-
1
Preheat the oven to 425 degrees.
-
2
Cover a baking sheet with foil, and lightly oil the foil.
-
3
Brush the cut sides of the squash with olive oil, and set on the baking sheet with the cut sides down.
-
4
Bake 30 to 40 minutes until easily pierced with a paring knife.
-
5
Remove from the heat, allow to cool until it can be handled, and peel and dice.
-
6
While the squash is in the oven, trim away the bottoms of the brussels sprouts and cut into quarters.
-
7
Heat the oil over medium-high in a large, heavy skillet.
-
8
Add the brussels sprouts.
-
9
Cook, stirring often or tossing in the pan, until just tender and the edges are seared light brown, about five minutes.
-
10
Add salt to taste, and stir in the scallions and garlic.
-
11
Stir together for a few minutes until the scallions and garlic are fragrant.
-
12
Stir in the squash.
-
13
Cook, stirring often, until the squash has caramelized lightly, about 10 minutes.
-
14
Its fine if the squash falls apart in the pan.
-
15
Season to taste with salt and pepper, and stir in the dissolved tomato paste.
-
16
Continue to cook, stirring, until the tomato paste has caramelized, about five minutes.
-
17
The tomato paste mixture will no longer be visible, but there should be rusty-colored traces on the bottom of your skillet.
-
18
Stir in the black rice.
-
19
Heat through, taste and adjust seasonings, and serve, topped with a poached egg if desired.
