Stuffed Butternut Squash

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

3 to 4 lbs butternut squash (see note #1)

2 tablespoons oil , divided + more for brushing butternut squash.

1 small onion , diced

2 ribs celery , diced

1 medium apple , peeled and diced (see note #2)

2 vegan sausages , crumbled (*see note #3)

3 cloves garlic , minced

¾ teaspoon dried thyme

½ teaspoon ground sage

½ teaspoon ground cinnamon

½ teaspoon dried rosemary

¾ cup jasmine rice , uncooked (see note #4)

⅓ cup white wine (optional)

1 ¾ cups vegetable broth , low sodium

2 cups chopped dino kale (inner stalk removed)

⅓ cup dried cranberries , more if preferred

¼ teaspoon sea salt , more to taste + more for sprinkling on squash

Fresh cracked pepper to taste

subheading: Recommended Equipment:

1 Large Baking Dish or Large Rimmed Baking Sheet

1 Large Skillet

Directions at veganhuggs.com

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