Vegan Stuffed Squash with Brown Rice and Mushrooms - Master recipes

Ingredients

• For the squash: -
• 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 -
• For the Filling: -
• 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) -