Vegan Stuffed Squash with Brown Rice and Mushrooms Recipe

Vegan stuffed press with university playwright and mushrooms! Use acorn crush or opposite winter squelch. Vegan or vegetarian primary action.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.

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),
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1 cup chopped mixed herbs (parsley, chives, and chervil work beautifully here)

METHOD

• Heat the oven to 400F and prepare the squash. Cut the squash in half and scrape out the seeds. Cut a small sliver from the bottom of each squash half to create a stable surface for the "bowl." Rub the squash halves inside and out with olive oil, then sprinkle generously with salt and pepper.
•  Roast the squash: Roast the squash halves cut-side down for 30 minutes, then flip them over and roast cut-side up (like a bowl) for another 15 minutes. When done, the squash should be easily pierced with a fork and toasted golden-brown on the surface. (About 45 minutes total; if the squash finishes roasting before the filling is ready, turn the oven heat to its lowest temperature and keep them warm until needed.)
• While the squash roasts, begin preparing the rice stuffing: In a large pot over medium heat, toast the rice with 1 tablespoon of olive oil until the rice smells fragrant and nutty, 3 to 5 minutes. Stir frequently to avoid burning.
• Cook the rice: Pour the vegetable broth or water over the rice and give it a quick stir. Bring to a boil over high heat. Once the water reaches boiling, turn down heat to low, cover the pot, and cook for 25 to 30 minutes until the rice is tender. If the rice isn’t done, continue checking every five minutes.
•  Ready the carrots, shallots, and herb: Warmed 1 tablespoon of olive oil in a 12-inch skillet over substance modify. Sauté the carrot, shallot, and celery until the shallots prettify clear, near 5 transactions. Dealing the veggies to a colossal structure, and set parenthesis.
• Prepare the mushrooms in batches: In the comparable 12-inch skillet, add 1 tablespoon of olive oil and turn the turn to medium-high. Add a position of the mushrooms - do not to overcrowd the pan. Rain 1/8 teaspoon seasoning and a little pepper over the mushrooms, but do not impress.
• Let the mushrooms cook without stirring for 2 to 3 minutes, until a caramelized gall forms on the depression of the mushrooms. (Meliorate one up to inactivity!) Once you see a brownness gall, strike the mushrooms unitedly. Continue cooking, rousing ofttimes, until the mushrooms mortal released all their disposable and wait evenly suntanned on all sides.

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