Isn’t it funny how we instantly snap into Thanksgiving mode as soon as Halloween is over? I’m almost annoyed that my neighbors still have Frankenstein and vampire statues in their front yard (and not just because I get freaked out every time I walk outside). Every foodie knows that Thanksgiving is the best holiday, and we need a minimum of three weeks to anticipate the big meal.
To be fair, I didn’t give Halloween the attention it deserved. I started prepping for Thanksgiving in early October! Cooking for friends and family is a big deal, so Katie and I wanted to have some really delicious vegan recipes lined up for you to choose from. Stay tuned in the coming weeks for some brand new appetizers, sides, mains, and desserts! This is definitely going to be our greatest vegan Thanksgiving recipe roundup yet.
In addition to a few side dishes, it’s nice to prepare a warm, satisfying main course to get the full Thanksgiving effect. This stuffed acorn squash fits the bill perfectly.
I don’t cook with faux meat products often, but when I do, it’s almost always Field Roast (#notsponsored). Any flavor will do, but I think the Apple Sage variety pairs so nicely with the other flavors in the squash filling. Cooking the wild rice in vegetable broth is optional, but it really infuses the grains with extra savory goodness. Diced apple and celery invite a subtle crunch, and dried cranberries tie it all together with a natural sweetness that’s just right.
Honestly, you could skip the squash all together and dive into the filling with a fork. Just kidding. Don’t skip the squash! It roasts in about the same amount of time it takes to whip up the filling, and it really makes for a satisfying, stick-to-your-ribs meal. This stuffed acorn squash recipe is a hit with vegans and omnivores alike, and it makes an especially great transition meal if this is your first veggie Thanksgiving.
Vegan Sausage & Apple Stuffed Acorn Squash
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
Description
In addition to a few side dishes, it’s nice to prepare a warm, satisfying main course to get the full Thanksgiving effect. This stuffed acorn squash fits the bill perfectly.
Ingredients
- 1 medium acorn squash (about 2 ½ pounds)
- 1 Tbsp. vegan butter, melted (or olive oil)
- 2 garlic cloves, minced
- Sea salt and cracked black pepper
For the filling:
- ½ cup wild rice, uncooked
- 1 cup vegetable broth (or water)
- ¼ cup dried cranberries
- ½ cup yellow onion, diced
- ½ apple, finely diced (choose your favorite, I used honeycrisp)
- 1 rib celery, finely chopped
- 2 Smoked Apple Sage Field Roast Sausages
- 1 tsp. vegan butter (or olive oil)
- ¼ tsp. dried thyme
- 2 cups baby spinach
Instructions
- Preheat your oven to 400F degrees. Cut the acorn squash in half lengthwise and slice a little bit off the outside of each half so they can sit flat. Scoop out the seeds and discard, or set them aside to roast as a snack (highly recommended).
- Combine the melted vegan butter and the minced garlic in a small bowl. Place the acorn squash cut side up in a baking dish and brush with the garlic butter. Season with a pinch of sea salt and cracked black pepper. Roast the acorn squash for 40 minutes, or until it’s fork tender but still holds it shape.
- Meanwhile, combine the wild rice and vegetable broth in a saucepan over medium heat. Bring to a boil, cover with a lid, and reduce heat to a gentle simmer. Cook for 30 to 35 minutes, until the broth is completely absorbed and the rice is tender, yet chewy. When the rice is done cooking, remove from heat and stir in the dried cranberries. Let it sit with the lid on for another 10 minutes.
- While the squash is roasting and the rice is cooking, start making your filling. Chop the onion, apple, and celery. Use a sharp knife to roughly chop the Field Roast sausages into tiny pieces. Or, if you have a tiny chef assisting you, the sausages can be crumbled by hand into a mixing bowl.
- Melt a teaspoon of vegan butter in a non-stick pan over medium-low heat. When hot, add the onion and thyme. Sauté until the onion is soft, about 3 minutes. Fold in the crumbled Field Roast sausages and turn up the heat to medium. Continue to cook, stirring often, until the sausage turns a light golden brown, about 4 to 5 minutes. Add the apple and celery to the skillet and cook for a minute more. Add the spinach and sauté until wilted, about 30 seconds. Remove from heat.
- Add the cooked wild rice to the filling and stir to combine. Adjust salt and pepper to taste (the amount will depend on how salty your vegetable broth was.) By now, the squash should be done roasting. Spoon the filling into each squash half. The mounds will be pretty big, and some filling may spill into the baking dish, which is fine. Put the stuffed acorn squash back in the oven to heat through, another 5 minutes. Serve immediately.
Nutrition
- Serving Size:
- Calories: 656
- Sugar: 21.5 g
- Sodium: 1028.4 mg
- Fat: 20.5 g
- Carbohydrates: 90 g
- Protein: 35.5 g
- Cholesterol: 0 mg
Jennifer
I’ve just prepared these and ready to cook the final five min. In place of the field roast, I used the Impossible ground sausage, which cooks just like regular sausage. Can’t wait to try these tonight!!
Doug
That was the best stuffed squash recipe I have ever tasted. I had actually just purchased that brand of vegan sausage as wel,l so I knew it was a perfect fit. Thanks for sharing.
Jerrod
I just love acorn squash, but field roast is so nasty. Can I make it with out field roast?
Katie Koteen
Ha! Yes, of course. If you like tempeh, you could probably use that instead. If you go that route, I would prep the tempeh like we do for the Tempeh Hash.
lillian
This was delicious and the squash was so tender I have two more squashes and I will definitely make it again. Thanks for the recipe.