Vegan stuffed acorn squash with sausage and apple

Here are the ingredients you will need to make this recipe.

Acorn squash: Choose squash that feel firm and heavy for their size.

Avocado oil: Avocado oil is my go-to, but can be replaced with any neutral-flavored cooking oil.

Vegan sausage: I recommend Field Roast apple sage sausages for their complementary flavors with the other ingredients, but feel free to choose your favorite brand.

Onion: Yellow onion is especially nice for its mellow sweetness.

Garlic: Look for firm bulbs, and avoid any that are soft or sprouting.

Apples: Choose crisp apples that hold their shape when cooked, like Pink Lady or Honeycrisp.

Seasonings: Classic fall herbs (sage, thyme, and rosemary) give the filling that unmistakable Thanksgiving flavor. Salt and pepper keep everything balanced and flavorful.

Bouillon: Better Than Bouillon no chicken base is my go-to.

Panko: These Japanese-style breadcrumbs hold everything together and add light texture to the stuffing top when crisped in the oven. Panko can be replaced with standard breadcrumbs.