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Vegan Stuffed Squash with Brown Rice and Mushrooms
Vegan Stuffed Squash with Brown Rice and Mushrooms
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delicious vegan stuffed squash with hearty brown rice and savory mushrooms - perfect for a satisfying meatless main dish!
Ingredients:
  • For the squash:
  • 4 small winter squash (about 1 1/2 pounds each), like kabocha, acorn squash, or pie pumpkins
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 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)
  • 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:
  • Preheat the oven to 400F. Prepare the squash by halving it and removing the seeds. Trim a small slice from the bottom of each half for stability. Coat the squash with olive oil, then season generously with salt and pepper inside and out.
  • Roast the squash: Place the squash halves cut-side down in the oven for 30 minutes. Then, flip them over and continue roasting cut-side up for another 15 minutes until easily pierced with a fork and golden-brown on the surface. Keep warm in the oven on the lowest temperature if needed.
  • As the squash roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Toast the rice until fragrant and nutty, about 3 to 5 minutes, stirring often to prevent burning.
  • Prepare the rice: Pour vegetable broth or water over the rice and stir. Bring to a boil, then lower the heat, cover, and simmer for 25 to 30 minutes until rice is tender. Check periodically for doneness.
  • In a 12-inch skillet over medium heat, heat 1 tablespoon of olive oil. Sauté the carrots, shallots, and celery until the shallots are translucent, about 5 minutes. Transfer to a large bowl and set aside.
  • Sauté the mushrooms in batches: Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add one-third of the mushrooms, making sure not to overcrowd the pan. Sprinkle with 1/8 teaspoon salt and a pinch of pepper. Allow the mushrooms to cook undisturbed for 2 to 3 minutes until a golden crust develops. Stir and cook until the mushrooms are evenly browned. Repeat with the remaining mushrooms, adding more oil as needed.
  • Sauté the cooked mushrooms, carrots, shallots, and celery over medium-high heat. Add garlic and cook for 30 seconds until fragrant. Pour in white wine, scrape the bottom of the pan, and simmer until most of the wine evaporates, about 2 to 3 minutes. Remove from heat, season with salt and pepper. Keep warm, if needed, until ready to serve.
  • Place 6 roasted squash halves on serving plates. Scoop out the flesh from the remaining 2 squash halves and transfer it to a food processor. Add cinnamon and puree until smooth.
  • To complete the squash filling, mix together mushrooms, vegetables, cooked rice, and squash puree in a large bowl until thoroughly combined. Adjust seasoning with salt, pepper, or cinnamon to your liking. Fold in fresh herbs, setting aside some for garnishing. Taste and adjust salt and pepper levels as needed, especially if the rice was cooked in plain water or unseasoned stock.
  • Divide the filling evenly among the squash halves, creating a beautiful mound. Top with fresh herbs and serve right away while piping hot.

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