Vegan Sausage Stuffed Butternut Squash
See more from astepfullofyou
Preheat the oven to 425F. Slice each squash in half and scoop out the seeds.
1
Place on a baking sheet & rub with oil; season with salt & pepper. Roast for 45-50 minutes.
2
While the squash is roasting, prepare the vegan meat or “sausage” according to package directions.
3
Crumble the sausage into small pieces.
4
Fry the sausage in a bit if oil until browned and it crisps up. Set sausage aside in a large bowl.
5
Add quinoa to boiling vegetable broth. Simmer for 12 mins. Turn off heat, keep covered for 15 mins.
6
Add oil to a pan over medium heat. Cook kale until wilted, 3-5 minutes. Add salt & pepper to taste.
7
Heat pan with 3 TBSP oil. Add onions, cook for 6-7 minutes. Add garlic & sage, & cook for 2 minutes.
8
Add flour to pan & stir. Pour coconut milk in gradually & whisk. Cook 2 mins until sauce thickens.
9
Transfer sauce to a blender. Add salt & black pepper to taste. Blend until smooth and creamy.
10
Reduce oven temp. to 375F. Scoop out the flesh from each squash, leaving a 1/2-3/4 thick border.
11
Add the squash flesh to the sausage-kale-quinoa filling. Sprinkle with salt & pepper, and mix.
12
Stuff the filling into the 6 scooped out squash halves.
13
Pour the creamy garlic sauce on top. Return to oven. Bake until hot, about 10 minutes. Serve warm.
14
Find the full recipe at RainbowPlantLife.com
15