Stuffed Butternut Squash with Tempeh

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This vegetarian and vegan recipe is so warming and hearty, perfect for a chilly  winter evening. The sweetness of the maple combined with fresh Meyers lemon juice is amazingly delicious.  I revised this recipe from the web, only because  I did not have some of the original ingredients. I found this recipe to be very forgiving. Be creative and use what you have around and enjoy your results!

Ingredients:

1/4 cup uncooked wild rice (can substitute with different rice)
1 cup uncooked brown or white Basmati rice
1 1/2 cups water, vegetable stock, or chicken broth
Pinch of sea salt
1 large butternut squash
2 tablespoons extra virgin olive oil
2 shallots, chopped
3 garlic cloves, minced
1/4 cup fresh parsley or cilantro
6 ounces tempeh
2 tablespoons Meyers lemon juice ( any lemon juice works)
2 tablespoons maple syrup
Seeds from 1/2 pomegranate
~For directions on removing pomegranate seeds go here

Directions:

Preheat oven to 425 degrees Fahrenheit.  Line 2 baking sheets with parchment paper.
Place Wild and Basmati rice in pot with water or stock and a pinch of sea salt.  Bring to boil, reduce heat and simmer covered until liquid is absorbed (about 45 minutes).  Remove from heat and set aside.

Cut 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 larger piece with 1/2 teaspoon olive oil.  Place flesh-side down on prepared baking sheet.  Peel other piece and cut into 1/2-inch cubes.  Place cubes in bowl, toss with 1 tablespoon olive oil and spread in single layer on second baking sheet.  Roast both 35 minutes or until tender.  Remove from oven and set aside.

In cast iron skillet over medium heat, saute shallots and garlic in remaining 1 tablespoon olive oil until soft.  Add herbs and crumble tempeh into pan.  In bowl combine lemon juice and maple syrup and pour over mixture.  Fold to combine and continue sauteing to heat through.

Fluff grain and add to tempeh mixture.  Fold in cubed squash and .  Scoop out the roasted squash leaving 1/2-inch of squash plus shell.  Fill squash with stuffing allowing it to overflow generously.  Top with pomegranate seeds, slice into 4 equal portions and serve.