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 squash half. It’s terrific for Sunday dinner, too.
I’m super excited to be participating in the Virtual Vegan Potluck again this fall. I took part in the Potluck for the first time over the spring, and I discovered a lot of wonderful blogs I didn’t know about beforehand. I also made some new friends in the blogosphere. This time I have brought Stuffed Acorn Squash to the potluck.
This stuffed squash recipe is perfect for Thanksgiving dinner and it’s extremely versatile. Don’t like kale? Use spinach instead! Trying to stay away from processed foods? Mushrooms or chickpeas would work well in place of sausage. Trying to eat gluten-free? Use gluten-free breadcrumbs. Have fun with it!
What vegan dishes are you making for Thanksgiving this year?
Stuffed Squash
Ingredients
- 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
- 2 cloves garlic, minced
- 1 bunch kale, stems removed, chopped
- 1/3 cup vegetable broth
- 2 tablespoons nutritional yeast, plus more for garnish, if desired
- 2 tablespoons breadcrumbs, plus more for garnish, if desired
Instructions
- 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. R
- Add the garlic, kale and broth. 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.
These look amazing! Since I’m not hosting Thanksgiving this year, I just sent a link to my daughter and begged her to include them in the menu. 😉 Yum!
Thanks! If she makes it, I hope you enjoy it!
Acorn is one of my very favorite squashes, especially when it’s stuffed. Great dish!!
Thanks, Barb!
Looks wonderful!
Thank you, Poppy!
Wow! gots to get me some acorn squash- this looks incredible xx
Thanks, Rebecca!
Wow, love this, can’t wait to try it!
I hope you enjoy it!
What a beautiful dish! It’s like all of Thanksgiving in one dish!
Thanks, Diana!
Eating with my eyes right now 🙂 – beautiful recipe, Dianne! Thank you so much for being a part of the Potluck!
Thanks, Annie! And thanks for hosting!
Yum, I love acorn squash! As a kid, I used to really enjoy it just baked with brown sugar and butter, but now my fiancée doesn’t like squash dishes that are too sweet (especially when the squash itself is already kind of sweet, like with acorn or delicata squash), so stuffing it with lots of savory goodness like you’ve done might be the perfect solution for us! It looks delicious. 🙂
Thank you, Allison! I hope you enjoy it if you make it!
This looks so delicious!!! We don’t get acorn squash here so I’ve never tried it before, but the next time I travel to a place where they have it, I’m totally making some of this! Mmmm.
Thanks! I think you might need to plan a foodie vacation!
Wow I think that stuffing would be perfect inside almost any vegetable, or even stand alone. Some of my favorite ingredients make up that lovely stuffing.
Thanks, Gigi! Yes – I think the stuffing would work on it’s own too.
This looks so good. I have yet to find acorn squash in South Africa. Next time I go to the US on holiday, I will make it my mission to find some and try it…
I will have to try this with butternuts or gems, I am sure it will still be good.
Thanks for the recipe.
Thanks! I’m sure this would work with just about any kind of squash.
These would be great to serve during the holidays, tasty AND great presentation!
Thanks, Maggie!
Looks and sounds delicious! Great photos and perfect for fall! Thank you for sharing!
Thank you, Laura!
I love stuffed squash! I once tried butternut stuffed with a quinoa mixture and it was glorious. I will definitely have to try this version!
I made this for dinner tonight, and it was SO good 🙂 I could eat the stuffing by itself all day long! I used baby spinach instead of kale and added diced bell peppers as well. Delicious!
Glad you liked it, Heather!
Yum! This filling looks great. It’s very different from the grain fillings I usually use. Thank you!
Thank you, Teresa!
Would this be okay if I put it in a pumpkin instead of squash?
What a lovely holiday dish. Happy VVP!
These look really satisfying! I would love one of those right now, thanks for bringing it to the potluck 🙂
I fell in love with your stuffed squash dish the moment I laid eyes on the pic, Diane. I voted for them in the main dish section of VVP. 🙂
Thank you so much!
Congratulations on winning Best Main Dish at this VVP!!
Thank you, Angela!