Description
A cozy and flavorful stuffed butternut squash filled with quinoa, kale, and vegan sausage, topped with a creamy garlic sauce.
Ingredients
Scale
- 3 medium butternut squash (2 to 2 3/4 pounds each)
- Kosher salt or sea salt to taste
- Black pepper to taste
- Simply Nature 100% Pure Avocado Oil
- 1 (16-ounce) package Earth Grown Classic Meatless Meatballs
- 2/3 cup uncooked quinoa
- 1 1/3 cups vegetable broth or water
- 10 cups Simply Nature Organic Chopped Kale
- 3 tablespoons Simply Nature 100% Pure Avocado Oil (for sauce)
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 3–5 sage leaves, finely chopped (optional)
- 4 tablespoons all-purpose flour (gluten-free alternative optional)
- 14 ounces of creamy plant-based milk (like oat or coconut milk)
Instructions
- Preheat your oven to 425°F (218°C). Slice the butternut squash in half lengthwise and scoop out the seeds. Rub the flesh with avocado oil and season with salt and pepper. Roast in the oven for 40-50 minutes until fork-tender.
- While the squash roasts, microwave the meatballs for 1-1.5 minutes to thaw, then break them into chunks. In a frying pan, heat some avocado oil over medium-high heat and cook meatball pieces for 5-7 minutes until crispy.
- In the same pan, sauté the kale with some avocado oil for 3-5 minutes until softened. Combine with the crisped meatballs.
- Rinse the quinoa and cook it with vegetable broth: bring to a boil, then reduce heat to low and cover, simmering for 12 minutes.
- For the creamy sauce, sauté onion in avocado oil until softened, add garlic and sage, cook for another 2 minutes, then stir in flour and gradually whisk in plant-based milk, cooking until thickened (about 5-7 minutes).
- Once the squash is roasted, scoop out some flesh and mix it into the filling. Stuff each squash half generously with the mixture and pour the creamy sauce on top.
- Lower the oven temperature to 375°F (190°C) and bake stuffed squash for another 10 minutes until heated through.
Notes
Feel free to customize with seasonal ingredients and make-ahead options for convenience.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, butternut squash, comfort food, plant-based, stuffed squash
