This stuffed Kabocha squash was an offshoot from the recipe for Mushroom Bourguignonne in the Vegetarian Times Cookbook. Smaller and a little simpler, this is a fun dish for the mushroom lover in your life.This is what it looked like before the final roasting.
Preheat oven to 350f.
1-2 lb Kabocha squash
1 yellow onion, chopped
1 lb shitake mushrooms, sliced
1 C of dry red wine (I used Cabernet)
1/8 C vegan worchester sauce
1 Tbs Sherry vinegar
1 Tbs honey
1 Tbs balsamic vinegar
fresh ground pepper
2 cloves of garlic, mashed and chopped
some water for cooking the onions and mushrooms
Cut the squash so that you preserve a lid. Clean out the seeds and stringy insides leaving the rest. Place on a pie plate in oven for 15-20 minutes while preparing the mushroom filling.
In a skillet saute the onions in water for a few minutes, add mushrooms, red wine, sherry vinegar, honey, and reduce for 10 minutes. Remove squash from oven, remove top and place the mushroom mixture into the cavity. Recover will the squash lid and roast for another 30 minutes (or until squash is soft).