Vegan Stuffed Squash with Brown Rice and Mushrooms

Ingredients

• 4 small winter squash, 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
• 3 cloves garlic, minced
• 1/2 cup white wine
• Pinch cinnamon
• 1 cup chopped mixed herbs

Directions

1. Heat the oven to 400F. Halve the squash and scoop away the seeds, then shave a small sliver off the underside of each half so it sits steady as a bowl. Coat the squash inside and outside with olive oil, and season well with salt and pepper.
2. Arrange the squash with the cut sides facing down and roast for 30 minutes. Turn them over so the hollowed sides face up, then roast for 15 minutes more. They are ready when a fork slides in easily and the tops are golden and toasty. The roasting time is about 45 minutes total; if they are done before the filling, lower the oven to its gentlest heat setting and hold them warm.
3. As the squash cooks, start the rice filling. Set a large pot over medium heat, add 1 tablespoon of olive oil, and toast the rice, stirring often, until it smells nutty and fragrant, 3 to 5 minutes.
4. Add the vegetable broth or water to the rice and stir briefly. Bring it to a boil over high heat, then reduce the burner to low, put the lid on the pot, and let it cook for 25 to 30 minutes, until tender. If the grains need more time, check again every 5 minutes.
5. Heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Add the carrot, shallot, and celery, and cook until the shallots turn translucent, about 5 minutes. Move the vegetables into a large bowl and keep them aside.
6. Using that same 12-inch skillet, pour in 1 tablespoon of olive oil and raise the heat to medium-high. Add a third of the mushrooms, keeping the pan from getting crowded. Season them with 1/8 teaspoon salt and a little pepper, and leave them alone at first.
7. Cook the mushrooms undisturbed for 2 to 3 minutes, until the undersides develop a caramelized brown crust. Peek underneath one if you need to check. Once they have browned, stir them together and continue cooking, stirring frequently, until their liquid has cooked off and the pieces are browned all over.
8. Cook the remaining mushrooms the same way, adding more oil to the skillet as needed.
9. Once all the mushrooms are cooked, put the mushrooms, carrots, shallots, and celery back into the skillet over medium-high heat. Stir in the garlic and cook for 30 seconds, just until it smells fragrant. Pour in the white wine, scraping up the browned bits from the bottom as it bubbles. Cook for another 2 to 3 minutes, until most of the wine has cooked away, then take the pan off the heat.
10. If the vegetables and rice are finished before the squash, cover the pans so they stay warm. If needed, warm them briefly on the stovetop or in the microwave before moving on.
11. Place 6 roasted squash halves on serving plates. Scoop the flesh out of the remaining 2 halves and put it in a food processor. Add the cinnamon and puree until completely smooth.
12. In a large bowl, stir together the mushrooms, vegetables, cooked rice, and squash puree until evenly combined. Taste, then adjust with more salt, pepper, or cinnamon if you like. Fold in the fresh herbs at the end, setting some aside to scatter on top.
13. Spoon the filling evenly into the squash halves, piling it up slightly. Finish with the reserved chopped herbs and serve right away while very hot.