Vegan Stuffed Squash with Brown Rice and Mushrooms Recipe

Ingredients

• 4 small winter squash (about 1 1/2 pounds each), like kabocha, acorn squash, or pie pumpkins
• 1/2 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons olive oil, divided
• 2 cups brown rice
• 4 cups low-sodium vegetable broth or water
• 1 cup diced carrot
• 1 cup diced shallots
• 1 cup diced celery
• 1 1/4 pounds mushrooms, diced (I used a mix of creminis and wild mushrooms)
• 3 cloves garlic, minced
• 1/2 cup white wine
• Salt and freshly ground black pepper to taste
• Pinch cinnamon
• 1 cup chopped mixed herbs (parsley, chives, and chervil work beautifully here)