Vegan Stuffed Butternut Squash
Now that the holidays are officially here, it’s so easy to get caught up in all the hustle and bustle and forget to plan what you are making for those big dinners. Believe it or not I wait to the last minute a lot of the time to make up my holiday menus. This stuffed butternut squash is the perfect recipe for those situations because it looks so well thought out and like it took a lot of effort to make but it actually comes together very easily. This is the perfect way to impress your family and loved ones.
This is a recipe I came up with a long time ago for my YouTube channel. In those days I would not always provide a full recipe blog along with the video. I noticed this recipe did not have a blog attached to it and even the recipe was split into 2 videos. Talk about trying to get extra content, haha! Anyway, this is a fantastic recipe and I just knew that I had to make those 2 videos into 1 and I also had to give this recipe the blog post and written recipe it deserved. So, here it is!
What to do with the leftover butternut squash?
The squash that is removed from the inside of the baked butternut squash, in order to make a hollowed out cavity for the stuffing, can be saved for later use or can be incorporated into the stuffing itself. I personally like to save it for another recipe, because I simply just love the pecan stuffing and I think that the subtle taste of the squash from the “shell” of the roast is the perfect balance. The butternut squash is there for a bit of added deliciousness and for aesthetics, because this dish sure is beautiful as the centerpiece of a table.
How To Bake It
Baking the butternut squash is very easy. I love to use the vegetable broth technique for making butternut squash. What is the vegetable broth technique? Well, you simply cut the raw squash in half long ways and lay it down onto a baking sheet. Then you pour a bit of vegetable broth overtop. Just enough to wet the bottoms of the butternut squash, but not enough to submerge anything.
This will serve as extra flavor, creates steam for better cooking, and also helps prevent sticking.
Can I stuff it with something else?
Yes, you can really make this recipe your own by using the base of this recipe and stuffing the squash with you favorite stuffing instead. Any stuffing, weather savory or sweet goes great with this baked butternut squash.
Stuffed Butternut Squash
For the Stuffing
- 2 Vegan Italian Sausages Field Roast
- 3 cups Wild rice mix cooked
- 2 cups button mushrooms chopped
- 1 cup onion chopped
- 2 celery stalks chopped
- 1 tbsp soy sauce
- 2 garlic cloves
- 1 cup chopped pecans
- 1 tsp thyme fresh
- 2 tbsp dried parsley
- salt and pepper to taste
For the Butternut Squash
- 1 large butternut squash
- 1 cup vegetable broth
- 1/2 tsp salt
- Preheat oven to 350F.
- Cut butternut squash in half. No need to peel because the peel will become very tender. Place face down onto a baking sheet and pour vegetable broth around the butternut squash. Add just enough broth, so that the bottom of the squash is sitting a broth, but not submerged. This will create steam and prevent sticking, while also adding flavor.
- Bake for 1 hour or until fork tender. This may take up to 1 1/2 hours depending on the size of the squash. Add extra vegetable broth onto the baking tray half way through if all has evaporated. Remove from oven and hollow of just enough to stuff. Stay innards of the squash for another recipe or incorporate into stuffing if you like.
- Add 3 tbsp of water or 2 tbsp oil to a skillet, over medium high heat. Crumble in the vegan sausage and heat through or cook according to package instructions.
- Remove from heat and set aside. Add a bit of water if needed (for healthier option) for cooking or oil is using oil. Add in mushrooms, onions and celery into the skillet. Crack some ground black pepper into the mix to taste, add soy sauce or salt to taste, and cook for 7 minutes or until the mushrooms have cooked down.
- Add the garlic cloves in, mix, and cook for 1 minute. Throw in sausage and cooked wild rice, pecans (optional), thyme, and parsley. Cook for an additional 4 minutes to marry all the flavors together. Add salt and pepper to taste if needed.