This roasted winter squash is filled with tender mushrooms and creamy brown rice.
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!
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!
Vegan Stuffed Squash with Brown Rice and Mushrooms Recipe
The vegetables and rice for the filling and the roasted squash halves can be prepped a day or two ahead. Warm them on the stovetop or in the microwave before continuing with the recipe.
Note that one of the squashes is pureed and mixed into the filling. The remaining squash halves will be stuffed and served.
Note that one of the squashes is pureed and mixed into the filling. The remaining squash halves will be stuffed and served.
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
- 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
- Pinch cinnamon
- 1 cup chopped mixed herbs (parsley, chives, and chervil work beautifully here)
Read More: Vegan Stuffed Squash with Brown Rice and Mushrooms
