Day 4 of my 7 Days of Thanksgiving posting brings you my main dish! I underestimated my time for this so I brought out a soft box to take some nighttime photos, but I’m not happy with them at all. I hope I make it through to Thanksgiving day. Making/posting everyday is very hard, and I applaud anyone who does that. Pheeewwwwwwww. Did I mention this dish is vegan?
Feeding Vegans can be difficult this time of year. Last year, I made Peter Berley’s roasted seitan but it was quickly eaten by meat eaters who thought it looked like meat – they also thought it was great (I kindly informed them that they had two turkeys and ham, so please stop). This year, I’m making this sausage stuffed squash and hiding it. I tested these on the meat eating men of the household and they approved. Paul even had a second one – he thought it tasted like meat. I migh tadd some celery to this stuffing so I’ll let you know after Thanksgiving how it goes!
I’m not being paid for this endorsement, but here it is. Buy this sausage. I eat it all the time sautéed with kale, garlic and red chili flakes, but now I’m using it as a meaty stuffing. It’s perfectly seasoned and sticky. Wonderful vegetarian products like this is great for thanksgiving when you don’t need to make everything from scratch. Save your efforts for gravy.
Also, I must say, I’m tired of quinoa stuffed acorn squash or anything like healthy grains. It ‘s Thanksgiving! I need something heavy and ridiculous because there’s a digestive that needs to be fed (Wednesday’s Post). The mushroom level in this recipe is a must. If you have to give up eating meat, dairy, and eggs, this is a good way to go.
Vegan Sausage and Mushroom Stuffed Acorn Squash with Mushroom Gravy
6 mini acorn squashes or 3 regular acorn squash, halved and deseeded
1 Gimme Lean Sausage Style (don’t get ground beef style)
1 lb mixed mushrooms, coarsely chopped
1 medium onion, chopped
4 garlic cloves, chopped
2 TB sage, chopped
1 spring of thyme, chopped
1/2 c coarse bread crumbs
+ Soak dried mushroom in hot water for gravy recipe.
+ Preheat oven to 350. Brush squash with melted butter and sprinkle a little salt onto the cut flesh. Fill a casserole dish or pyrex pan with 1/2″ water and placed squash cut side up. Bake for 30 minutes.
+ Meanwhile, make the sausage stuffing. Sautee the onion, garlic, and herbs until onions are tender. Add mushrooms and cook until soft. Depending on how large your mushrooms are cut, this might take more than 15 minutes. I don’t let them get too soft because they add to the texture of the stuffing. The less tender they are, the more contrast to your stuffed squash.
+ Mix the cooked mushroom mixture with the Gimme Lean sausage and breadcrumbs. I think a stand mixer might be useful. I did this with my hand, but I couldn’t do anything else until that was thoroughly mixed.
+ Remove the squash from the oven and evenly distribute the stuffing amongst the halves.
+ Bake uncovered in the oven while you finish the gravy. The stuffed squash should be ready by the time the gravy is finished. Check the internal temperature – it should be around 160 degrees.