Vegetarian Roasted, Stuffed Kabocha Squash

roast, stuffed kabocha squash for an elegant, vegetarian meal

Vegetarian Roasted, Stuffed Kabocha Squash

Stuffed kabocha squash is a beautiful, nutrient-rich main that blends comfort with romance. The sweet, nutty flavor of the squash pairs with a savory stuffing of herbs, apple and sausage (vegan or traditional). Packed with nutrients tied to sexual health, this cozy dish is made to impress, whether for date night or a winter gathering.

Course Main Course

Cuisine American

Dish Type Casserole

Cooking Style vegan, Vegetarian

Diet and Health healthy-ish

Seasonal autumn, Christmas, Halloween, New Year's Eve, Thanksgiving, winter

Ingredient kabocha squash

Prep Time 30

Cook Time 1 35

Total Time 2 10

Servings -8 servings

Calories 256

Author Amy Reiley

Ingredients

4-5 lb (medium size) kabocha squash substitute with a pumpkin of similar weight
1 tbsp olive oil
1 small onion finely chopped
1 celery rib finely chopped
8 oz kabocha or butternut squash cut into 1/2-inch cubes (this is in addition to the whole squash)
2 vegan Italian-style sausages* halved lengthwise then sliced into bite-sized pieces
1 small Granny Smith apple cored and diced
2/3 cup shredded kale about 3 large leaves, ribs removed
1/2 cup dry white wine
2 slices sprouted rye bread cut into 1/2-inch cubes
1 tsp fresh thyme leaves
2 leaves fresh sage finely chopped
1 tbsp fresh rosemary finely chopped
salt to taste

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat a convection oven to 350 degrees.**
Line a sturdy baking sheet with parchment.
Thoroughly wash the kabocha. Then, using a strong knife, cut the cap off the squash (as you would a Jack-o-Lantern).
Clean the kabocha squash or pumpkin of seeds and string.
Heat the olive oil in a sauté pan. Add the onions and sauté for 1 minute.
Add the celery, kale, cubes of squash. Season with salt to taste. Saute for 6 minutes or until the squash begins to soften.
Add the apple and sausage. Continue to sauté for 2 minutes.
Add the white wine and cook for an additional minute.
Remove from heat and toss in bread, thyme, sage and rosemary. Season with additional salt to taste. (Keep in mind that you will want the mixture fairly salty to help season the flesh of the squash or pumpkin.)
Stuff the kabocha squash with the stuffing mixture, being careful not to overstuff. (You may have some stuffing left over.) Top stuffed squash with the cap.
Transfer squash to parchment-lined baking sheet and cook for 1 1/4 hour. Remove the cap and continue to cook for an additional 15-30 minutes, until flesh of the kabocha squash is soft and easily pierced with the tip of a knife.
To serve, either slice wedges from the squash like a pie or scoop out servings, being careful to scoop out the kabocha or pumpkin’s flesh with the stuffing. The kabocha squash should have a creamy texture when it is fully cooked.

Notes

*For a non-vegan version, use butcher-quality Italian sausage.

**To make this recipe in a conventional oven (not a convection oven), preheat to 375 degrees and increase the cooking time to 1 hour and 35 minutes before removing the cap and cooking for 18-35 minutes longer, checking for doneness by piercing the squash with the tip of a knife as written above.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition