Vegan stuffed acorn squash with apple and sausage
Sweet and nutty acorn squash is filled with a savory stuffing made with apple and vegan sausage. This hearty vegan main course is a terrific option for a Thanksgiving, Christmas, or any fall night when you're craving something cozy.
Servings: 4 people
Calories: 530kcal
Ingredients
- 2 medium acorn squash about 1 lb 5 oz–1 lb 11 oz each
- 5 teaspoons avocado oil divided, plus more for oiling squash
- 4 vegan sausages chopped (about 12.95 oz total; I use Field Roast Smoked Apple & Sage)
- 2 cups chopped onion
- Salt to taste
- 4 garlic cloves minced
- 4 small apples chopped (about 2 cups)
- ½ teaspoon rubbed sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Pepper to taste
- ½ cup water
- ½ teaspoon Better Than Bouillon no chicken base
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 400 degrees.
- Cut acorn squash in half length-wise. (Don't actually cut through the stem. Either cut right next to it, or cut most of the way down from the tip, and then pull apart when you get close to the stem. The squash will automatically keep the stem on one side.)
- Use a spoon to scoop out the seeds from the halves, and discard or roast them.
- Drizzle avocado oil on the cut side of the squash halves, and put them onto a baking sheet cut side down. (For easiest clean-up, line the baking sheet with parchment first.)
- Put the baking sheet in the oven, and roast the squash for 30 minutes or until the flesh can easily be pierced with a fork.
- While the squash is cooking, make the stuffing. Bring a large skillet to a medium heat, and add a tablespoon of avocado oil. Put the chopped sausage into the skillet and brown, flipping occasionally with a spatula as needed. Once the sausage has browned all over, transfer it to a plate.
- If the skillet is dry, add another 2 teaspoons of avocado oil. Put chopped onion into the skillet along with a pinch of salt. Saute until softened and fragrant, about 5 minutes. Once the onion is soft, add minced garlic and saute about 30 seconds.
- Add chopped apple, and saute a few minutes more. Then add rubbed sage, dried rosemary, dried thyme, and a few twists of pepper from the grinder. Combine with a spatula, and cook about a minute. Put the reserved browned sausage back into the skillet, and combine.
- Stir in water and Better Than Bouillon no chicken base. Once the bouillon has dissolved, stir in panko, and cook a couple minutes more.
- Taste and add more salt and pepper, if desired. Then turn off heat.
- Once the squash is tender, remove it from the oven. Use a spatula to turn the halves over onto their backs. Then use a spoon to stuff each squash with stuffing. Really press the stuffing in so each squash gets plenty, mounding it up so the tops are nicely domed.(Depending on the size of your squash and how generously you stuff them, you may have stuffing leftover. You can serve it alongside the squash or with other dishes. It's better to have too much stuffing than not enough.)
- Put the stuffed squash back into the oven, and bake for another 10 minutes.
- Remove from oven and serve.
Notes
Storage and reheating instructions
Leftover stuffed acorn squash will keep for 3 to 4 days in an airtight container in the fridge.
To reheat the stuffed squash halves, warm in the microwave until heated through. Then transfer to the air fryer, and cook at 400 degrees for 5 to 10 minutes, until crispy on top again.
To freeze, transfer the cooled and stuffed squash halves to a freezer-safe bag or airtight container, and freeze for up to 3 months. When you're ready to enjoy it, transfer to the refrigerator to thaw, then reheat in the oven or microwave.
Nutrition
Calories: 530kcal | Carbohydrates: 78g | Protein: 28g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 686mg | Potassium: 1278mg | Fiber: 9g | Sugar: 24g | Vitamin A: 886IU | Vitamin C: 38mg | Calcium: 177mg | Iron: 5mg
