This Roasted Stuffed Butternut Squash with Israeli Couscous and Veggie Sausage is a beautiful Thanksgiving main dish for all the vegans and vegetarians at the table. Here’s the best part: it’s so tasty that meat eaters love it too! It has a festive presentation and the perfect combination of Thanksgiving flavors.
Every autumn we start craving and cooking with butternut squash non-stop. It has a nutty, sweet flavor that is so versatile, it works in endless recipes. Butternut squash makes a delicious soup, a flavorful roasted veggie, or in this case, it can be cut in half and stuffed. Baked Butternut Squash Stuffed with Israeli Couscous and Veggie Sausage is filling, nutritious food for your soul!
How to Make Butternut Squash Filling
We created a stuffed butternut squash by cutting the squash in half lengthwise, scooping out the seeds and baking it cut side down. Once the butternut squash is roasted we remove a bit of squash to create a larger cavity, and then piling on the cooked filling! This simple butternut squash filling is made with garlic, mushrooms, veggie sausage, Israeli couscous, spinach, cranberries, and pecans. It’s all seasoned with rosemary and thyme!
Cooking Butternut Squash
Since they’re so large and can seem intimidating to peel a lot of people are understandably nervous about cooking with a butternut squash. Have no fear, though! It’s actually really easy to do and gives the most perfect savory-sweet fall veggie. For this recipe we simply sliced the butternut squash in half lengthwise, no peeling needed. Once stuffed and cooked the flesh of the squash is soft and easy to scoop out and serve. Dive right in, enjoy a seasonal butternut squash, and soon you’ll be looking for more ways to cook with them!
Is Butternut Squash Healthy?
Yes! Butternut squash is packed with nutrients and it’s a great addition to your diet. It’s low in calories while being high in fiber and vitamins A, B, C, and E. It even has calcium, magnesium, and zinc! It’s a veggie that tastes as good as it will make you feel.
Storing and Reheating
This recipe is just as good leftover as it is fresh out of the oven! Store your leftovers in an airtight container for 3-5 days and reheat in the oven at 250F until warm or microwave for a flavorful and nourishing lunch or dinner in the days following.
More Grains for a Gluten-Free Baked Butternut Squash
You can really go with your personal favorite when it comes to filling for this butternut squash! Our gluten-free favorites are…
- Quinoa
- Wild rice
- Jasmine or Basmati Rice
- Cooked lentils
- Tofu
More Butternut Squash Recipes
- Mashed Butternut Squash with Spiced Chickpeas
- Hasselback Roasted Butternut Squash with Cranberry Pecan Balsamic Glaze
- Vegan Butternut Squash Apple Stuffing
- Cauliflower Gratin with Butternut Squash
- Vegan Butternut Squash Soft Tacos
- Wild Rice Soup with Mushrooms, Butternut Squash and Sweet Potatoes
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Roasted Stuffed Butternut Squash with Israeli Couscous and Veggie Sausage
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Kosher
Description
This Roasted Stuffed Butternut Squash with Israeli Couscous and Veggie Sausage is a beautiful Thanksgiving main dish for all the vegans and vegetarians at the table. Here’s the best part: it’s so tasty that meat eaters love it too! It has a festive presentation and the perfect combination of Thanksgiving flavors.
Ingredients
- 1 large butternut squash
- 1 tbsp extra virgin olive oil
- 2 cloves of garlic, minced
- 8 oz pack of cremini mushrooms or any mushroom of your choice, sliced
- 2 veggie sausage links (use your favorite, we used spicy Italian), diced small
- ½ tsp dry thyme
- ¼ tsp dry rosemary
- ¾ tsp salt
- ⅛ tsp ground black pepper
- 1 cup thawed frozen spinach, tightly packed
- 1 ½ cups Israeli couscous
- 2 cups vegetable broth or water
- ¼ cup dried cranberries
- 2 tbsp freshly chopped parsley (optional)
Instructions
- Pre-heat the oven to 400F. Cut off the top end of the butternut squash. Lay it on its side and cut it in half, length-wise. Scoop out the seeds and discard them ( you can also roast them instead!)
- Line a baking sheet with parchment paper and place the butternut squash halves cut side down. Bake for 50-60minute or until tender
- While the butternut squash is roasting prepare de filling. Heat the olive oil in a large skillet fitted with a lid. Add the garlic and cook 1-2 minutes
- Add the mushrooms, veggie sausage, thyme, rosemary, pepper and ¼ teaspoon of the salt , and sauté 4-5 minutes. Add the spinach and cook for 3-5 minutes, or until all the water released from the vegetables has cooked out
- Add the couscous and cook for 2-3 minutes
- Add the broth or water and the remaining ½ teaspoon of the salt and bring to a boil. Cover and simmer for 12 minutes or until the Israeli couscous is tender
- Once the butternut squash is cooked and tender, gently scoop a little bit of it to create a some extra room or the filling ( but don't discard it! Save it, and eat it as is, add it to salads or add it to the filling)
- Fill the butternut squash with the Israeli couscous filling. Top with dried cranberries and garnish with fresh chopped parsley (if using)
Notes
- Check out the post images on how to cut the butternut squash and step by step images
- Prep Time: 20
- Cook Time: 60
- Category: Dinner
- Method: Roasting
- Cuisine: Thanksgiving
Nutrition
- Serving Size: ⅛
- Calories: 235
- Sugar: 6.5
- Sodium: 438
- Fat: 5.8
- Saturated Fat: .7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 5.7
- Protein: 13.3
- Cholesterol: 0
black tapware
What a show stopper, the whole family loved this tasty and easy recipe.