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
Scale
- 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
- 1/2 tsp dry thyme
- 1/4 tsp dry rosemary
- 3/4 tsp salt
- 1/8 tsp ground black pepper
- 1 cup thawed frozen spinach, tightly packed
- 1 1/2 cups Israeli couscous
- 2 cups vegetable broth or water
- 1/4 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 1/4 tsp 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 1/2 tsp 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: 1/8
- 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