Every week, I get a CSA (Community Supported Agriculture) box that is filled with delicious, local, non-GMO veggies, sustainably grown only 15 minutes from my house. We get loads of kale, collard greens, tomatoes, garlic, summer squash, and, sometimes, fruit, like cherries, peaches, and strawberries. I love that my family supports this program that is good for the community, the environment, and the health of those who are able to partake in eating the beautiful produce.
This summer, I have received some particularly interesting squash, one of which was one of the best things I have ever put in my mouth: Tromboncino squash. It has a wonderful, almost buttery flavor, and I would highly recommend trying it if you get the chance, even if it looks a little funny (like giant green sausage).
Today’s recipe, however, focuses around more common summer squash. I have used both large zucchini (shown above) and patty pan squash (shown below) for this recipe. It is the perfect end-of-summer, beginning-of-fall dish, topped with my favorite vegetarian (vegan) gravy. This gravy is especially delicious if made with homemade mushroom broth.
Wild or Brown Rice Stuffed Summer Squash:
- 2 cups uncooked wild or brown rice
- 1 very large or 2 medium summer squash
- 1 onion
- handful fresh thyme
- handful fresh rosemary
- 2 heaping cups mushrooms
- 1/4 cup dried cranberries
- Cook the rice according to package directions.
- Heat oven to 400 degrees F.
- Cut the squash as is most appropriate for filling (see pictures below and above), and scoop out the seedy flesh and set aside. Leave about 1/4-1/2″ of squash under the skin on all sides.
- Bake the squash for 20 minutes until about half-cooked.
- Chop the onion, mushrooms, and herbs separately.
- Saute the onion until soft, then add the thyme, rosemary, and mushrooms.
- When the mushrooms begin to release their juices, add the dried cranberries, a pinch of pepper, and the squash insides (chopped to smaller pieces if necessary). Cook until the squash pieces are done.
- Mix in 2-3 cups of cooked rice.
- When the squash in the oven is half-cooked, fill it with the rice mixture. Make sure to really press the mixture down to fit in as much filling as possible. Any that does not fit in the squash can go on the tray around the squash to get crisp in the oven. If making gravy, leave the pan that the mixture was cooked in, and don’t worry about scraping out every last bit.
- Bake for 20 minutes until the squash is fully cooked. I prepare the gravy during this time.
- Serve with vegetarian gravy. I also like to eat this with potatoes and a green vegetable.
- 1 onion
- 3 cloves garlic
- 3 cups vegetable broth
- small handful rosemary
- 1-2 tablespoons cornstarch or flour
- 1/2-1 tablespoon soy sauce
- 1/2 teaspoon Marmite (optional)
- Chop the onion and cook it in the used pan of what it will be served with, in this case, the pan of the squash filling.
- Mince the garlic and rosemary, and add it to the onion. Add a little vegetable broth to the pan to prevent sticking.
- Whisk in the flour or cornstarch, adding more vegetable broth as needed.
- When the mixture is smooth (no cornstarch chunks), whisk in the rest of the 3 cups vegetable broth (at this point it will be about 2 cups), soy sauce, and Marmite, if using. Season with pepper to taste.
- Let the mixture simmer on low for about 5 minutes.
- Puree the gravy with a blender, food processor, or immersion blender. If a thicker consistency is desired, return gravy to pan and continue to cook on the stove, mixing frequently. For a thinner gravy, add more vegetable broth or water.
- Enjoy on stuffed squash, mashed potatoes, or literally anything your heart desires.