Tempeh and Wild Rice Stuffing with Hazelnuts
- 1 medium butternut squash, halved and seeded Add to list
- I cup water Add to list
- 1/4 cup tamari Add to list
- 1 8-ounce package soy or 5-grain tempeh, diced in 1/4-inch cubes Add to list
- 2 tablespoons olive oil Add to list
- 3 cups cooked long-grain brown rice Add to list
- 1/3 to 1/4 cup sliced, toasted hazelnuts Add to list
- 2 stalks celery, minced Add to list
- 1/4 cup finely minced parsley (plus several sprigs reserved for garnishing) Add to list
- 1 onion, peeled and diced Add to list
- 6 mushrooms, sliced (preferably chanterelle or shiitake) Add to list
- 1 teaspoon mixed poultry herb blend Add to list
- Salt and pepper to taste Add to list
- Approximately 4 tablespoons dry white wine as needed, to moisten stuffing Add to list
Preheat oven to 375Â°F. Lightly grease a baking sheet. Place squash cut side down on the baking sheet and roast until partially baked (just slightly soft), about 20 minutes. Remove from the oven, but leave the oven on. Use tongs to flip squash skin side down, and cool slightly while you prepare the stuffing.
Combine water and tamari in a medium bowl. Add diced tempeh and marinate for 10 minutes.
Add olive oil to a heavy skillet and warm over medium heat. Remove marinated tempeh from liquid and lightly brown in the oil for 5 minutes. Remove pan from heat.
Combine rice, hazelnuts, celery, parsley, onions, mushrooms, and herb blend in a large bowl. Add tempeh, scraping any oil and bits into bowl. Toss to combine.
Taste and add salt, pepper and the wine in small amounts, lightly tossing and tasting. Pack lightly into cavity of partially baked butternut squash.
Cover squash with foil and bake for 25 to 30 minutes, until squash is completely tender.
You may substitute other types of winter squash for the butternut, including acorn, kabocha or a small pumpkin. Cooking times are posted for a squash of about 2 1/2 lbs, and may need adjustment if your squash is larger.
Recipe by, former PCC Nutrition Education Manager
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