Vegan Stuffed Kabocha Squash

Step 1

Preheat oven to 375 F.

Step 2

Use the Tablespoon of grapeseed oil to oil the interior of the seeded kabocha squash before roasting.

Step 3

After oiling, lightly sprinkle the interior of the kabocha squash with salt.

Step 4

Roast on a parchment paper or reusable silicone mat lined baking sheet for 40 minutes with the cut side down.

Step 5

While the kabocha squash is cooking, prepare the filling.

Step 6

Boil the water in a medium pot with lid.

Step 7

While the water is boiling, heat a medium sized skillet on medium high heat.

Step 8

Melt 2 Tablespoons of the butter in the skillet.

Step 9

Toast the rice in the skillet for two minutes, stirring it to coat it evenly with the butter.

Step 10

Transfer the toasted rice to the boiling water and add salt to taste.

Step 11

Cover and reduce the heat to low, simmer for 18 minutes.

Step 12

After 18 minutes, turn the heat off and allow the rice to rest with the lid on for an additional 10 minutes.

Step 13

While the rice is cooking, melt the remaining 1 Tablespoon of butter in the skillet over medium heat.

Step 14

Saute the sliced mushrooms for 5 minutes, or until they have browned and shrunk considerably in size.

Step 15

Add the chopped onion and saute for 5 minutes, or until translucent and caramelized.

Step 16

Add in the sage and saute for 30 seconds, or just long enough for it to cook and crisp up.

Step 17

Turn the heat for the skillet off.

Step 18

Once the rice is finished resting, combine the rice, mushrooms, onion, sage, walnut, and dried cranberries in a large bowl.

Step 19

Scoop out the interior portion of the flesh of the roasted kabocha squash, leaving a 1 cm thick shell to hold the filling.

Step 20

Mix the roasted kabocha squash into the rice mixture.

Step 21

Taste and season with salt and pepper.

Step 22

Transfer the rice filling into the hollowed out kabocha squash shell.  Lightly pack the filling down into the squash (so that it will stay in place when you slice it for serving).

Step 23

Slice the stuffed squash into 4 even pieces for serving.