Holiday Stuffed Butternut Squash with Vegan Sausage, Mushrooms, and Almond Ricotta
 
Prep time
Cook time
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FESTIVE Stuffed Butternut Squash filled with quinoa, vegan sausage, mushrooms, cherries, sage, and almond ricotta! Easy to make + SO much flavor!
Author:
Recipe type: Side Dish, Main Course
Cuisine: Vegan, Holiday
Serves: 2 servings
Ingredients
  • 1 large butternut squash
  • 1 vegan apple sage sausage link
  • 1 shallot
  • 2-3 cloves garlic
  • 1 cup mushrooms
  • 1 tsp sage leaves, chiffoned (about 2-3 leaves)
  • ½ cup dried quinoa
  • 1 cup vegetable broth
  • ⅓ cup fresh cherries
  • 2 Tbsp grapeseed or olive oil
  • ¼ cup almond ricotta
  • sea salt and cracked pepper to taste
Instructions
  1. Preheat the oven to 425F. Split the butternut squash in half and scoop out seeds, and cross hatch the squash with a knife. Spread 1 Tbsp oil on the fleshy part of the squash. Follow with a generous sprinkle of sea salt and pepper. Place the squash halves oiled side down on a baking sheet lined with parchment paper. Bake for 45-55 minutes, until the outside of the squash is easily pierced with a fork.
  2. Add the quinoa and vegetable broth to a rice cooker and cook. Fluff the quinoa with a fork when it's done cooking.
  3. Heat 1 Tbsp oil in a pan on medium heat. Add the shallots and garlic. Cook for 1-2 minutes, stirring often. Add the vegan sausage and mushrooms. Cook for 4-5 minutes until most of the liquid is released. Add the cooked quinoa, cherries, and sage. Stir for 1-2 minutes until the quinoa is hot.
  4. Scoop a generous amount of the quinoa mixture into the squash halves. Top each with 2 Tbsp almond ricotta. Garnish with more herbs and cherries. Enjoy!
Notes
Method inspired by AlphaFoodie.
Nutrition Information
Serving size: ½ squash Calories: 470 Fat: 15g Carbohydrates: 68g Fiber: 13g Protein: 23.4g
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/holiday-quinoa-stuffed-butternut-squash/