Butternut Squash with Soy “Sausage”

Butternut Squash with Soy “Sausage” Recipe - Vegetarian Food

Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4 |

Vegetarian diet

Introduction

This Butternut Squash with Soy “Sausage” recipe is a delicious and hearty dish that is perfect for a cozy fall or winter meal. The combination of sweet butternut squash, savory soy “sausage,” and tart apples creates a flavorful and satisfying dish that is sure to please your taste buds.

History

This recipe is a modern twist on traditional stuffed squash recipes. By using soy “sausage” instead of traditional meat, this dish is a great option for vegetarians or those looking to reduce their meat consumption. The addition of apples and raisins adds a touch of sweetness and complements the savory flavors of the dish.

Ingredients

2 medium-sized butternut squash (about 3 lb (1.36 kg) total)
2 tsp olive oil
0.25 tsp crushed red pepper
2 cloves garlic, peeled
4 scallions, white tops plus 2 inches green, sliced
1 cup baby carrots, cut into chunks
1 x 14 oz (397 g) pkg. bulk-style soy “sausage”
2 tbsp chopped fresh sage
1 medium-sized granny smith apple, peeled and diced
0.5 cup golden raisins

How to prepare

Preheat the oven to 400°F (204°C).
Cut the squash in half lengthwise, scrape out and discard the seeds, and place the squash cut side up on a baking pan. Spray the squash flesh with olive oil cooking spray, and place the pan on the center rack in the oven.
Bake for 45 minutes, or until tender. Remove from the oven, and set aside to cool. Reduce the oven temperature to 350°F (177°C).
Heat oil and crushed pepper in a 10-inch skillet over medium-high heat for 1 minute. Put garlic, scallions, and carrots in a food processor, and chop them coarsely. Add them to the oil, and cook for 1 minute.
Add the soy “sausage,” and cook for 4 minutes, stirring frequently while breaking the “sausage” apart with a large spoon. Reduce the heat to low, and add sage, apples, and raisins. Cook for 3 minutes, and remove from heat.
Spoon the filling onto the cooked squash, covering the entire surface from end to end. Cover with foil, and bake for 15 minutes or until heated through. Slice each stuffed squash into 2-inch slices crosswise, and serve with applesauce topped with cinnamon and nutmeg.

Variations

Substitute the soy “sausage” with ground turkey or chicken for a meat-based version of this dish.
Add your favorite herbs and spices to the filling for extra flavor.
Top the stuffed squash with a sprinkle of Parmesan cheese before baking for a cheesy twist.

Cooking Tips & Tricks

Make sure to bake the squash until it is tender but not mushy. You want it to hold its shape when you stuff it with the soy “sausage” mixture.

- Feel free to customize the filling with your favorite vegetables or herbs. You can also add nuts or seeds for extra crunch.

- Serve the stuffed squash with a side of applesauce for a complete and satisfying meal.

Serving Suggestions

Serve this Butternut Squash with Soy “Sausage” dish with a side of steamed vegetables or a green salad for a complete meal.

Cooking Techniques

Make sure to bake the squash until it is tender before stuffing it with the soy “sausage” mixture.

- Cook the filling until the apples are tender and the flavors have melded together.

Ingredient Substitutions

Use any type of winter squash in place of butternut squash.

- Substitute the soy “sausage” with your favorite protein source, such as ground meat or tofu.

Make Ahead Tips

You can prepare the filling for this dish ahead of time and store it in the refrigerator until you are ready to stuff the squash and bake it.

Presentation Ideas

Serve the stuffed squash slices on a platter with a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

Pair this Butternut Squash with Soy “Sausage” dish with a glass of Pinot Noir or a crisp apple cider for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of this Butternut Squash with Soy “Sausage” recipe contains approximately 300 calories.

Carbohydrates

Each serving of this Butternut Squash with Soy “Sausage” recipe contains approximately 40 grams of carbohydrates.

Fats

Each serving of this Butternut Squash with Soy “Sausage” recipe contains approximately 8 grams of fat.

Proteins

Each serving of this Butternut Squash with Soy “Sausage” recipe contains approximately 12 grams of protein.

Vitamins and minerals

This dish is rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains soy and wheat allergens.

Summary

This Butternut Squash with Soy “Sausage” recipe is a nutritious and balanced meal that is high in protein and fiber. It is a great option for vegetarians and those looking to incorporate more plant-based meals into their diet.

Summary

This Butternut Squash with Soy “Sausage” recipe is a flavorful and satisfying dish that is perfect for a cozy fall or winter meal. With a combination of sweet butternut squash, savory soy “sausage,” and tart apples, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Butternut Squash with Soy "Sausage." It was a chilly autumn day, and I had just returned from a leisurely stroll through the farmer's market. As I unpacked my bags of fresh produce, I came across a small, handwritten note tucked between the butternut squash and the soy "sausage."

The note read, "To my dearest friend, here is a recipe for a delicious and hearty dish that I know you will enjoy. I hope it brings warmth to your home on a cool autumn evening. With love, Sarah."

I was intrigued by the combination of ingredients and the thoughtfulness behind the note. I had never tried cooking with soy "sausage" before, but I was always up for a culinary adventure. So, I set to work in my cozy kitchen, eager to recreate this dish that had captured my imagination.

I began by peeling and dicing the butternut squash, marveling at its vibrant orange hue and sweet aroma. As I sautéed the squash in a bit of olive oil, it began to soften and caramelize, releasing its rich flavor into the air. The kitchen filled with the comforting scent of roasted vegetables, and I felt a sense of contentment wash over me.

Next, I turned my attention to the soy "sausage." I had never cooked with this plant-based alternative before, but I was eager to give it a try. I crumbled the soy "sausage" into a hot skillet, where it sizzled and browned, taking on a savory, meaty flavor that surprised and delighted me. I added a splash of soy sauce and a sprinkle of garlic powder, enhancing the umami notes of the dish.

As the butternut squash and soy "sausage" cooked, I felt a sense of connection to Sarah, the friend who had shared this recipe with me. I imagined her standing in her own kitchen, chopping vegetables and stirring pots, pouring love and care into each dish she created. I felt grateful for her generosity and for the chance to experience a taste of her world through this simple, yet comforting recipe.

Finally, I combined the butternut squash and soy "sausage" in a large mixing bowl, tossing them together until they were evenly coated with the savory seasonings. I transferred the mixture to a baking dish and popped it into the oven, where it bubbled and crisped, filling the kitchen with a tantalizing aroma that made my mouth water.

As I sat down to enjoy my Butternut Squash with Soy "Sausage," I marveled at how a simple recipe could bring such joy and warmth to my heart. Each bite was a symphony of flavors and textures, the sweetness of the butternut squash mingling with the savory richness of the soy "sausage." I felt a sense of connection to Sarah and to all the friends and family members who had shared their recipes with me over the years, each dish a thread in the tapestry of my culinary journey.

And so, as I sipped my tea and savored the last few bites of Butternut Squash with Soy "Sausage," I felt a deep sense of gratitude for the gift of food and the joy of cooking. I knew that this recipe would become a beloved favorite in my repertoire, a reminder of the power of friendship, love, and good food to nourish the body and the soul. And I whispered a silent thank you to Sarah, wherever she may be, for sharing her recipe and her heart with me.