vegan “sausage”-and-apple stuffed acorn squash…

vegan “sausage”-and-apple stuffed acorn squash

recipe under the cut!


for the squash:

  • 2 medium acorn squash
  • ½ tbsp vegan margarine
  • ½ tbsp maple syrup
  • ¼ tsp salt
  • ¼ tsp ground black pepper

for the filling:

  • 3 tbsp olive oil
  • ½ lb vegan sausage, chopped (I used three links of Field Roast smoked apple sausage, but a more savoury or salty variety would create a very nice contrast with the apple and maple flavours)
  • 2 sweet apples, cored and diced
  • 1 stalk celery, diced
  • 1 small yellow onion, chopped

  • 8 cloves garlic
  • ¼ cup mushrooms, chopped (optional)
  • 1 cup spinach, roughly chopped (optional)par
  • salt and black pepper to taste
  • 1 tbsp fresh rosemary or sage
  • vegan Parmesan, grated, to top (optional)


for the squash:

1. cut off the very ends of acorn squash to create a flat base for each half to rest on. halve each squash horizontally to create a flower-like shape. scrape out seeds and pulp with a spoon or small serrated knife.

2. mix margarine, maple syrup, salt, and pepper in a small bowl. thoroughly coat the inside of each squash half with the mixture.

3. roast squash at 400F (200C) for 40-50 minutes, until fork tender.

for the filling:

1. meanwhile, prepare sausage, apples, celery (dice by first slicing into two to four long strips lengthwise, then chopping widthwise), onion, garlic, mushroom, and spinach.

2. heat olive oil on medium until shimmering. saute onion, celery, salt, pepper, and herbs, stirring frequently, until onion is soft and translucent, about five minutes. add garlic and saute for another minute or so until fragrant.

3. add sausage and mushroom. saute until sausage is browned and mushrooms are soft.

4. add apples and spinach and cook until warmed through and softened.

to serve:

1. stuff each acorn squash generously with filling. optionally top with maple syrup or grated Parmesan cheese.