You guys know how much I love my vegetables – I mean, I wrote a book called Eat More Plants – so this vegan sausage stuffed acorn squash is my idea of a good time: you’re stuffing a vegetable with other vegetables? Sign this dietitian up! I also like creating nourishing plant-based recipes that don’t forget about protein, so you feel full and satisfied.
This cozy, flavourful recipe is perfect whether you’re looking for thanksgiving recipes, a hearty vegan main dish to serve guests or even a freezer-friendly meal idea to help prepare you for a busy period.
I have to say that I know I really nailed a recipe when my hubs says more than once that he really likes it. In case you didn’t know, I’m actually the only plant person in my house (the rest of my family are omnivores!) and they’re not as, ahem, inclined to whole food living as I am.
On more than one occasion, I’ll get feedback from my community saying how their kids just love one of my recipes and in my head I’m thinking to myself “thank goodness because my kids totally complained about it”! So, their enthusiastic embrace of this stuffed squash recipe means that it’s sure to satisfy even the plant-skeptics.
Why You’ll Love this Vegan Sausage Stuffed Acorn Squash
There are so many different types of squash, but smaller acorn squash are the perfect vessel for making stuffed squash recipes because each half is just right for one serving!
It’s the perfect combination of sweet and savoury, with sweet squash and apple, aromatic vegetables and plenty of umami
It’s a well-balanced vegan main dish with tons of vegetables and plenty of plant-based protein from the vegan sausage
It’s the perfect comfort food: cozy, flavourful and filling
It will help you increase your plant diversity to feed your gut microbiome, with 10 different plants in a single recipe!
Ingredients You’ll Need
Squash: I like using 2 smaller squash so that each person gets their own half for a nicer presentation
Vegan sausage: I use a seitan-based apple sausage, like Field Roast or Gusta but you could use any sausage you love with a complimentary flavour.
Onion, Garlic + Celery: your plant-powered aromatic base
Apple: choose one with a crisp texture, like Honeycrisp or Gala
Red Pepper: you could use orange or yellow if you prefer
Spinach: I always used prewashed spinach for ease but it’s not necessary!
Spices: thyme, paprika, onion powder, garlic powder
Nutritional yeast: a great source of B12, nutritional yeast lends a cheesy, umami flavour
Panko bread crumbs: for crunch
How to Cut Acorn Squash
If you’ve never cut an acorn squash before, don’t worry, it’s easy!
You’ll need a really sharp knife, ideally a large chef’s knife. Don’t try to cut through the tough flesh with something small, you’ll hurt yourself!
Grasp the stem side of the acorn squash firmly with your left hand. With the right hand, slowly and firmly press the tip of the knife down vertically into the centre of the squash, towards the right (and away from that other hand!).
Once you’ve made that guide line, you can then move the knife down through the squash until your knife reaches the cutting board. Then spin the acorn squash around and slice through the remaining side so you have two halves.
Then, use a spoon to scrape away all the goopy flesh and seeds, and you’re ready to roast!
Vegan Sausage Stuffed Acorn Squash Tips, Tricks + Storage
This recipe makes enough filling to fill 4 small squash halves in a heaping manner or 6 squash halves more modestly. Your choice! The leftover filling is delicious in a wrap too.
Make ahead: You can absolutely make the filling in the morning or up to a day in advance to make this recipe more hands off come dinnertime.
Store leftovers, covered in the fridge, for up to 3 days.
Freeze leftover squash by wrapping tightly in tin foil. To reheat, place in a baking dish, cover with foil and bake from frozen at 350 for 45-60 minutes until hot all the way through.
Reheating from chilled? It should take 20-30 minutes in the oven, or just chop up the squash and give it a reheat on the stove top, it will turn into a more stew-like consistency that’s delicious with some nice sourdough bread.
Recipe Variations + Special Diets
Gluten free? Use a gluten free vegan sausage like Beyond Meat and gluten free panko crumbs.
What to Serve with this Vegan Sausage Stuffed Acorn Squash
There are so many ways to serve this cozy + filling main. You could serve it on a bed of your favourite cooked whole grains like spelt or millet for bigger appetites.
Something lighter? I think this stuffed squash recipe makes a nice meal when served with a salad like my winter pear + kale salad or vegetable side like my sautéed green beans.
More Cozy Acorn Squash Recipes
Cumin Roasted Acorn Squash with Hemp Chile Crumble
Vegan Sausage Stuffed Acorn Squash
Ingredients
Stuffed Acorn Squash
2 smaller acorn squash 2 – 2½ pounds (900-1125g) total
2 tablespoons avocado oil divided
4 links regular or gluten free vegan sausage crumbled
1 medium yellow onion diced
1 red pepper diced
2 ribs celery diced
2 cloves garlic chopped
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon paprika
½ teaspoon salt plus more for seasoning
4 packed cups baby spinach
1 medium apple like Gala or Honeycrisp diced
freshly cracked pepper
Topping
2 tablespoons panko bread crumbs gluten free if needed
1 tablespoon nutritional yeast
¼ teaspoon garlic powder
¼ teaspoon salt
Instructions
Notes
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