Gluten Free Vegan Sausage and Apple Stuffed Butternut Squash Recipe
Prep Time20mins
Cook Time1hr30mins
Total Time1hr50mins
Course: Main Course
Cuisine: American
Servings: 6servings
Calories: 370kcal
Author: Gluten Free & More
Ingredients
3poundslarge butternut squash
3tablespoonsolive oildivided
Kosher or fine sea salt
Freshly ground black pepper
2cupswater
7ounces Kim’s Simple Meals Breakfast Sausage Mix
1medium white oniondiced
2large applesany kind, peeled cored, and diced
1teaspoonground sage
2tablespoonsfinely chopped pecans
1tablespoonbrown sugar
1tablespoondairy free buttery stickscut 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.