It makes a fantastic main course for any vegans or vegetarians at your holiday table – and the leftovers are perfect for a “Meatless Monday” dinner! Vegetarians and vegans are used to fending for themselves at holidays and social functions. I know because I was one for more than ten years! This dish is cooked in several stages. This helps develop the flavors and textures of each ingredient. While this takes a little extra time, it’s worth it for all the rich, caramelized, vibrant flavors that make their way into the finished dish. Aim to finish all the components at the same time so you can serve the stuffed squashes while piping hot. I’ve found that the stuffed squashes tend to dry out if you try to re-heat them in the oven. If the squash halves have finished roasting before the rice and vegetables are ready, hold them in the warm oven until needed. Conversely, if the filling is ready before the squash halves, cover the pans to keep warm until needed. Re-warm briefly on the stovetop or in the microwave if needed before continuing with the recipe. To break up the work, you can cook the vegetables, mushrooms, and rice ahead of time. Just warm them on the stovetop or in the microwave before mixing them with the roasted squash puree. I believe plant-based meals like this one can be easily as exciting as their meaty counterparts. If you or your family are not used to cooking vegan or vegetarian meals, try this recipe! Note that one of the squashes is pureed and mixed into the filling. The remaining squash halves will be stuffed and served. Depending on the size of your squash, you may have leftover rice filling. It’s great on its own, and it freezes well.
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) 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)
Let the mushrooms cook without stirring for 2 to 3 minutes, until a caramelized crust forms on the bottom of the mushrooms. (Lift one up to check!) Once you see a brown crust, stir the mushrooms together. Continue cooking, stirring often, until the mushrooms have released all their liquid and look evenly browned on all sides. Repeat with the remaining mushrooms, adding more oil to the pan as needed. (If the vegetables and rice are ready before the roasted squash, cover the pans to keep warm until needed. If necessary, re-warm briefly on the stovetop or the microwave before continuing with the recipe.)
