Plant-Based Sausage Squash Bake

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Plant-Based Sausage Squash Bake


  • 2 Beyond Sausage Hot Italian links
  • 2 Acorn Squash
  • 2 tbsp Olive oil
  • 2 cups 5-grain blend, cooked
  • 2 cups baby arugula
  • 1/4 cup candied walnut pieces
  • 2 red apples, sliced thinly
  • 1/4 cup fresh pomegranate seeds
  • 2 tsp balsamic glaze
  • Salt and pepper to taste
  • 10 fresh sage herb
  • 1/4 cup vegetable oil


  1. Cut each squash in half and remove the seeds. Drizzle all halves with one tablespoon of oil and season each half with salt and pepper.
  2. Roast in a 350F oven for approximately 25 minutes or until tender.
  3. Place a sauté pan on over medium heat with the remaining tablespoon of oil and add 5-grain blend, apples, walnuts, pomegranate seeds, and Beyond Italian sausage.
  4. Allow to heat through, 5-7 minutes. Add baby arugula and stir in until wilted, 1-2 minutes.
  5. Divide the stuffing between the four halves and drizzle with balsamic glaze.
  6. In a sauté pan, heat vegetable oil until it's shimmering. Drop 5 sage leaves in oil on the stove for 20 seconds and allow to get crispy. Remove and place on a paper towel. Repeat with remaining sage leaves.
  7. Top the stuffed squash with sage leaves and serve.


Adapted from

Substitute Beyond Meat Ground, or any ground protein you prefer.