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Ingredients

• 2 large acorn, carnival, delicata or sweet dumpling squashes, cut in half lengthwise and deseeded.
• 2 tablespoons olive oil
• Sea salt and freshly ground pepper
• 1 package smoked tempeh, cut into ½ inch pieces
• 1 teaspoon tamari
• 1 small sweet onion, chopped
• 1 stalk celery, chopped
• 1 shallot, chopped
• ½ pound shiitake or hen of the woods (maitake) mushrooms, chopped
• 1 teaspoon finely chopped rosemary
• 1 teaspoon finely chopped thyme or sage
• Pinch of cayenne (optional)
• 1 cup cooked wild rice
• 2 cups cubed stale cornbread
• ½ cup vegetable broth

Description

This Recipe For Sweet Winter Squash Stuffed With Cornbread, Wild Rice And Smoked Tempeh Is A Perfect Vegetarian Option For Holiday Meals Or Entertaining In The Cooler Months. It Bridges Both The Whole Foods And Macrobiotic Tables, And Is A Wonderfully Ada

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