Stuffed Butternut Squash

This Stuffed Butternut Squash is an all-in-one meal that is hearty and bursting with fall flavors. It's a beautiful main dish which also makes it perfect for a holiday dinner.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings people

Calories 222kcal

Author Melissa Huggins

Equipment

1 Large Baking Dish or Large Rimmed Baking Sheet
1 Large Skillet

Ingredients

3-4 lbs butternut squash (see note #1)
2 tablespoons oil , divided + more for brushing butternut squash.
1 small onion , diced
2 ribs celery , diced
1 medium apple , peeled and diced (see note #2)
2 vegan sausages , crumbled (*see note #3)
3 cloves garlic , minced
¾ teaspoon dried thyme
½ teaspoon ground sage
½ teaspoon ground cinnamon
½ teaspoon dried rosemary
¾ cup jasmine rice , uncooked (see note #4)
⅓ cup white wine (optional)
1 ¾ cups vegetable broth , low sodium
2 cups chopped dino kale (inner stalk removed)
⅓ cup dried cranberries , more if preferred
¼ teaspoon sea salt , more to taste + more for sprinkling on squash
Fresh cracked pepper to taste

US Customary - Metric

Instructions

Preheat oven to 425 °F (218 °C).
Cut the squash in half lengthwise. Scoop out the membranes and seeds inside of the squash and discard (or save for roasting).
Brush the inside of each piece with oil and sprinkle with salt. Place on a rimmed baking sheet, cut side down. Roast the squash for 30 minutes. Now flip over to cut side up and roast for another 20-30 minutes or until tender (test with a knife). Reduce heat to 375 F.
While the squash is roasting, make the filling. In a large pan, heat 1.5 tablespoons of oil over medium heat. Add the onion, celery, apples, and a sprinkle of salt. Sauté until softened about 5-6 minutes
Add the garlic, and sauté about 30-60 seconds until fragrant.
Move the onion/celery/apple mixture to the sides, leaving a well in the middle, and add a ½ tablespoon of oil. Now add the crumbled sausage and cook for a few minutes until golden.
Stir in the rice and sauté for 30-60 seconds. Now add the sage, thyme, cinnamon, and rosemary and sauté for 30-60 seconds until fragrant. Pour in the white wine and cook until it has reduced fully about 1-2 minutes.
Stir in the broth, salt, and pepper. Raise heat to get things simmering, then cover and reduce heat to gently simmer for 15-20 minutes until rice is tender (and according to package directions).
Remove pan from heat and stir in kale and cranberries. Cover for a few minutes until the kale slightly wilts. Remove the lid and taste for seasoning and add more if needed.
When the squash is ready, carefully scoop out some of the flesh, using a spoon, leaving a ¾-inch-thick border around the sides and a 1-inch border along the bottom (it’s easier to score with a knife first for an even look). Roughly chop the removed flesh into small bite-sized pieces and add it to the stuffing mixture and gently toss to combine.
Stuff the filling into the squash halves and place back into the oven for another 10-15 minutes to warm throughout and to let the flavors permeate into the squash. You can also skip this step if you find it warm enough for serving. Slice and serve. Enjoy!

Notes

Butternut Squash - Choose a squash that has a medium-dark beige skin that is somewhat matte and not shiny. If it's too pale, shiny, or has green streaks in it, it's likely that the squash was picked too early and it will taste bland. You can also knock on the surface to check for ripeness. If it sounds somewhat hollow, it's likely ripened inside. The inside color should be deep orange for optimal flavor. If you can't find a 3-4 pound squash you can get 2 medium-sized ones. Cook time will vary so keep that in mind.
Apple - I recommend using one that will hold up well during cooking such as honey crisp, granny smith, pink lady, braeburn, or northern spy.
Vegan Sausage - I highly recommend using Field Roast Apple + Sage vegan sausage because the fall-style flavors really complement the dish but you can use any brand though. Note: if you use whole Beyond Meat sausages, they won't cook well if you crumble them in their raw state. I suggest slicing them into coins first, then cooking them separately in a pan with oil for 2-3 minutes on each side. Remove from heat and roughly chop them up then add them when the broth goes into the pan.
Rice - you can also use basmati or long-grain white rice. I wouldn't use one that takes longer than 20 minutes to cook. You can use wild rice, but I would cook it separately in a pot with broth (omit the broth from the filling ingredients and skip that step).
To save time, prepare the squash first and place it in the oven before you start prepping everything else, then do the chopping while it's roasting (should take about 10-15 minutes). I like to start cooking the filling about 25- 30 minutes after the squash goes in the oven so it's not sitting around too long.

Nutrition