Recipe & Photo Courtesy Pickles & Honey
- 1/4 cup uncooked wild rice
- 1/4 cup uncooked brown basmati rice
- 11/2 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
This Stuffed Butternut Squash made with Tempeh is nutritious and perfect for a fall meal.
- 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 vegetable 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 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.