Vegan Butternut squash with stuffing

January! Happy new year!

Veganuary strikes again - if you’re not participating you can simply sub the vegetarian sausages for meat ones. Regardless, this is such a great meal to boost your intake of fruit and veg.

Serves 2-4.

1 whole butternut squash, cut in half with the seeds scooped out

1 shallot

1 apple

2 celery stalks

6 vegetarian sausages (chipolata size. If they’re bigger ones, use 4)

1 handful of fresh sage, chopped

1 slice bread bread

3 tablespoons water

1 dessertspoon dairy free spread

Light olive oil (or similar cooking oil)

Preheat the oven to 180c

1. Place the 2 halves of the squash onto a baking tray and lightly drizzle with olive oil. Bake for 1 hour.
2. Meanwhile peel the casings off the sausages, and set to one side.
3. Peel and chop the shallot.
4. Finely slice and dice the apple (removing the core) and the celery sticks.
5. Pour a little light olive oil (or similar cooking oil) into a frying pan and cook the shallot, apple and celery over a medium heat, until softened.
6. Add the sausage meat, and keep stir frying until it’s starting to brown.
7. Blitz the bread in a blender until you get breadcrumbs
8. Add the breadcrumbs, water and a dessert spoon of dairy free spread to the pan and keep mixing till it all comes together.
9. Remove the butternut squash from the oven and spread the mixture over the top.
10. Sprinkle the chopped sage over the top and return to the oven for another 30 mins.

Serves 2 a decent main course, or 4 for a light meal.

Optional extras, you could also add some dried cranberries, chopped walnuts, flaked almonds or grated cheese (vegan alternative or regular if you’re not into Veganuary).

Just sprinkle over the top for the last 15 mins of baking if you want to add another dimension to the dish.

Enjoy!

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