Go Back
–+ servings
Print

Stuffed Honeynut Squash

ThisStuffed Honeynut Squash is filled with sautéed kale, apples, plant-based sausage, cauliflower rice and savory herbs. A hearty and flavorful vegetarian dinner or side dish that's perfect for fall! Gluten-free, vegan, grain-free, low carb, paleo with Whole30 options.

Course Dinner, Side Dish
Cuisine American
Keyword butternut squash, easy vegan dinner, honeynut squash, stuffed butternut squash, stuffed squash, vegan side dish
Prep Time 20 minutes
Cook Time 50 minutes
Servings 4 servings
Calories 236 kcal
Author Kelly

Ingredients

  • 3 small honeynut squash , washed and dried. You can also sub with 2 medium Acorn Squash, Kabocha squash or butternut squash if you can’t find Honeynut Squash.
  • 2 tablespoons avocado oil or olive oil divided
  • Kosher or sea salt to taste
  • Cracked black pepper to taste
  • 1-2 ground vegan Italian-style sausage link , we like Field Roast - or sub with any plant-based or regular sausage of choice
  • ½ medium white or yellow onion , diced
  • 2 cloves garlic minced
  • 1/2 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried sage
  • 1 cup riced cauliflower , or cooked rice of choice if not grain-free
  • 1/2 small / medium honeycrisp apple , diced
  • 2 cups lacinato / Tuscan kale stems removed and chopped
  • 2 tsps pomegranate seeds , optional for a festive touch. You can also sub with dried cranberries or dried tart red cherries
  • Shelled pistachios roughly chopped for garnish
  • Tiny pinch of dairy-free feta cheese (we like Violife - can also sub for preferred feta) optional for garnish Fresh chopped parsley, for garnish

Instructions

  1. Preheat the oven to 400F and line a large rimmed baking sheet with parchment paper.
  2. Carefully cut the squash in half lengthwise. Use a spoon to scoop out the seeds and fleshy insides. Place the squash halves on your prepared baking pan, cut side up. Brush or drizzle the squash with 1 tablespoon oil and season with salt and black pepper. Turn the squash flesh side down and roast for 20-25 minutes (45-50 minutes for butternut squash halves) or until the squash is fork-tender and starting to turn brown.
  3. While the squash bakes, prepare your stuffing. Heat 1 tablespoon avocado oil / large nonstick skillet over medium heat. Add the sausage, cook and stir while breaking up the sausage as it cooks until lightly brown, about 2-3 minutes. Add the onions, garlic, thyme, rosemary, sage and season with salt and black pepper. Cook until the onions have softened and the sausage is cooked through.
  4. Stir in the cauliflower, apples, kale and cranberries and cook until the apples have softened and the kale begins to wilt, about 3-4 minutes. Taste and add more seasoning as needed. Remove from heat.
  5. Once the squash is done roasting, allow it to sit at room temperature for 10 minutes, or until cool enough to handle. Turn squash halves cut sides up.
  6. Fill the cavities evenly with the stuffing mixture. Sprinkle with a few chopped chopped pistachios, feta and chopped fresh parsley and place back into the oven for another 5-10 minutes or until warmed through. Serve and enjoy.

Recipe Notes

How to Store. You can store any leftover stuffed honeynut squash in an airtight container in the refrigerator for up to 5 days.

How to Reheat. Reheat at 350F in the oven for 10-20 minutes or air fryer for 3-5 minutes until hot. You can also reheat in the microwave for 1-2 minutes, or until hot.

Nutrition Facts
Stuffed Honeynut Squash
Amount Per Serving (1 serving)
Calories 236 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 2g2%
Protein 17g34%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.