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BRU BITES: Sassy Vegan Stuffed Squash

The winner of this month’s BRU Bites competition was Melissa Guillet with her recipe for Sassy Vegan Stuffed Squash. Check it out below and stay tuned to wbru.com/brubites for our next featured ingredient, coming January 2017!

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Sassy Vegan Stuffed Squash
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Prep: 10 minutes Cook: 40 minutes Serves: 4

2 tbs. olive oil, divided
2 acorn squash
1 cup brown rice
1 cup vegetable stock
1 cup apple cider
1 cup finely chopped Asian mushrooms (wild option: hen of the woods mushrooms – cook thoroughly)
1 cup grated organic carrots
1/2 cup diced red onion
1/2 cup finely chopped kale
2 cloves garlic, chopped
1/2 tsp. salt

Preheat oven to 400ºF. Cut squash in half, scoop out seeds

and strings, and brush with 1 tbs. olive oil. Place cut ends

down in baking dish and cook 35-40 minutes. Meanwhile,

combine rice, stock, and cider in sauce pan. Bring to boil,

then reduce heat to simmer, cooking 40 minutes, or until rice

is tender and liquid is absorbed. While that simmers, heat

remaining oil in large cast iron skillet or sauté pan. Sauté

mushrooms, onion, and carrots over med-low heat until onions

are translucent, about ten minutes. Add kale and garlic

and cook five more minutes. Stir in salt, then mix thoroughly

with rice. Divide mixture between squash halves, garnishing

with parsley, if desired. Serve immediately, but squash may

be very hot.

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