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Vegan Sausage Stuffed Butternut Squash

Vegan Sausage Stuffed Butternut Squash

Nisha Vora
A vegan “sausage” stuffing with kale and quinoa get stuffed into roasted butternut squash, then drizzled with a creamy garlic white sauce. This Vegan Sausage Stuffed Butternut Squash is a delicious vegan main dish or a crowd pleasing side dish for the fall season that’s hearty yet wholesome!
4.82 from 11 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Cuisine American
Servings 6


  • 3 medium butternut squash (2 to 2 3/4 pounds each)
  • Kosher salt or sea salt to taste
  • Black pepper to taste
  • Simply Nature 100% Pure Avocado Oil
  • 1 (16-ounce) package Earth Grown Classic Meatless Meatballs
  • 2/3 cup uncooked quinoa
  • 1 ⅓ cups vegetable broth, or water
  • 10 cups Simply Nature Organic Chopped Kale

Creamy Garlic Sauce

  • 3 tablespoons Simply Nature 100% Pure Avocado Oil, or extra virgin olive oil
  • 1 medium yellow onion, diced
  • 6 cloves garlic, minced
  • 3-5 sage leaves, finely chopped (optional, for a subtle woodsy fall flavor)
  • 4 tablespoons all-purpose flour
  • 14 ounces of creamy plant-based milk (such as unsweetened oat milk or carton coconut milk, or canned “lite” coconut milk)
  • 1 teaspoon kosher salt
  • Black pepper to taste


  • Roast the butternut squash in the oven. Preheat the oven to 425°F (218°C). Slice each butternut squash in half and scoop out the seeds with a spoon. Place each squash half, cut side up, on a large baking sheet (you may need 2 baking sheets) and rub each with a bit of the avocado oil and season with salt and pepper. Roast for 40-50 minutes, or until the flesh is fork tender and lightly browned.
  • While the squash is roasting, make the filling components.
  • Make the “sausage.” Place the meatballs in a shallow microwave-safe dish and heat in the microwave for 1 minute to thaw. If not thawed yet, heat for another 30 seconds. Once cool enough to touch, use your hands to break up the meatballs into small chunks. Heat a large frying pan over medium-high heat with a few swirls of the avocado oil. Add the meatball chunks, breaking them up further with a wooden spoon, and cook for 5 to 7 minutes, or until the mixture starts to crisp up and resembles sausage. Transfer the sausage to the shallow dish just used, or a large bowl.
    1. Note: if you don’t have a very large skillet, I recommend browning the meatball mixture in two batches for the best texture and even browning.
  • Cook the kale. Heat a teaspoon or two of avocado oil in the same frying pan over medium heat. Add the chopped kale and cook until wilted, 3-5 minutes. Sprinkle with just a tiny bit of salt and pepper, stir to combine, and transfer to the dish with the sausage.
  • Cook the quinoa. Rinse the quinoa under cold water, if desired (this helps remove any bitter taste some people experience). Add the vegetable broth (or water) to a small saucepan and bring to a boil. Add the quinoa and return to a boil, then reduce the heat to low, cover, and maintain a simmer for 12 minutes, until most of the liquid has been absorbed. Take the pan off the heat and keep the pan covered for 15 minutes. Then fluff with a fork, and transfer to the dish with the sausage and kale.
  • Make the Creamy Garlic Sauce. Heat the same large frying pan over medium heat with the 3 tablespoons of oil. Once the oil is hot, add the diced onion. Cook for 6 to 7 minutes, until the onion is softened and lightly browned. Then add the garlic and sage (if using), and cook for 2 minutes, stirring frequently, until the garlic is golden.
  • Reduce the heat to medium-low, then add the flour, stirring constantly for a minute until it’s well incorporated. Gradually pour in the plant milk in stages, whisking after each addition to prevent clumps, then cook for 2 minutes until the sauce has thickened.
  • Transfer the creamy garlic sauce to a blender and add the 1 teaspoon kosher salt and black pepper to taste. Blend until the sauce is smooth and creamy. Taste the sauce for seasonings, adding more salt or pepper as desired.
  • Reduce the oven temperature to 375°F (190°C) (or turn off until ready to assemble the stuffed squash).
  • When the roasted squash is cool enough to handle, use a large spoon to scoop out the flesh from each squash halve, leaving a ½ to ¾-inch -thick border around the sides and bottom.
    1. Optional: For a nicer presentation, score the flesh in a crosshatch pattern, but be careful to not cut through the skin. Carefully run a spoon from the base of the squash through the neck to pop out the squash cubes, taking care to not break through the skin.
  • Add the squash flesh from four halves to the sausage-kale-quinoa filling. Sprinkle with a bit of salt and pepper, and mix to incorporate. Reserve the squash from the other two halves for another use (soups, stews, risottos, etc.).
  • Stuff the filling into the six scooped out squash halves. Pour the creamy garlic sauce on top. Return the squash to the oven. Bake at 375°F (190°C) until hot, about 10 minutes. Serve warm.
Keyword butternut squash, nut-free
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