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?
- 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
- 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.