Vegan  Sausage Stuffed Butternut Squash

"Excellent recipe that is very filling with unique flavors."

"Absolutely divine. This will be a Christmas staple in our household for years to come!"

"I just made this tonight and oh my goodness, it is INCREDIBLE. A must try."

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.

First, slice your butternut squash in half lengthwise and scoop out the seeds.

Prepare the squash.

Roast the squash at 425°F for 45-50 minutes until fork tender.

Transfer the Classic Meatless Meatballs to a shallow pan. Microwave for 1 minute to thaw.

Make the vegan "sausage."

Break up the meatballs into small chunks.

Heat a large frying pan with a bit of  avocado oil. Add the meatball chunks and break up with a wooden spoon. Cook 5 to 7 minutes.

Cook quinoa and vegetable broth on the stove for 12 minutes. Remove from heat and let rest for 15 minutes, then fluff with a fork.

For the kale, heat a tiny bit of avocado oil in the frying pan. Add chopped kale and cook 3 to 5 minutes.

Heat avocado oil in the frying pan and sauté the onion and garlic.

Lower the heat, add the flour, and stir with a wooden spoon. Gradually whisk in plant-based milk and cook for 2 minutes, until it has thickened up.

Make the creamy garlic sauce.

Transfer the sauce to a blender and season with salt and pepper.

Mix the cooked quinoa and kale into the cooked sausage and 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. Enjoy!

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