– Butternut squash – Kosher salt – Black pepper – Pure Avocado Oil – Earth Grown Classic Meatless Meatballs – Quinoa – Vegetable broth – Yellow onion – Garlic – Sage leaves – All-purpose flour – Plant-based milk – Kosher salt – Black pepper
First, slice your butternut squash in half, lengthwise, using a sharp knife. Scoop out the seeds and gunk, then transfer the squash halves to a large baking sheet, cut side up. Brush each squash half with the avocado oil, then season with salt and pepper.
For the vegan “sausage,” transfer the Classic Meatless Meatballs to a shallow pan. Microwave for 1 minute, then test if they have thawed out. Using your hands, break up the meatballs into small chunks.
For the quinoa, bring the vegetable broth to a boil in a small saucepan. Add the quinoa, reduce heat, cover and maintain a simmer for 12 minutes. Remove from the heat and let sit covered for 15 minutes, then fluff with a fork. For the kale, heat a tiny bit of the avocado oil in the same frying pan used to cook the sausage. Add the chopped kale and cook until wilted, 3 to 5 minutes.
For the creamy garlic sauce, heat up 3 tablespoons of avocado oil or extra virgin olive oil in the same frying pan over medium heat. Transfer the sauce to a blender and season with salt and pepper. Blend until completely smooth and creamy.
Mix the cooked quinoa and kale into the cooked sausage, toss to combine. Fold in the reserved squash flesh from the 4 squash halves and season with a bit of salt and pepper. Stuff the sausage-kale-quinoa filling into each of the 6 hollowed out squash halves. Transfer to the baking sheet used to roast the squash.
Drizzle the creamy garlic sauce on top of the stuffed squash. Return the pan to the oven and bake at 375° for 10 minutes, or until hot.