Stuffed Butternut Squash with Mama Mia Veggie Links

1 hour, medium, Serves 4
This cozy fall recipe is the perfect way to warm up on a cold night.
Featured Products
Use any Veggie Link in this versatile comforting recipe


  • 1 medium sized Butternut Squash
  • 1 pinch of Salt
  • 1 pinch of Black Pepper
  • 1 pinch of Cinnamon (optional)
  • 1 pinch of Nutmeg (optional)
  • 1 pinch of Thyme Leaves
  • 1 tbsp Olive Oil, divided
  • 1 medium Onion, diced
  • 3 Garlic Cloves, diced
  • 1 tbsp fresh Thyme, diced (or 1 tsp dried Thyme)
  • 1 tbsp fresh Rosemary, diced (or 1 tsp dried Rosemary)
  • ½ tbsp dried Sage
  • 3 Mama Mia Veggie Links, diced
  • 1 jar of Butter Beans (approx. 360g)
  • ¼ tsp Chili Powder
  • 3 cups Black Kale, chopped
  • 1 tbsp Worcestershire Sauce

Recipe Preparation

  1. Preheat the oven to 375 degrees F. Slice the butternut squash lengthwise then scoop out the seeds (save seeds to roast and snack on). Place the squash cut side up on a lined baking tray or baking dish then drizzle 1/2 tablespoon olive oil on the squash. Use a brush or your hand to spread the olive oil evenly then sprinkle the squash with salt, pepper, cinnamon, nutmeg, and thyme leaves. Bake for 45-55 minutes or until you can easily insert a knife into the squash. Remove from the oven and let cool.
  2. In a large skillet add the remaining olive oil and saute the onions over medium-high heat. Cook for 3-4 minutes until translucent then add the garlic, thyme, rosemary, sage, and diced Mama Mia Veggie links. Cook until the veggie links have browned then add the butter beans, kale, and chili powder and saute for another 1-2 minutes or until the kale has wilted. Taste and adjust seasoning if necessary. Stir in the tablespoon of worcestershire sauce and set aside.
  3. Scoop out the flesh of the roasted butternut squash, but make sure to keep a 1/4 of an inch border around the sides and bottom of the squash. Add this directly into the skillet with the veggie links and beans. Stir the filling and break up any huge chunks of butternut squash. Then fill the butternut squash halves with the veggie links and bean filling then place back in the oven and roast for an additional 5-10 minutes.
  4. Serve warm and enjoy. You can garnish with some chopped pecans, walnuts, almonds, parsley, and pomegranate arils or dried cranberries.