Look for the delicious kabocha squash, also called Hokkaido pumpkin in Asian markets or well-stocked supermarkets. It has a deep green skin and blushing orange flesh that is sweeter than any other squash I’ve tasted. If unavailable, a buttercup squash is a good substitute.
1 kabocha squash or other winter squash, halved and seeded
1 tablespoon organic canola oil
1 yellow onion, minced
2 garlic cloves, minced
3 scallions, minced
2 tablespoons tamari or other soy sauce
1 teaspoon dried thyme
½ teaspoon dried savory
½ teaspoon ground sage
2 cups cooked brown rice
2 cups cubed gluten-free bread
¼ cup minced parsley
Freshly ground black pepper
Preheat oven to 350 degrees F. Season the squash halves with salt and place them in a lightly oiled shallow baking pan, cut side down. Add 1/4-inch of water to the pan and cover tightly. Bake for 30 minutes to soften. While the squash is baking, heat the oil in a large skillet over medium heat, add the onion and cook until soft, about 7 minutes. Stir in the garlic and scallions and cook until fragrant, about 30 seconds. Stir in the tamari, thyme, savory, and sage, then transfer to a large bowl. Add the rice, cubed bread, and parsley. Mix thoroughly to combine well, then season to taste with salt and pepper. If additional moisture is needed, add a little water or vegetable stock to moisten. Turn the squash halves over, cut side up, and fill the squash cavities with the stuffing. Cover and bake until the stuffing is hot and the squash is tender, about 30 minutes. Uncover for last 10 minutes of cooking time to brown the stuffing on top.
This recipe is part of Robin’s Vegan Thanksgiving Feast.
Recipe copyright 2008 by Robin Robertson and published by Vegan.com with permission.