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Stuffed Vegan Delicata Squash

November 9, 2018 By bearplate Leave a Comment

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I never tried delicata squash until a few months ago.  I’m not sure why. I wasn’t purposefully avoiding them or anything, but for some reason, I always stuck to butternut, spaghetti, or acorn squash.

Boy, was I missing out! Stuffed Vegan Delicata Squash

They don’t have a particularly strong flavor, but I absolutely love the texture. And as the name implies they have a more delicate skin than other squash, which means you don’t have to peel them. Stuffed Vegan Delicata Squash cut in half.

This easy to make stuffed squash is full of all kinds of deliciousness like

vegan sausage

mushrooms

fried onions

and apples.

Thanksgiving Stuffed Vegan Delicata Squash.

Did you try this recipe? We’d love it if you left a rating below!

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Stuffed Vegan Delicata Squash

  • Author: bearplate
  • Prep Time: 15 mins
  • Cook Time: 75 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x
  • Category: Dinner
  • Cuisine: Vegan, Holiday
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Description

This easy stuffed squash is the perfect meat-free centerpiece for your holiday celebration.


Scale

Ingredients

2 medium delicata squash

2 Tbsp olive oil

14oz vegan breakfast sausage cut into bite-sized pieces

2 cups chopped mushrooms

1 tsp poultry seasoning

1 cup vegetable broth

6oz fried onions divided

1 apple peeled, cored, and chopped

2 Tbsp dried cranberries

pinch of pepper

pinch of smoked paprika (optional)


Instructions

Preheat oven to 350 degrees Fahrenheit.

Heat olive oil in a medium pot. Add the sausage and cook until browned. Don’t worry if some of it sticks to the pot.

Add the mushrooms and cook for two mins.

Add the broth, pepper, poultry seasoning and cook until it’s reduced by about half.

Add 1 1/2 cups of fried onion, chopped apple, and dried cranberries.  Cook until all of the liquid has been absorbed.

Cut each squash in half lengthwise and scoop out the seeds. Place them on a baking sheet and fill them with the sausage mixture.

Cover the squash with foil and bake for one hour or until they can be easily pierced with a knife.

Crush the remaining fried onions.

Remove the foil and coat the squash with the onions and sprinkle with paprika. Bake for an additional 15 mins.



Nutrition

  • Serving Size: 8
  • Calories: 275
  • Fat: 14.6
  • Carbohydrates: 30
  • Protein: 9

Keywords: Vegan, Thanksgiving, Holiday

Did you make this recipe?

Tag @bear_plate on Instagram and hashtag it #bearplate

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Filed Under: Bear Plate, Fall, Recipe, Thanksgiving, Vegan, Vegen Main Dish Recipes Tagged With: holiday, Thanksgiving, vegan

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