Gluten Free Vegan Sausage and Apple Stuffed Butternut Squash Recipe
Gluten Free Vegan Sausage and Apple Stuffed Butternut Squash Recipe
We have multiple food sensitivities in my family (gluten and dairy), some allergies (peanuts and shellfish), a couple vegetarians, and a vegan. And you thought your Thanksgiving menu planning was complicated! One way to uncomplicate this process is to prepare at least one dish that can be consumed by all and can be considered a main dish for the vegetarians and vegans. Try this gluten free Vegan Sausage and Apple Stuffed Butternut Squash recipe.
Even if you are not a vegetarian or vegan, I think you will love this recipe. As one person who tried it said, “It tastes like Thanksgiving! All in one bite.”
The vegan sausage is thanks to Kim’s Simple Meals Breakfast Sausage mix, gluten free, dairy free, non-GMO, Kosher, and vegan and super simple to prepare – all you do is add water.
Gluten Free Vegan Sausage and Apple Stuffed Butternut Squash Recipe
Ingredients
- 3 pounds large butternut squash
- 3 tablespoons olive oil divided
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 cups water
- 7 ounces Kim’s Simple Meals Breakfast Sausage Mix
- 1 medium white onion diced
- 2 large apples any kind, peeled cored, and diced
- 1 teaspoon ground sage
- 2 tablespoons finely chopped pecans
- 1 tablespoon brown sugar
- 1 tablespoon dairy free buttery sticks cut into small pieces
Instructions
- Preheat oven to 375 degrees.
- Cut the squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon olive oil and sprinkle with a little salt and pepper. Place on a rimmed baking sheet, cover with foil, and roast for 45 – 60 minutes or until the squash is for tender.
- While the squash is roasting, prepare the filling. Bring 2 cups of water to a boil in a medium saucepan. Add the Kim’s Simple Meals Breakfast Sausage mix, stir, and let sit for 5 minutes.
- Heat the remaining 2 tablespoons of oil in a large skillet over high heat. Add the sausage mix and cook, stirring to break it up, for 5 minutes. Add the onion, apples, and sage and cook covered for another 5 minutes or until the apples are just tender.
- When the squash is done remove from the oven but leave the oven on. Using a spoon, scoop out the flesh leaving about ¼ - ½ inch in the shells. Add the squash to the sausage mixture and mix trying not to mash the squash too much. Spoon the mixture back into the squash shells and return to the baking sheet.
- Combine the pecans and brown sugar in a small bowl. Dot the dairy free butter over the tops of the squash and sprinkle with the nut mixture. Bake uncovered for 20 minutes or until everything is heated through.
- Serve hot or warm.
Nutrition
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