Vegan Cranberry & Sage Stuffed Butternut Squash
Total time1 hr 20 min
Prep time20 min
Cook time1 hr
5.0(21)
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Learn more →Ingredients
4 servings
For the squash
- 2 medium butternut squash (about 2 lb each), halved lengthwise and seeds scooped out
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
For the filling
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup fresh cranberries
- 2 tbsp fresh sage leaves, thinly sliced
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ cup bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large baking sheet. Brush the cut surfaces and cavities with 1 tbsp of the olive oil and sprinkle with 1/4 tsp of the salt.
- 2
Roast the squash for 40–45 minutes, until the flesh is tender when pierced with a fork and the edges are lightly golden.
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