Preparing to host a plant-based holiday feast? Trying to come up with a main dish might seem like a tricky task, but this stuffed squash is quick to prepare and won’t need to spend all day cooking in the oven. This recipe will work with any winter squash, so grab your favorite one.
Don’t be afraid to go a little heavier on seasoning than normal to balance the unseasoned squash. Depending on the size of your squash, you may have extra filling. Save extra filling for a ready-to-eat tofu scramble in the morning or serve with wild rice for lunch.
- 1 medium butternut squash (2 to 3lbs) (but you can also use acorn, kabocha, delicata, or spaghetti squash)
- Vegetable oil of choice, for drizzling and sautéing
- 1 onion, diced small
- 2 celery stalks, diced small
- 1 carrot, diced small
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- 1 apple, diced small
- 3/4 cup vegetable stock
- 2 cups kale, chopped
- 1/2 of a 350g/12oz. package medium-firm tofu OR 1 453g/16oz. can white beans
- 1/4 cup walnuts, ground
Preheat oven to 375°F. Slice squash in half, from stem to base, and remove seeds. Place squash on sheet pan, drizzle with oil, and roast for 30 to 50 minutes or until fork tender.
While squash is roasting, prepare the filling. In a large pan, heat oil and sauté onion, celery, and carrot for 8 to 10 minutes or until soft. Add garlic, thyme, sage, and salt. Sauté for an additional three minutes.
Add apple, vegetable stock, and kale. Crumble tofu into mixture. Allow to cook until kale is wilted and most vegetable stock is mostly evaporated about 10 minutes over medium heat.
Taste mixture and adjust seasoning as needed.
Pile mixture into squash halves and top with ground walnuts.
Bake for 45 minutes or until golden.