Buttercup Squash Stuffed with Wild Rice, Shiitakes, and Caramelized Leeks | VegNews

Ingredients

• 1/2 cup wild rice
• 2-1/2 cups water
• 3/4 teaspoon salt, divided
• 1/2 cup long-grain brown rice
• 1 large buttercup or other large winter squash, halved and seeded
• 2 leeks, trimmed
• 2 tablespoons vegetable oil
• 2 teaspoons light brown sugar
• 1/2 cup minced onion
• 1/4 cup finely minced celery
• 2-1/2 cups chopped shiitake mushrooms
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup minced fresh parsley