I’ve used this filling for delicata as well as kabocha squash—consider it a great all-around filling. To pierce the tough skin of a winter squash, in order to halve it, I microwave it whole for a couple of minutes. For my 2.6 oz delicata, and nearly 3 lb kabocha, I microwave for 2.5-3 minutes. Serves: 2–3. Time: ~45 minutes
Instructions
Roast the Squash
Preheat oven to 400°F (205°C).
Place delicata squash halves cut-side down on a parchment-lined baking sheet.
Roast for 25 minutes, until tender when pierced with a fork.
Prepare the Filling
In a skillet over medium heat, sauté onion and garlic using a splash of vegetable broth. Add mushrooms and cook until softened and lightly browned (5–7 minutes). Stir in tofu, thyme, black pepper, smoked paprika, and, if using, nutritional yeast, miso & salt. Add cooked brown rice and optional nutritional yeast or miso. Mix well and heat through.
Stuff & Finish
Turn squash halves cut-side up.
Divide filling evenly among squash cavities, gently pressing it in.
Return to oven and bake 10–12 minutes, until heated through.
May serve with hot sauce, or your favorite flavoring sauce, I love vegan sour cream
Serve -Garnish with fresh herbs if desired.
Serve as a main dish or alongside a green salad.
Enjoy!
