Apple and Sausage Stuffed Squash – Gluten Free & Vegan Holiday Roast

Apple and Sausage Stuffed Squash – Gluten Free & Vegan Holiday Roast

A perfect mix of sweet, spicy and savory, this stuffed holiday squash is the perfect addition to any holiday table. We thought we would try to throw a gluten free and vegan twist on the classic stuffed bird. There’s a new star at the table! The butternut squash gives this dish a moisture and flavor that is just miles ahead of it’s turkey counterpart. To get creative with this stuffing we opted for rice instead of toast as our filling. The rice gave a nice neutral base for the flavors to play. The tart cranberries, sweet apple and hot sausage really take this stuffed holiday squash to the next level!

Method

Start by cutting a large butternut squash in half. Scoop out the seeds and brush the squash with oil, salt and pepper. Then let the squash bake, face up, for just over an hour. Just enough time to let the flesh cook all the way through. It’s okay if your squash is a little under done, it’s going to get thrown back in the oven any way! Let your squash cool, and scoop out the insides. Make sure you’re leaving about 1-2 inches of squash around the sides, depending on the size of your squash.

In a large skillet combine vegetables and pan fried until tender. Once cooked, move them into a separate bowl and mix in cranberries. Letting the heat and moisture of the cooked vegetables re-hydrate the dried cranberries a little bit. In the same pan, cook the sausage until evenly browned. Cut up the sausage into bite sized pieces and mixed it in with the vegetables and mashed butternut squash filling.

In the spirit of trying new things, we decided to use the same pan to cook the rice (we’re wild, I know). So feel free to do a little deglazing of your sausage pan! To achieve this, just bring your vegetable broth to a boil in the pan. Lightly whisking the remaining oil and sausage pieces into the broth. Let the rice soak up all the yummy broth mixture until it is just slightly under cooked. From here, mixed the rice and diced apple into the stuffing mixture. Now you’re ready for the fun part!

Stuffing the squash is relatively easy, but a little time consuming. The easiest method is to just scoop and pat. Taking large helpings and pressing them into the squash so it is well packed with filling. Once each side is well packed with stuffing, close the squash and secure it with cooking twine. Baking it for another 30 or so minutes to let all the flavors really come together. That’s it, take it out and slice it!

Tips

-Tie the middle of the squash tightly with twine, this will keep it in place
-Keep the twine on the roast until after sliced
-Using one pan keeps the rice really flavorful
-Chopped walnuts add a little extra crunch

 

Print Recipe
Stuffed Holiday Squash
Vegan Holiday Centerpiece, Stuffed Squash! Butternut Squash filled with hot italian sausage, apple, onions and cranberries! The perfect addition to any holiday table!
vegan gluten free sausage
Course Main Dish
Cuisine Vegan
Keyword holiday, vegan
Prep Time 20 minutes
Cook Time 1.5 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Vegan
Keyword holiday, vegan
Prep Time 20 minutes
Cook Time 1.5 hours
Servings
servings
Ingredients
vegan gluten free sausage
Instructions
Squash and Assembly
  1. Preheat oven to 350°F.
  2. Cut butternut squash in half lengthwise. Scoop out seeds with a spoon and throw away. Drizzle with olive oil and brush all over. Sprinkle with salt and pepper.
  3. Cook face up for 65 - 70 minutes. You want the squash softening up but not soft. The squash will cook more when its reassembled.
  4. Let cool about 10 minutes so squash isn't scorching hot. Scrape out insides of both halves to a mixing bowl leaving a 1 inch border.
  5. Fill with stuffing mixture, packing it in to both sides as much as possible. You want the stuffing overflowing from the squash a little bit.
  6. carefully place squash back together. Press together and tie cooking twine around the squash in 3 - 4 places and tie tightly.
  7. Brush with oil and place back on a baking sheet. Bake for 20 - 25 minutes and remove from oven.
  8. Let cool for 5 - 10 minutes. Slice in to 1 inch pieces and carefully transfer to plates. Gravy is a fantastic garnish for this dish.
Stuffing Mixture
  1. In a skillet on medium heat cook beyond sausage for 7 minutes, turning often. Set sausage aside. In the same skillet cook onion, bell peppers, water chestnuts, cranberries and garlic for 4 minutes, place in mixing bowl.
  2. In the same skillet cook rice with instructions provided on packaging. Using a spatula scrap the bottom of the pan and stir. Follow cooking instructions and place cooked riced in the mixing bowl.
  3. Slice beyond sausage in to 1 inch pieces and cut in half. Place in mixing bowl. Add lime juice and apple and stir everything together.


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