Stuffed squash is one of the easiest ways to put a proper centrepiece on a vegan holiday table. Each half is its own edible bowl, filled with a savory mix of vegan sausage, browned mushrooms, rice, pecans and cranberries.
The mushroom gravy is the part people ask for. Browning the mushrooms well and adding a splash of soy sauce gives it real depth.
The original Princess Tofu blog published a vegan sausage and mushroom stuffed acorn squash recipe back in 2012, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Rice: cooked quinoa, farro or breadcrumbs.
- Vegan sausages: extra mushrooms and a tin of lentils for a sausage-free version.
- Cranberries: chopped dried apricots.
Tips for success
- Score the squash flesh in a criss-cross before roasting so it cooks evenly.
- Brown the mushrooms hard for the deepest flavor.
Variations
- Wild rice and pecan: skip the sausages and add more nuts and herbs.
- Italian: use vegan Italian sausage, sun-dried tomatoes and basil.
What to serve it with
- Smoky mashed potatoes and the ginger pear parsnip salad for a holiday plate.
Recipe
Sausage and Mushroom Stuffed Acorn Squash with Mushroom Gravy
Prep25 min
Cook50 min
Total1 hr 15 min
MakesServes 4
Ingredients
Squash
- 2 acorn squash, halved and seeded
- 1 tbsp olive oil
- Salt and pepper
Stuffing
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 250 g (9 oz) chestnut mushrooms, chopped
- 4 vegan sausages, sliced
- 1 tsp dried thyme
- ½ tsp dried sage
- 150 g (1 cup) cooked wild or brown rice
- 30 g (¼ cup) pecans, toasted and chopped
- 2 tbsp dried cranberries
- Small handful of parsley, chopped
Mushroom gravy
- 2 tbsp vegan butter
- 150 g (5 oz) mushrooms, finely chopped
- 1 shallot, finely chopped
- 2 tbsp plain flour
- 400 ml (1⅔ cups) vegetable stock
- 1 tbsp soy sauce
- 1 tsp fresh thyme leaves
- Black pepper
Method
- Heat the oven to 200°C (400°F). Brush the squash with oil, season, and roast cut side down for 30 minutes until tender.
- Meanwhile, heat the oil in a frying pan and cook the onion for 6 minutes. Add the garlic, mushrooms and sausages and cook for 8 minutes until browned.
- Stir in the herbs, rice, pecans, cranberries and parsley. Season.
- Turn the squash cut side up, fill with the stuffing and bake for 15 to 20 minutes more.
- For the gravy, melt the butter and cook the mushrooms and shallot for 6 to 8 minutes until browned. Stir in the flour for 1 minute.
- Gradually whisk in the stock and soy sauce. Simmer for 5 minutes until thick, add the thyme and pepper, and blend if you prefer it smooth.
- Serve the squash with the gravy poured over.
Notes
Gluten-free: use gluten-free sausages and thicken the gravy with cornstarch.
Storage: leftovers keep 3 days in the fridge.
FAQ
Do you eat acorn squash skin?
You can. It softens when roasted, though some people prefer to scoop out the flesh.
How do I cut an acorn squash safely?
Use a heavy knife, slice off a thin piece to make a flat base, and cut from the stem down.
Are vegan sausages vegan?
Most plant-based sausages are, but some vegetarian sausages contain egg or cheese. Check that the pack says vegan.
Can I make it ahead?
Yes. Stuff the roasted squash up to a day ahead, chill, then bake for 25 minutes. The gravy reheats well.
What can I use instead of acorn squash?
Small butternut squash halves, or large portobello mushrooms (roast them for 15 minutes).