Sausage-Stuffed Squash Rings
An easy way to serve a crowd without the fuss.
This recipe was born out a want for a new way to get protein into a holiday dinner. While we love a veggie roast or a store-bought substitute, we were looking for something new. Something easy to make for a large group and also looked great as a centre piece. These sausage-stuffed squash rings are sure to impress!
Made with delicata squash and a beyond sausage filling - these little rings are packed with flavour. We packed the sausage filling with even more flavourful ingredients and packed it into each ring, then it gets roasted until the squash is fork tender. So if you’re trying to think up how to change your dinner party menu, look no further.
Why you’ll love this recipe:
Easy to make and comes together quickly.
Great for big groups and dinner parties.
Can be made be prepped ahead of time.
Tips for making sausage-stuffed delicata squash:
Pre-make the sausage filling. This recipe comes together fairly quickly, however you can make the filling ahead of time to reduce prep time same day. Whether for a holiday dinner or a weeknight meal – saving time is always a win.
Use cookie cutters to remove squash seeds. To get a good amount of space in the squash rings we like to use cookies cutters, in varying sizes depending on the size of the squash round, to remove the seeds.
Mound the sausage filling. The perfect ratio of squash to sausage filling, is packing the squash ring full enough to create a little mound on top.
Bake until squash is fork tender. You’ll know the rings are ready when you can poke with a fork easily.
How to make sausage-stuffed delicata squash:
Prep Time: 20 Min | Bake Time: 30 Min | Total Time: 50 Min
Makes: 6 servings
Ingredients
2 medium-sized delicata squash
85 g (¼ package) Beyond Beef
3 Beyond Sausage, spicy Italian
1 shallot, diced
3 cloves garlic, minced
¼ cup panko breadcrumbs
¼ cup nutritional yeast
1 tsp chili flakes
1 tsp Italian seasoning
1 tbsp fresh rosemary, finely chopped
salt and pepper, to taste
Instructions
Heat 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.
Ingredient Notes
Delicata Squash – This squash has a nutty, sweet flavour and a delicate skin that’s edible! For this recipe, we don’t peel the squash so be sure to give it a good cleaning before starting the recipe. We’ve also used butternut squash for this recipe before. If using butternut squash we recommend peeling before baking, while the skin is edible it’s a little bit more tough than that of the delicata squash.
Beyond Beef – You can find beyond meat at most grocery stores now. You could also use Impossible in its place if you prefer the flavour.
Beyond Sausage – For this recipe we use the spicy Italian variety, but any flavour will work.
Shallots – If you don’t have shallots white or yellow onion also work well in this recipe.
Garlic – Opt for fresh garlic where possible, but if you don’t have any garlic powder will suffice.
Breadcrumbs – Any vegan breadcrumbs work for this recipe, we like us panko breadcrumbs.
Nutritional Yeast – If you’re not a fan of nutritional yeast, it can be omitted from the recipe.