broth → vegetable broth or water. Water will yield a milder flavor; vegetable broth maintains richness. Both work equally well; use the same amount.
