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Side view of two roasted butternut squash halves stuffed with Israeli couscous and topped with dried cranberries

Roasted Stuffed Butternut Squash with Israeli Couscous and Veggie Sausage


  • Author: Vicky & Ruth
  • Prep Time: 20
  • Cook Time: 60
  • 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

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

  1. 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!)
  2. Line a baking sheet with parchment paper and place the butternut squash halves cut side down. Bake for 50-60minute or until tender
  3. 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
  4. 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
  5. Add the couscous and cook for 2-3 minutes
  6. 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
  7. 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)
  8. Fill the butternut squash with the Israeli couscous filling. Top with dried cranberries and garnish with fresh chopped parsley (if using)

Notes

  1. Check out the post images on how to cut the butternut squash and step by step images
  • 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

Keywords: roasted butternut squash, how to roast butternut squash, stuffed, baked