Black and Orange Forbidden Rice with Roasted Acorn Squash and Pecans | #Halloween #Recipes #Fall
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5 from 2 votes

Forbidden (Black) Rice Recipe with Acorn Squash and Pecans

A Festive Orange and Black Halloween Rice Dish.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Side Dish
Cuisine: American, Asian
Servings: 8
Calories: 306kcal
Author: Sommer Collier


  • 1 1/2 cups black rice wild or forbidden
  • 2 tablespoons butter oil for vegan
  • 2 shallots peeled and diced
  • 1 cup pecan pieces
  • Zest of 1 orange
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons vegetable oil
  • 1 acorn squash peeled, seeded, and diced
  • Salt and pepper


  • Set a medium sauce pot over medium heat. Add the butter and shallot and saute for 2 minutes. Then add the rice and toss to coat in butter. Add the appropriate amount of water as directed on the rice package (from 3-4 cups depending on the variety of rice.) Add 1 1/2 teaspoons salt, cover, and bring to a boil.
  • Once boiling, stir, lower the heat to medium-low, cover, and simmer until cooked through—follow time directed on rice package.
  • Meanwhile, preheat the oven to 450 degrees F. Toss the peeled and diced acorn squash in oil and spread over a baking sheet. Roast in the oven for 15 minutes. Turn and spread the acorn squash again and roast another 10 minutes. In the last 2-3 minutes sprinkle the pecans over the acorn squash so the pieces can toast.
  • Once the rice and roasted acorn squash are ready, toss together with orange zest and thyme. Then salt and pepper to taste. Serve warm or at room temperature!


Serving: 1serving | Calories: 306kcal | Carbohydrates: 36g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 30mg | Potassium: 352mg | Fiber: 4g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 9.4mg | Calcium: 45mg | Iron: 1.6mg