Hello Hive friends.
Here in Canada, we call this gourd, "squash". In some parts of the world,this is called "pumpkin", which is what we used to describe the big orange Halloween Jack O lantern, that gets thrown away or used for pumpkin pie.
This particular squash is known as kabocha. This is also known as Japanese pumpkin.
I have had this squash for a while which shows the greatness of these kinds of gourds. They last for a long time without going bad.
Growing up, and throughout my life, squash, was popular mostly during festive times. Squash would be used in a classic side dish, to accompany a thanksgiving, or Christmas dinner. It would often be cooked with onion and apples. Sometimes mashed with potatoes or turnip.
Since I no longer eat meat or poultry, this squash would be the item stuffed.
I carefully cut around the top and made a lid.
Often squash is glazed with maple syrup. Also here in Canada we're known for it, especially in the province of Quebec where I live.
After scooping out the seeds, I brushed the inside with maple syrup.
This was generously applied. There was salt added as well.
I have never stuffed a squash before so I decided to bake it a little first, before I stuffed it. I put it in the oven for around 30 minutes on 350f.
Baked squash with brown rice stuffing
1 medium kabocha squash
3 tablespoons maple syrup
2 cups uncooked brown rice
4 vegan sausage
200g onion
1 stalk celery
2 cups chopped apple
3 cloves garlic
1 cup sultana raisins
1 cup chopped walnuts
2 tablespoons vegan butter
1 cup sage leaves
1 tsp thyme
1 tsp black pepper
2 cup vegetable broth
Salt to taste
Most stuffings for festive times, are usually made with bread. I know some people do a wild rice stuffing. I have even had stuffing done with barley.
I chose brown rice. I love bread stuffing but I didn't have any bread.
After rinsing I cooked the two cups which turned out to be quite a bit more than I expected.
I wanted to use fresh sage, however the store nearby didn't have it and the weather told me not to venture. I found whole dried sage instead.
Sage is not something I use very often. I love sage for festive winter style cooking. A classic stuffing would always use sage.
Onion and celery, are other important ingredients in a classic stuffing.
I have always loved a fruit and nut stuffing. There was an apple in the fridge so I chopped one up and added it into the stuffing.
I made a decision to try a vegan sausage flavoured apple maple.
In the past I've gone to other peoples' homes for Christmas and their stuffing sometimes had sausage in it.
Vegan sausage doesn't have the fat that regular sausage has, so it was more for added texture and flavour.
A former boss made a stuffing once and used butter. She claimed that it was mandatory so I used vegan butter. I'm sure oil would have been just fine.
As usual I started with the onions.
Then the celery.
It's not common to put garlic in a classic stuffing, but this is already not classic due to it being made with brown rice.
I added raisins.
The sausage and herbs were added.
The apples were added. I kept in mind that after stuffing the squash, I would be baking it further. Therefore it didn't need much time in the pan.
I added some vegetable broth which I usually have in the fridge. Carrots, celery, onion, garlic, bay leaves, parsley and peppercorns are usually the base of my broth, but sometimes other leftover vegetables.
I chopped the walnuts roughly before putting into the pan.
The rice, turned out to be quite a lot so I had to make a decision. Should I use it all or use half?
I used it all.
After stuffing the squash I had quite a lot left. I put it aside to have as leftovers.
The squash was stuffed and put back in the oven for another 40 minutes or so. It was already tender.
In the past I have had squash as a side dish. With the sausage, and other sides, it becomes a main course, for people that don't eat meat.
I made simple roasted potatoes, green beans and Brussel sprouts. These are other items that can be found on a classic festive table, at least in my experience.
I also made a creamy mushroom gravy to seal the deal.
The squash was tender and smooth. I realize I need to eat this more often.
The stuffing with rice, instead of bread, was lighter and flavourful with the sage and apple. The maple was present but not overpowering with sweetness.
Marc and I don't do anything for Christmas, except go to his elderly folks for a visit. It's just a sofa chat and snack. There are no other family around so during this time we just do whatever we feel.
Eating is always something special.
Thanks for stopping by.
**design by: @KidSisters**Photos taken with a Nikon D7500