Autumn meal made with sweet pumpkin, multigrain rice, beans, chestnuts, and jujubes.
A wholesome one-pot Kabocha Squash dish to enjoy with the whole family.
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The mornings and evenings have started to feel pleasantly cool,
and the leaves are slowly changing color.
I’ve even started noticing fallen leaves scattered across the ground.
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Whenever I hear that soft, rustling sound beneath my feet while walking,
I find myself thinking,
“Autumn is really here…” 🙂
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For some reason,
when I think of autumn,
pumpkin 🎃, chestnuts 🌰, and jujubes always come to mind.
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Maybe it’s because these little fruits,
which grow under the warm summer sun,
gradually ripen into deeper, richer colors
as they welcome the cool autumn breeze. ☺️
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I recently learned that chestnuts, jujubes, ginkgo nuts, and acorns
are classified as “susil-ryu,” or tree fruits,
a term used in Korean agricultural and forestry classifications.
It was my first time hearing the word!
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Today, I’m sharing a comforting pot of rice
made with sweet pumpkin,
infused with the warm, earthy flavors
of chestnuts and jujubes—
some of autumn’s most beloved seasonal ingredients. 🧡
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▶ YouTube | Detailed Recipe Video
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Sweet Pumpkin & Multigrain Bean Rice in a Pot
A wholesome, one-pot Kabocha Squash autumn meal made with seasonal ingredients.
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Ingredients
- 1 sweet pumpkin (about 300 g / 10.5 oz)
- 5–6 chestnuts, peeled
- 5 garlic cloves
- A handful of chickpeas
- 5 jujubes
- 250 g (about 1⅓ cups) rice
- 300 g (about 1¼ cups) water, for soaking the rice
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💙 Customize It to Your Taste
Feel free to mix and match your favorite ingredients.
You can add chestnuts, garlic, ginkgo nuts, multigrain rice, beans, red beans, mung beans, and more.
Use whatever you have on hand to create your own version of this comforting autumn rice dish.
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Instructions
1. Prepare the pumpkin.
Wash the sweet pumpkin thoroughly, then microwave it for 1–2 minutes.
- Microwave in 30-second intervals, turning the pumpkin over so that both the top and bottom are heated evenly.
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2. Cut out the pumpkin lid.
Using a small, pointed knife, carefully score a 5–6-sided shape around the top of the pumpkin to create a lid.
- Take your time and carefully cut around the top to remove the lid.
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3. Remove the seeds.
Use a spoon to scoop out the seeds and inner flesh of the pumpkin until it is clean.
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4. Fill the pumpkin.
Place the chestnuts, chickpeas, garlic, and jujubes inside the hollowed-out pumpkin.
- Add the firmer ingredients to the bottom first.
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5. Steam the pumpkin.
Pour a small amount of water into a pot large enough to hold the pumpkin.
Place the pumpkin inside and steam over medium-low heat.
- Keep an eye on the water level to make sure the pot doesn’t dry out and burn.
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6. Add the rice and cook.
Once the water comes to a boil, cook for another 10 minutes.
Then add the soaked rice and cook over low heat for 20–25 minutes.
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7. Let the rice rest.
After 20–25 minutes, turn off the heat and let the rice rest, covered, for at least 5 minutes.
This resting time allows the rice to finish cooking and absorb the remaining moisture.
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8. Serve.
Carefully remove the pumpkin and place it on a serving plate.
Mix the rice and other ingredients gently, then arrange everything on the plate.
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I hope you enjoy a warm and comforting evening
with this sweet pumpkin and multigrain rice,
a wholesome meal the whole family can enjoy. 🤎
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▶ Home-Cooked Meal Collection | Grilled Abalone with Peanut Butter
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▶ Reference | Naver Blog – Detailed Recipe Post
A choice for a better today than yesterday,
