SAUSAGE RISOTTO STUFFED ACORN SQUASH (VEGAN)
This Sausage Risotto Stuffed Acorn Squash is one of my fave vegan meals in the winter! Think hearty wild rice and mushrooms in a creamy Parmesan mushroom sauce, all stuffed inside baked acorn squash “bowls.” Don’t you just love edible bowls? This Sausage Risotto Acorn Squash can also be made with chicken or turkey sausage, but I used my favorite grain sausage. Each squash half has 25 grams of plant-based protein for under 400 calories! They’re soy-free too 🙂
Did you know? Acorn squash is rich in fiber, vitamin C, potassium, magnesium, and carotenoid antioxidants.
It all starts with the squash! I washed mine and cut them in half lengthwise, then scooped out the seeds. Next, I baked my squash halves cut-side-up at 400 degrees for about 40-50 minutes until browned on edges and tender.
While the squashes were baking, I started the risotto. I heated one tablespoon of olive oil in a large skillet over medium heat. Then, I added some mushrooms and my favorite vegan grain sausage, chopped finely. After the sausage and mushrooms had browned slightly, I removed them from the skillet onto a plate.
Next, I melted some vegan buttery spread into the same skillet along with shallots (can use sweet onion) and garlic. I then added my wild rice and toasted it in the pan for a couple minutes, then poured in the white cooking wine.
After the wine evaporated, I added vegetable broth, vegan parmesan, fresh sage, black pepper, and sea salt. I stirred everything together and covered it to simmer for about 40 minutes. The sage is optional, and can be replaced with rosemary or thyme.
Once the rice was tender, I stirred back in the sausage and mushrooms and loaded the mixture into my baked acorn squash bowls. For extra zest, I added some fresh Italian parsley and a little more vegan parmesan on top. Yummm!
This meal was a bit more gourmet than I usually make, but the flavor was well worth it. There’s a reason why this is my favorite vegan dish for fall and winter 😉
Here’s the printable recipe for this Sausage Risotto Stuffed Acorn Squash – I hope you’ll rate and comment below if you try it!
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Sausage Risotto Stuffed Acorn Squash
- 3 medium acorn squash
- 1 tbsp. olive oil
- 8 oz. mushrooms sliced
- 12 oz. vegan sausage, finely chopped I used Field Roast brand
- 1 tbsp. vegan buttery spread*
- 6 tbsp. shallots* chopped
- 1 tsp. garlic minced
- 1/2 cup dry wild rice
- 1/4 cup white cooking wine
- 2 cups vegetable broth
- 2 tbsp. vegan parmesan
- 1 tsp. fresh sage* chopped (optional)
- 1/4 tsp. black pepper
- 1/4 tsp. sea salt more to taste
- 2 tbsp. fresh Italian parsley chopped
*See blog post above for substitutions.
- Preheat oven to 400 degrees F.
- Wash and cut squash in half lengthwise, then scoop out seeds.
- Bake squash halves cut-side-up for 40-50 minutes until browned on edges and easily pierced with a fork.
- While squashes are baking, heat oil in a large skillet over medium heat.
- Add mushrooms and vegan sausage, finely chopped. Once browned, remove from skillet onto a plate.
- Melt buttery spread into the same skillet, then add shallots (or sweet onion) and garlic, cooking 3-4 minutes.
- Add wild rice and toast in the pan for 2-3 minutes, then add white cooking wine.
- Once wine has evaporated, add broth, parmesan, sage (optional), pepper, and sea salt.
- Stir to combine, cover and simmer for about 40 minutes until rice is tender and liquid is absorbed.
- Stir back in the sausage and mushrooms.
- Load the mixture into baked acorn squash “bowls.”
- Top with fresh Italian parsley and a little more vegan parmesan if desired. Enjoy!
- Leftovers will keep in the fridge, cling-wrapped, up to a week.
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