Wholesome and hearty, this vegan stuffed squash with brown rice and mushrooms is perfect for weeknight dinners or festive fall meals.
Details
Category: Main Dish
Prep Time: 20-minutes
Cook Time: 60-minutes
Total Time: 80-Minutes
Servings: 6
Ingredients – For the Squash
- 4 Small Winter Squash (~1 1/2 lbs each – Kabocha, Acorn, or Pie Pumpkin Squash)
- 1/2 Tablespoon Olive Oil
- 1/4 Tablespoon Salt
- 1/4 Tablespoon Pepper
Ingredients – For the Filling
- 4 tablespoons olive oil, divided
- 2 cups brown rice
- 4 cups low-sodium vegetable broth or water
- 1 cup diced carrot
- 1 cup diced shallots
- 1 cup diced celery
- 1 1/4 pounds mushrooms, diced (I used a mix of creminis and wild mushrooms)
- 3 cloves garlic, minced
- 1/2 cup white wine
- Salt and freshly ground black pepper, to taste
- Pinch cinnamon
1 cup chopped mixed herbs (parsley, chives, and chervil work beautifully here)
INSTRUCTIONS
Prep the Squash | Heat oven to 400°F. Slice each squash in half lengthwise and scoop out the seeds. Trim a thin slice from the bottom of each half so they sit flat. Rub with olive oil, then season generously with salt and pepper.
2. Roast the Squash | Place squash halves cut-side down on a baking sheet and roast for 30 minutes. Flip them over and continue roasting cut-side up for 15 minutes, until golden and fork-tender. (If ready before the filling, keep warm in the oven on low heat.)
3. Cook the Rice | In a pot over medium heat, toast rice with 1 tablespoon olive oil until fragrant, 3–5 minutes. Add broth or water, bring to a boil, then reduce to low. Cover and simmer 25–30 minutes until tender.
4. Sauté the Vegetables | Warm 1 tablespoon olive oil in a large skillet over medium heat. Add carrots, shallots, and celery; cook until softened and translucent, about 5 minutes. Transfer to a bowl and set aside.
5. Cook the Mushrooms | Add another tablespoon of olive oil to the same pan. Working in batches, cook mushrooms in a single layer without stirring for 2–3 minutes until browned on one side. Stir and cook until golden all over, then transfer to the bowl with the other vegetables. Repeat with remaining mushrooms, adding oil as needed.
6. Combine and Season | Return all vegetables to the pan. Add garlic and cook for 30 seconds. Pour in white wine, scraping up any browned bits, and simmer until most of the liquid evaporates. Season with salt and pepper to taste.
7. Blend the Squash | Scoop the flesh from two of the roasted squash halves and puree in a food processor with cinnamon until smooth.
8. Make the Filling | In a large bowl, mix together the cooked rice, sautéed vegetables, and squash puree. Stir in fresh herbs, saving a little for garnish. Adjust seasoning to taste.
9. Stuff and Serve | Spoon the filling into the roasted squash halves, mounding slightly. Sprinkle with remaining herbs and serve warm.
Enjoy!
