Stuffed Butternut Squash
Ready in 60 minutes
Serves 4 people
- 1/4 cup uncooked wild rice
- 1/4 cup uncooked brown basmati rice
- 1 ½ cups water or vegetable stock
- Pinch of sea salt
- 1 large butternut squash
- 2 tablespoons plus 1/2 teaspoon extra virgin olive oil
- 2 shallots, chopped
- 3 garlic cloves, minced
- 1 celery stalk, finely chopped
- 8 ounces tempeh
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- Pinch of red pepper flakes
- 2 tablespoons chopped fresh flat-leaf parsley
- Seeds from 1/2 pomegranate
Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.
Place the wild and basmati rice in pot or rice cooker with water or stock and a pinch of sea salt. Bring to boil, reduce the heat and simmer covered until the liquid is absorbed (about 45 minutes). Remove from the heat and set aside.
Cut the squash lengthwise so that you have one piece that is more than half (about two-thirds) and the other about one-third. Scoop out and discard seeds, and rub the larger piece with 1⁄2 teaspoon of olive oil. Place flesh-side down on the prepared baking sheet. Peel the other piece and cut it into 1⁄2-inch cubes. Place the cubes in a bowl, toss with 1 tablespoon of olive oil and spread in a single layer on the second baking sheet. Roast both for 35 minutes, or until tender. Remove from the oven and set aside.
In a cast iron skillet over medium heat, sauté the shallots and garlic in the remaining 1 tablespoon of olive oil until soft (about 2 minutes). Add the celery and sauté for 2 minutes longer. Crumble the tempeh and add it to the pan. In a bowl, combine the lemon juice and maple syrup and pour over the tempeh. Fold to combine and continue sautéing to heat through.
Fluff the grain and add it to the tempeh mixture. Fold in the pepper flakes, cubed squash and parsley. Scoop out the roasted squash leaving 1⁄2-inch of squash plus the shell. Fill the squash with the stuffing, allowing it to overflow generously. Top with pomegranate seeds, slice into 4 equal portions, and serve