Vegan stuffed butternut squash with sausage and rice combines Fall flavors with savory plant based sausage and creamy rice pilaf. Roasted and stuffed squash is a satisfying gluten free meal that is hearty and comforting, but still super healthy. This vegan squash recipe is flavorful and sure to please your friends and family – vegan and non-vegans!
Squash is tasty and nutritious, full of vitamins and minerals and high in fiber. Roasting butternut squash brings out the mild sweetness that pairs so well with savory fillings like Italian sausage and juicy tomatoes. This vegan stuffed butternut squash is filled with rice pilaf, greens, tomatoes, and vegan sausage.
Ingredients you will need to make stuffed squash
- Butternut squash. Other squash also work for this recipe, such as Acorn squash and Kobocha squash.
- Rice. I use white rice to make this recipe quicker, but brown rice will work too as long as you increase the cooking time.
- Vegan chicken-less broth. I prefer to use the Edward and Sons Bouillon cubes. Any vegetable broth will work if you can’t find the chicken-less version.
- Spices such as smoked paprika, cumin, coriander, and Italian herb blend.
- Vegan sausages. I include a recipe video on how to make your own vegan sausages, but I also use store bought ones all the time for convenience. I really like the Field Roast brand.
- Greens such as spinach or kale.
- Fresh veggies such as onion, tomato, and cilantro
How to Roast Butternut Squash (without oil)
- Carefully cut the squash lengthwise with a large sharp knife and use a spoon to remove the seeds and stringy inner parts of the squash (just like before you carve a pumpkin).
- Sprinkle with a little salt and/or pepper, if desired and place open-side down on a lined baking sheet. I line my baking pans with oven-safe silicone mats to prevent sticking, but you can also use a high-heat cooking oil, such as avocado oil.
- Bake at 400 degrees Fahrenheit for 20-25 minutes, or until tender and easily poked with a fork.
That’s it! Roasting a squash is so easy (plus it is a cheap food) that there is no excuse for not adding more squash to your diet.
Roasted squash is great on it’s own and can also be used to make a variety of other recipes like my Vegan Black Bean Burger and Butternut Squash Quesadillas. Squash is also a star in my Vegan Holiday Cookbook, so check out those recipes to share with family and friends!
Squash is super healthy because it is low in calories, but loaded with fiber and other nutrients like potassium, vitamin A, vitamin C, and magnesium which are all essential for good health.
Since squash is low in calories and high in fiber, it makes a perfect vegan weight loss food. Filling low calorie foods allow you to eat until you’re satisfied and still be able to lose weight. To make this healthy recipe even more weight loss-friendly, choose brown rice or quinoa instead of white rice and replace the sausage with zucchini or another vegetable. It will still taste awesome!
Interested in quick & easy vegan meal ideas?
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The beauty of this vegan recipe is that you can make the filling in the time it takes for the squash to cook, so it is still a relatively quick vegan meal that is ready in 45 minutes.
Stuffing the squash is as easy as spooning the vegan sausage and rice mixture into the squash, then it is ready to serve! If you want to make this plant based dinner even more indulgent, you can sprinkle on shredded vegan cheese or my vegan cheese sauce, then bake for another few minutes until it’s melted…yum!
For more tasty vegan recipes, follow me on social media @rootyfruityvegan (links below). Subscribe to my YouTube channel to watch how I make these tasty vegan recipes and see what I eat in a normal day as a vegan.
I hope you enjoy this vegan Stuffed Squash recipe as much as I do! If you try it, let me know in the comments below or tag me on social media. I’d love to see it =]
Try this recipe with homemade vegan sausages. Here is a video on how to make vegan sausages in four different delicious flavors:
Stuffed Butternut Squash
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This stuffed butternut squash recipe is loaded with savory plant based sausage and rice pilaf for an easy, healthy, and delicious dinner that the whole family will love. This vegan meal makes a great festive holiday dish too!
Ingredients
- 3 medium butternut squash, halved, seeds removed
- Salt and pepper to taste
- 2 cups uncooked white rice (you can use brown, but it needs to cook longer)
- 4 1/4 cups Vegan Chicken-less broth
- 1 teaspoon smoked paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Italian herb seasoning
- Pepper to taste
- 3 cooked vegan sausage links, chopped (meatless crumbles are okay to use)
- 3 cups roughly chopped spinach
- 1/2 medium onion, chopped
- 1 large tomato, chopped
- 1/4 cup cilantro (optional, for garnish)
Instructions
How to Roast Butternut Squash
- Preheat the oven to 400 degrees Fahrenheit.
- Cut off the stem of the squash, then cut it in half length-wise. Use a spoon to scoop out the seeds and most of the stringy parts.
- Sprinkle the squash with salt and pepper, if desired, and lay open-side down on a baking pan lined with a silicone baking mat or baking paper.
- Bake for 20-30 minutes, or until tender and easily pierced with a fork. The baking time will depend on the size of the squash. Smaller ones will roast through faster.
For the Rice & Sausage Stuffing
- Meanwhile, simmer the rice, chicken-less broth, onion, and spices for 20-25 minutes, until the rice is cooked through.
- While the rice cooks, chop the sausage, tomato, and spinach. When there is 5 minutes left for the squash to baked, add the chopped sausage, tomato, and spinach to the pot of rice.
- Once the squash and stuffing are cooked, fill the squash halves with the rice and sausage mixture. garnish with chopped cilantro and serve!
Notes
The stuffed squash can be kept in the fridge in a sealed container for 5 days, if you happen to have leftovers.
- Prep Time: 20
- Cook Time: 25
