Stuffed Butternut Squash

Recipe found on Pickles & Honey from Eat Clean Live Well

INGREDIENTS

• ¼ cup uncooked wild rice
• ¼ cup uncooked brown basmati rice
• 11/2 cups water or vegetable stock
• Pinch of sea salt
• 1 large butternut squash
• 2 tablespoons plus ½ 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 ½ pomegranate

INSTRUCTIONS

1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
2. Place wild and basmati rice in pot or rice cooker 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.
3. 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.
4. In cast iron skillet over medium heat, sauté shallots and garlic in remaining 1 tablespoon olive oil until soft (about 2 minutes). Add celery and sauté 2 minutes longer. Crumble tempeh and add to pan. In bowl, combine lemon juice and maple syrup and pour over tempeh. Fold to combine and continue sautéing to heat through.
5. Fluff grain and add to tempeh mixture. Fold in pepper flakes, cubed squash and parsley. 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.