Shake up your holiday menu with this simple, yet show-stopping main. These vegan sausage stuffed squash rings come together with minimal ingredients and are perfect to serve a crowd.
Course Main Course
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 6people
Author Two Market Girls
Ingredients
2delicata squash
85g(¼ package) Beyond Beef
3Beyond Sausagespicy Italian
1shallotdiced
3clovesgarlicminced
¼cuppanko breadcrumbs
¼cupnutritional yeast
1tspchili flakes
1tspItalian seasoning
1tbspfresh rosemaryfinely chopped
salt and pepperto taste
Instructions
Preheat oven to 350℉ and line a baking sheet with parchment paper or a silicone baking mat.
Thoroughly rinse squash - the skin is edible so you want to make sure it’s clean. Slice the squash horizontally into rounds about 1 cm thick. Then using a cookie cutter about the same size has the inner hole of the squash, cut out the seeds. Set aside on the lined baking sheet.
To prepare the filling, in a large bowl add beyond beef, beyond sausage, shallot, garlic, breadcrumbs, nutritional yeast, chili flakes, Italian seasoning, rosemary, salt, and pepper. Using your hands mix the filling together until combined.
Divide the filling into as many even pieces as there are squash rings. Press the filling into the squash rings - it's okay if the mound over the top of the ring.
Drizzled the filled rings with olive oil (optional) and sprinkle with salt.
Bake until the squash is fork tender about 30 minutes.