This post is under construction but published for the people who have asked for the recipe a.s.a.p.
This Vegan Sausage and Apple Stuffed Butternut Squash is full of fall flavors. The filling can be made ahead and frozen so you can put this meal together on busy days.
- 2 whole butternut squash (2-2.5.lb each) You can use one big one, like pictured, just cut off the top and save that part for another recipe.
- 1-2 cups onions, diced
- 1-1.5 cups celery, diced
- 3-4 cloves garlic, minced
- 1/2-1 Tbsp fresh chopped sage
- 1/2-1 Tbsp fresh chopped rosemary
- 1-2 small apples, chopped
- 1/4 cup broth, wine or water- to deglaze the pan if needed
- 3 cups spinach, chopped
- 2-3 cups crumbled vegan sausage Link to my oil-free, gluten-free sausage in Notes.
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- salt, pepper, or saltless seasoning of choice Optional
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Prep and roast the squash. Preheat the oven to 425 F. Add parchment to a baking sheet.
Slice the squash lengthwise, scoop out the seeds and discard. Season it with salt, pepper or seasoning of choice.
Place the squash cut side down on the baking sheet and cook it for 40-45 minutes until a sharp knife can be easily inserted into the center of the squash.
Remove and let cool.
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While squash is cooking, add onions to a dry skillet on low heat and sauté, using broth, wine or water as necessary to deglaze the pan.
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Add celery and garlic. Cook for a few minutes and then add in the fresh herbs and apples. Deglaze the pan with broth, wine, or water, as needed.
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Cover and simmer, stirring occasionally until the celery and apples are softened.
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Add the spinach and stir and cook until it begins to wilt. Add the sausage and stir to mix. Remove the pan from the heat and add the cranberries and pecans and mix it all together.
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If using two small butternuts, scoop out the flesh of the squash, leaving a 3/4-1" border around the edges and about a 2" amount of squash at the bottom.
If using one large squash, like pictured, cut off the top (neck) of the squash, scoop out the cavity leaving about 2" of squash all around.
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Divide the filling and fill each cavity.
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Lower the oven temperature to 375 F and place the squash back into the oven for about 10-15 minutes.
- Use the remaining squash for soups, sauces or just eat it as is.
- You could use this filling recipe to stuff different squash. Acorn, Kabocha, or even Spaghetti squash would work well.
- Next time I make it, I am going to peel, cube, and roast the squash and layer it into a casserole dish, and top with the filling mix.
- I think it would be lovely served with gravy.
- The filling can be made ahead. Store in the fridge for 2-3 days or freeze in an airtight container. Reheat in the microwave or in the oven on a baking sheet lined with parchment paper.
- Here's the link to my sausage recipe.
We had our large family Thanksgiving celebration last weekend when everyone was able to get time off from work to come, but I was looking for something special to serve just for Mom and me on Thanksgiving day. I decided to make this recipe for our meal and it was a winner! It was delicious and very filling!
Thanks, Trish, for this wonderful recipe! It is definitely going into my fall/winter meal rotation, but I think I will try your suggestion and make it into a casserole next time so that it’s easier to eat and easier to serve smaller portions, when needed.
Thanks for letting me know that you liked it!