Vegan Stuffed Squash is the perfect dish for Thanksgiving dinner. It makes for a great presentation on the table, and everyone will love having their own roasted acorn squash half. It's terrific for Sunday dinner and Christmas, too. This easy recipe is vegan with a gluten-free option.
Vegan Stuffed Squash
I get asked what vegans eat for Thanksgiving all the time. I guess I can see why people are confused – it is a holiday that's very unvegan in nature. But it started as a holiday to celebrate the autumn harvest, and one food that is abundant at this time of year is squash.
I originally created this stuffed squash recipe years ago for The Virtual Vegan Potluck. It was a fun event that took place in the blogosphere once a year, where bloggers created and shared a new recipe. We then linked up to each other's posts, so the our readers could jump from one recipe to the next.
Since that "potluck," I've made this recipe many times, for holidays and potlucks, using different types of squash. And sometime I even play with different fillings. I used this recipe as a springboard to create a quinoa stuffed squash for a cooking class a few years ago.
What You Need
See the recipe card for exact amounts.
- Acorn squash
- Olive oil
- Sea salt
- Black pepper
- Vegan sausage
- Vegetable stock
- Nutritional yeast
Cutting squash can be tricky, but it can be done!
- If your squash is a little tough and difficult to cut through, you can place it in your preheated over for about 10 minutes to soften it a little. You can also microwave it for two or three minutes.
- Cut your squash in half. You can either cut it through the stem vertically or through it's center horizontally, depending on how you want it to look.
- Then scoop out the seeds and stringy bits in inside. I have a grapefruit spoon that I use to make it easy, but you can use any spoon to get it out.
Leeks are part of the onion family, but they have a milder flavor. They can be found year-round, but they’re really a spring vegetable. They’re usually in season from late winter to early spring. I like to use them instead of onions in spring dishes. Leeks tend to be really dirty, so make sure you wash them well.
When slicing your leeks, you want the white and light green parts. I clean them by placing the slices in a bowl of cold water for a few minutes. The slices are then scooped up, placed in a colander and rinsed.
Whenever I post a recipe that uses vegan means and cheeses, it's inevitable that I receive negative comments about it. I don’t eat vegan meats and non-dairy cheeses very often, but I don’t totally eschew them. They’re convenient and most of them are quite tasty. I’ve been veg long enough to remember the early days of “meatless meats,” when the only brand of veggie burger that was available at the grocery store tasted about as good as the cardboard box it came in. The only non-dairy cheese that was available when I went vegan bore a strong resemblance to a large, waxy crayon. So I really appreciate how far meat-free foods have come over the years.
There are several brands of vegan sausages available, including Tofurky and Field Roast. If you follow a gluten-free diet, Beyond Sausage is made with pea protein and is free of both soy and wheat. I like to use Field Roast's Smoked Apple Sage Sausages in this recipe, because it has a nice fall flavor.
How to make Vegan Stuffed Squash
- First you preheat your oven to 375° F.
- Then you mix together 2 teaspoons olive oil, ¼ teaspoon salt and ¼ teaspoon black pepper. Brush onto the inside of the squash.
- Next you line a baking sheet with parchment paper and place the squash on it, flesh-side down. Bake your squash for 30 minutes, until golden and tender.
- While the squash is baking you heat a large skillet over medium high heat, and you cook the sausages and leeks in 1 teaspoon of the olive oil for about 7 to 10 minutes. You want the leeks and sausages to start to brown
- Next you add the garlic, kale, and vegetable stock to the pan and continue to cook until the kale wilts, about 3 or 4 more minutes.
- In a large bowl, you mix together the sausage and vegetable mixture, breadcrumbs, nutritional yeast and the remaining sea salt and pepper.
- Finally, you stuff the squash with the mixture. Sprinkle a little more breadcrumbs and nutritional yeast on the top, if you like. Bake for 10 to 15 minutes, until heated throughout.
How to Customize your Stuffed Squash
This recipe is very versatile!
- Don't like kale? Use spinach instead! Just about any leafy green will work.
- Trying to stay away from processed foods? Mushrooms or chickpeas would work well in place of sausage.
- If you're on a gluten-free diet, use gluten-free breadcrumbs and sausage.
- Instead of acorn squash, you can a similarly shaped squash, such as carnival or buttercup.
How to Serve Your Vegan Stuffed Squash
- 2 medium acorn squash halved down the middle and seeds removed
- 3 teaspoons olive oil divided
- ½ teaspoon sea salt divided
- ½ teaspoon black pepper divided
- 7 ounces vegan sausage such as Field Roast or Tofurky (2 large links), sliced or crumbled
- 1 large leek white and light green parts only, sliced (about 2 cups)
- 2 cloves garlic minced
- 1 bunch kale stems removed, chopped (about 6 cups)
- ⅓ cup vegetable stock
- 2 tablespoons nutritional yeast plus more for garnish, if desired
- 2 tablespoons breadcrumbs plus more for garnish, if desired
- Preheat oven to 375°.
- Mix together 2 teaspoons olive oil, ¼ teaspoon salt and ¼ teaspoon black pepper. Brush onto the inside of the squash.
- Line a baking sheet with parchment paper and place the squash on it, flesh-side down. Bake for 30 minutes, until golden and tender.
- In a large skillet over medium high heat, cook the sausages and the leeks in 1 teaspoon of olive oil, until the sausages are browned and slightly crisp and the leeks begin to caramelize, between 7 and 10 minutes.
- Add the garlic, kale, and stock. Cook for another 3 to 4 minutes, until the kale begins to wilt. Remove from heat.
- In a large bowl, mix together the sausage, leek and kale mixture, breadcrumbs, nutritional yeast, and the remaining sea salt and pepper.
- Stuff the squash with the mixture. Sprinkle a little more breadcrumbs and nutritional yeast on the top, if you like. Bake for 10 to 15 minutes, until heated throughout.
- Serve hot.
Serve your Stuffed Squash with
- Super Easy Cranberry Sauce
- Roasted Brussels Sprouts
- Green Bean Casserole
- Creamed Kale
- Shaved Brussels Sprout Salad
Other Squash recipes You might Enjoy Include
- Maple Miso Glazed Squash
- Butternut Squash Steaks
- Mashed Butternut Squash
- Butternut Squash Casserole
- Quinoa Stuffed Squash