Maple Roasted Acorn Squash with Vegan Cornbread Sausage Stuffing
Perfectly roasted Acorn Squash with savory cornbread and sausage stuffing.
Ingredients
For the Stuffing
- 1 tbsp ground flax + 2 tbsp water
- 5 cups vegan cornbread cut into 1" cubes
- 2 vegan sausages I use the Apple Sage flavor from Field Roast
- 1/2 large yellow onion
- 2 stalks celery
- 1 large garlic clove
- 5 tbsp vegan butter
- 1/3 cup dry white wine
- 1 ½ tsp fresh rosemary finely chopped
- 1½ tsp fresh sage finley chopped
- 1 tsp fresh thyme leaves removed from stem
- 1 cup veggie broth low sodium
- ½ tsp baking powder
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 handfuls dried cranberries
For the Squash
- 4 medium acorn squash
- 2 tbsp vegan butter melted
- 2 tbsp maple syrup
- salt and pepper
Instructions
Prep
- Preheat the oven to 325 degrees. Wash and dry the acorn squash. Cut in half, remove the seeds, and set aside. Finely chop the onions, celery, garlic, and herbs. Tip: The smaller the pieces the better. You can opt to use to a food processor to make this process quick and easy, just make sure to do the onions and celery first since they'll need to cook longer.
Toast the cornbread
- Cut the cornbread into large 1" crouton shaped squares and place on a lined cookie sheet. Bake at 325 for 20-25 minutes or until dried out and toasty. Transfer to a large mixing bowl and set aside.Raise the heat in the oven to 400 degrees.
Make the Flax Egg
- In a small bowl combine the ground flax and water. Stir and set aside to thicken.
Brown the sausage
- Remove the casing from the sausages and cut or crumble into a warm pan set to medium high heat with 1/2 tbsp of vegan butter. Cook for 2-3 minutes to brown slightly then remove from the pan and set aside.
Cook the veggies
- Return the pan to the heat and add 1 ½ tbsp of butter, the onions, and the celery. Cook on medium heat for 7-8 minutes. Then add the garlic and finely chopped rosemary, sage, and thyme leaves. Cook for 2-3 more minutes. Stir occasionally and try not to let the garlic burn. Then raise the heat to medium high and the white wine and simmer until the liquid is almost evaporated. Add the remaining vegan butter and turn off the heat. Leave the pan on the stove to melt the butter while you move on to the next step.
- Next, add the sausage, cooked veggies, thickened flax egg, baking powder, salt, pepper, dried cranberries, and veggie broth to the mixing bowl with cornbread. Mix very well, mashing slightly with a wooden spoon as you go,until all of liquid is absorbed. Taste to see if it needs more salt and pepper, add more if desired, then set aside.
Assemble the Squash and Bake
- In small bowl, add the melted vegan butter and maple syrup. Stir to combine and brush liberally over the squash and into the center. Season with a sprinkle of salt and pepper.
- Then place the squash in large nonstick or lined baking pan and fill the squash with the cornbread stuffing. Press down lightly to make it stick together a little. Cover with foil and bake on the center rack of the oven for 25-30 minutes. Then remove the foil and bake for another 20 minutes or until the squash is fork tender and stuffing is golden brown on top. Serve warm and enjoy!