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4 Vegan Stuffed Honeynut Squash on a long white plate
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Vegan Twice Baked Honeynut Squash with Wild Rice

Turkey isn't the only thing getting stuffed for Thanksgiving. Try stuffing a honeynut squash with a wholesome wild rice mix with no cheese or breadcrumbs but lots of flavor.
Course Main Course, Side Dish
Cuisine American
Diet Gluten Free, Low Lactose, Vegan
Keyword Thanksgiving dish, vegan main dishes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 4
Calories 259kcal
Author Agile Test Kitchen

Ingredients

  • 2 ea honeynut squash or ½ of a butternut squash
  • 2 Tb vegan butter
  • ½ ea onion small diced
  • 3.5 oz vegan sausage, such as Field Roast or Morningstar brands small diced
  • 1 c cooked wild rice
  • ¼ c walnuts rough chopped
  • ¼ c dried cranberries or dried cherries
  • 2 Tb pumpkin seeds
  • salt and pepper
  • olive oil for baking the squash

Instructions

  • Preheat oven to 350 degrees F.
  • Peel honeynut squash. Cut in half, and scoop out seeds with a spoon.
  • Put on a baking sheet with a drizzle of oil, so it doesn't stick to the pan. Bake for 30 minutes or until the flesh is tender and can be easily pierced with a fork.
  • Heat a pan to medium heat. Add the vegan butter and onion. Saute and stir for 3-5 minutes until onions are soft and translucent.
  • Add vegan sausage to the pan. Saute for 1-2 minutes.
  • Turn off heat. Stir in walnuts and cranberries. Season to taste with salt and pepper.
  • Pile stuffing into the cavity and on top of the cooked honeynut squash. Top with pumpkin seeds.
  • Put squash back in the oven for 10 minutes until pumpkin seeds are toasted.
  • Serve warm.

Notes

  1. You could sub honeynut squash with butternut squash, delicata squash, or acorn squash. Just adjust the initial roasting time in the oven until the squash is cooked through.
  2. You can peel honeynut squash or butternut squash with a regular peeler. You may need to do a couple rounds to remove the layers of white flesh.
  3. You can make this ahead of time up until it is topped with pumpkin seeds. Pop in the oven with the pumpkin seeds for 20-25 minutes until the stuffed pumpkin is heated through.
  4. Variations - You could add a diced stalk of celery with the sauteed onion and herbs such as rosemary, thyme, marjoram, or tarragon.
  5. For a decadent drizzle, finish with aged balsamic vinegar as a garnish just before serving.

Nutrition

Calories: 259kcal | Carbohydrates: 25g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Sodium: 219mg | Potassium: 392mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6294IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 7mg