Stuffed Squash
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.
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 (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
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.
- 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.