The perfect, healthy fall time main or side dish to share! Full of hearty rice, sausage and comforting herbs!
My sister and I used to be big time squash haters (let’s be honest, she still is), but now I love squash thanks to this recipe (and my miso acorn squash salad, definitely a good one to check out)! This dish will make you look like a fancy host and professional chef, but your guests will never know that it is this simple! Just roast the squash and fill it with this simple yet delicious filling, easy as that!
For the sausage and rice filling, I used the Tofurkey kielbasa. But, you can feel free to use whatever sausage you like or you could even sub the sausage for tofu or tempeh if you’re looking for a less processed option.
This meal is:
– a crowd pleaser
– full of vitamins (in the roasted squash)
– festive for fall-time
– and simple to make!
Vegan Sausage and Rice Stuffed Butternut Squash
Perfect winter-time main to impress your guests!
Prep Time: 10 mins – Cook Time: 1 hr – Yield: 2 halves; 2 servings
Squash Ingredients:
– 1 butternut squash
– 1 tbsp olive oil
– pinch of salt
– pinch of garlic powder
Squash Instructions:
- Preheat the oven to 400°
- With a large knife, cut your squash down the center lengthwise.
- Then, use a spoon to scoop all of the seeds out of the squash pit.
- Using your hands or a culinary brush, brush the olive oil onto the flesh side of both halves of the squash.
- Sprinkle the flesh side of the squash with the salt and garlic powder.
- Place the squash halves (flesh side down) on a baking sheet and place them in the oven for 25-35 minutes, or until the flesh of the squash is soft. While that’s cooking, make the filling.
Filling Ingredients:
– 1 1/2 cups cooked rice (any variety, but wild tastes great in this recipe)
– 1 tbsp olive oil
– 1-2 (depending on the size) vegan sausages (I used Tofurkey kielbasa); sliced into 1/3″ thick slices
– 1/2 tsp dried sage
– 1/2 tsp dried thyme
– 2 cloves of garlic; minced
– toppings (optional): vegan cheese, pomegranate seeds and spinach
Filling Instructions:
- In a pan on medium heat, add the oil, garlic, sausage, and dried herbs. Cook for 3-5 mins, or until the garlic and sausage begin to brown.
- Then, add the rice to the pan and continue to cook on medium-low heat for 5-7 mins (until the rice begins to get some crispy bits and the sausage is browned). Then, remove from the heat.
- Once the squash is done cooking, remove from the oven. Flip it over (so the flesh side is facing up) and fill the hole where the seeds used to be with the filling.
- You can now either top with pomegranate seeds and spinach and serve, or you can add cheese as well and broil the squash (flesh side up) for 2-3 mins so the cheese can melt and brown.
- After topping, you may slice and serve! (the skin is edible, but the texture is not everyone’s cup of tea)
Liked this recipe and want to see more? Check out my most recent posts! And, feel free to leave a comment down below!