Squash is one of my favorite foods because it’s so versatile. In the summer, I use zucchini constantly and spaghetti squash is a staple in my house year-round. In the Fall and Winter, butternut squash and acorn squash take over my kitchen. I love that it’s in season and reasonably priced.
One of my favorite meals is the Stuffed Acorn Squash I posted last year. I decided that this year I wanted to try my hand at a stuffed squash dish that works as a side dish or a main dish, and is appropriate for the holidays. In order to do this, I created a vegan sausage and apple stuffing and placed mounds of the mixture on top of roasted acorn squash rounds. I was very impressed with the result of my experiment and I’m happy to be sharing the recipe with you today!
I kept the stuffing completely vegan by using Tofurky’s vegan artisan chick’n apple sausage, veggie broth, and flax eggs. I also added lots of flavor-enhancing vegetables and herbs like fennel and sage. It was important to me to use good, sourdough bread in the stuffing because it’s hearty and sturdy. The chopped apples add a little bit of sweetness and texture to the whole dish.
The stuffed acorn squash rounds are perfect as a vegan main dish for the holidays, but they also work well as a side dish for both vegans and non-vegans alike. Although this recipe is a little more time-consuming than most of my recipes, the stuffing is relatively easy to make and can be whipped up while the acorn squash rounds are roasting in the oven.
If you try this recipe, please let me know in the comments section, on Instagram, or on Facebook. I have two more recipes coming at you before Christmas: Cranberry Brie Bites and The Fudgiest Flourless Brownies—so stay tuned!
Active Time: 45 minutes Total Time: 55 minutes
For the Squash:
1 acorn squash, cut into 5 inch rounds (discarding ends)
1 teaspoon extra virgin olive oil
¼ teaspoon salt
1/8 teaspoon black pepper
For the Sausage-Apple Stuffing
2 cups cubed Sourdough bread
1 teaspoon extra virgin olive oil
1 link Tofurky chick’n-apple sausage (or any vegan sausage), cut into ½ inch pieces
1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
½ cup white onion, chopped
1 stalk celery
2 tablespoons fennel, chopped
1 apple, cut into ½ inch pieces
1 tablespoon fresh sage
1/3 cup vegetable broth
Preheat oven to 400 degrees F. Cover a baking sheet with foil and place the squash rounds on top. Brush the squash with the oil and sprinkle with salt and pepper. Roast for 30 minutes.
While the squash is roasting, prepare the stuffing.
Spread the bread cubes out onto a large baking sheet and bake in the 400 degree oven for 10-12 minutes or until slightly toasted. Remove from the oven and transfer to a large bowl. Set aside.
Mix up the flax egg in a small prep bowl and set aside to thicken.
Heat the oil in a medium-sized pan and cook the chick’n apple sausage over medium heat for 3-4 minutes, or until cooked through. Add the sausage to the mixing bowl with the bread.
Add additional oil to the pan, if needed and cook the onions, celery, and fennel over medium heat for about 5 minutes, or until slightly softened. Add the apples and cook for one minute more. Stir in the chopped sage, remove from the heat, and add all of the vegetables to the mixing bowl.
Stir in the vegetable broth and flax egg until all stuffing ingredients are combined. Add salt and pepper to taste.
When the squash is finished roasting, remove the pan from the oven. Using a ½ inch measuring cup, scoop up the stuffing and pack tightly into the cup. Place a scoop of stuffing in the center of each squash round. You may have extra stuffing- you can bake the extra in muffin tins to serve separately.
Return the squash rounds to the oven and bake for 10 more minutes, or until the stuffing is slightly browned. Enjoy immediately.
Nutrition Information per serving:
Calories: 215 Fat: 5g Carbs: 32g Protein: 11g Sodium: 382mg Sugar: 2g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.