- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Total Time: 1hr 30-1hr 40 minutes
- Servings: 4
Ingredients
- For the Squash:
- 2 acorn squash
- 2 mini pumpkins
- Olive oil, for brushing
- Kosher salt and black pepper, to taste
- For the Quinoa Filling:
- 2 tbsp olive oil
- 1 1/2 cups yellow onion, diced
- 8 oz crimini mushrooms, diced
- 1 cup celery, diced
- 1/3 cup dry white wine
- 1 tbsp balsamic vinegar
- 1 tbsp garlic, minced
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 1/2 cups quinoa, cooked
- 1/2 cup dried cranberries
- For the Gravy:
- 1/4 lb vegan sausage
- 2 tbsp vegan butter
- 1 garlic clove, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups Ripple Half & Half
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Directions
- For the Squash:
- Preheat oven to 425°F.
- Cut the tops off all the squash and pumpkins.
- Scoop out the seeds and brush oil all over inside of squash and pumpkins, and place on a baking sheet.
- Sprinkle insides with salt and pepper to taste.
- Place tops back on the squash and pumpkins.
- Roast squash and pumpkins until golden brown and easily pierced with a fork, 35-40 minutes.
- Remove from oven and set aside to cool slightly.
- For the Quinoa Filling:
- Heat oil in a large nonstick pan set over medium heat.
- Add onion and sauté until translucent, about 5 minutes.
- Add mushrooms, celery, white wine, balsamic vinegar, garlic, salt, and pepper.
- Cook, stirring constantly until mushrooms have cooked down and most of the liquid has evaporated, 15-20 minutes.
- Remove from heat and add cooked quinoa and cranberries, mix until combined.
- For the Gravy:
- While the mushrooms cook, prepare the gravy.
- Cook the vegan sausage in a medium saucepan placed over medium-high heat and cook to package directions, breaking it up into small pieces as it cooks.
- Add the butter and garlic to the pan, cook, stirring until melted.
- Add the flour and stir to coat the sausage.
- Slowly add the half & half and bring to a simmer, stirring constantly.
- Continue to cook the gravy until thickened, about 10 more minutes.
- Season with the salt and pepper and remove from heat.
- For Assembly:
- Fill the squash and pumpkins with the warmed quinoa filling.
- Right before serving, add a healthy scoop of the gravy and serve immediately.
