Vegan Sausage Stuffed Butternut Squash
User Reviews
4.9
57 reviews
Excellent
Vegan Sausage Stuffed Butternut Squash
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 3 medium butternut squash (2 to 2 3/4 pounds each)
- Kosher salt or sea salt to taste
- Black pepper to taste
- Simply Nature 100% Pure Avocado Oil
- 1 (16-ounce) package Earth Grown Classic Meatless Meatballs
- 2/3 cup uncooked quinoa
- 1 ⅓ cups vegetable broth, or water
- 10 cups Simply Nature Organic Chopped Kale
Creamy Garlic Sauce
- 3 tablespoons Simply Nature 100% Pure Avocado Oil, or extra virgin olive oil
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 3-5 sage leaves, finely chopped (optional, for a subtle woodsy fall flavor)
- 4 tablespoons all-purpose flour
- 14 ounces of creamy plant-based milk (such as unsweetened oat milk or carton coconut milk, or canned “lite” coconut milk)
- 1 teaspoon kosher salt
- Black pepper to taste
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Instructions
- Roast the butternut squash in the oven. Preheat the oven to 425°F (218°C). Slice each butternut squash in half and scoop out the seeds with a spoon. Place each squash half, cut side up, on a large baking sheet (you may need 2 baking sheets) and rub each with a bit of the avocado oil and season with salt and pepper. Roast for 40-50 minutes, or until the flesh is fork tender and lightly browned.
- While the squash is roasting, make the filling components.
- Make the “sausage.” Place the meatballs in a shallow microwave-safe dish and heat in the microwave for 1 minute to thaw. If not thawed yet, heat for another 30 seconds. Once cool enough to touch, use your hands to break up the meatballs into small chunks. Heat a large frying pan over medium-high heat with a few swirls of the avocado oil. Add the meatball chunks, breaking them up further with a wooden spoon, and cook for 5 to 7 minutes, or until the mixture starts to crisp up and resembles sausage. Transfer the sausage to the shallow dish just used, or a large bowl.1. Note: if you don’t have a very large skillet, I recommend browning the meatball mixture in two batches for the best texture and even browning.
- Cook the kale. Heat a teaspoon or two of avocado oil in the same frying pan over medium heat. Add the chopped kale and cook until wilted, 3-5 minutes. Sprinkle with just a tiny bit of salt and pepper, stir to combine, and transfer to the dish with the sausage.
- Cook the quinoa. Rinse the quinoa under cold water, if desired (this helps remove any bitter taste some people experience). Add the vegetable broth (or water) to a small saucepan and bring to a boil. Add the quinoa and return to a boil, then reduce the heat to low, cover, and maintain a simmer for 12 minutes, until most of the liquid has been absorbed. Take the pan off the heat and keep the pan covered for 15 minutes. Then fluff with a fork, and transfer to the dish with the sausage and kale.
- Make the Creamy Garlic Sauce. Heat the same large frying pan over medium heat with the 3 tablespoons of oil. Once the oil is hot, add the diced onion. Cook for 6 to 7 minutes, until the onion is softened and lightly browned. Then add the garlic and sage (if using), and cook for 2 minutes, stirring frequently, until the garlic is golden.
- Reduce the heat to medium-low, then add the flour, stirring constantly for a minute until it’s well incorporated. Gradually pour in the plant milk in stages, whisking after each addition to prevent clumps, then cook for 2 minutes until the sauce has thickened.
- Transfer the creamy garlic sauce to a blender and add the 1 teaspoon kosher salt and black pepper to taste. Blend until the sauce is smooth and creamy. Taste the sauce for seasonings, adding more salt or pepper as desired.
- Reduce the oven temperature to 375°F (190°C) (or turn off until ready to assemble the stuffed squash).
- When the roasted squash is cool enough to handle, use a large spoon to scoop out the flesh from each squash halve, leaving a ½ to ¾-inch -thick border around the sides and bottom.1. Optional: For a nicer presentation, score the flesh in a crosshatch pattern, but be careful to not cut through the skin. Carefully run a spoon from the base of the squash through the neck to pop out the squash cubes, taking care to not break through the skin.
- Add the squash flesh from four halves to the sausage-kale-quinoa filling. Sprinkle with a bit of salt and pepper, and mix to incorporate. Reserve the squash from the other two halves for another use (soups, stews, risottos, etc.).
- Stuff the filling into the six scooped out squash halves. Pour the creamy garlic sauce on top. Return the squash to the oven. Bake at 375°F (190°C) until hot, about 10 minutes. Serve warm.
Nutrition Information
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Calories
579kcal
(29%)
Carbohydrates
96g
(32%)
Protein
28g
(56%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Sodium
860mg
(36%)
Potassium
2499mg
(71%)
Fiber
14g
(56%)
Sugar
17g
(34%)
Vitamin A
59513IU
(1190%)
Vitamin C
232mg
(258%)
Calcium
541mg
(54%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 96g | 32% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 860mg | 36% |
| Potassium | 2499mg | 53% |
| Fiber | 14g | 56% |
| Sugar | 17g | 34% |
| Vitamin A | 59513IU | 1190% |
| Vitamin C | 232mg | 258% |
| Calcium | 541mg | 54% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
57 reviews
Excellent
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