16 oz (1 package) Beyond Beef®
2 medium-sized delicata squash, sliced in half lengthwise and seeds scooped out
2 tbs olive oil
1 small yellow onion, finely chopped
2 cloves of garlic, minced
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
salt and pepper
1 small bunch of kale, leaves torn into bite-size pieces
1/2 cup dried cranberries, soaked in hot water for 10 minutes and then drained
1/4 cup pecans
Drizzle of pure maple syrup (optional)
Preheat oven to 425F.
Cut the delicate squash in half. Drizzle each half with a little olive oil and place each squash cut-side-down on a baking sheet. Roast in the oven until squash is tender, about 25-30 minutes. Cooking time will vary depending on the size of your squash.
Heat a little olive oil in a large deep skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add garlic and continue to cook for about 2 minutes longer.
Add Beyond Beef®, spices, salt and pepper. Use a wooden spoon to help break up the meat. Continue to cook, stirring occasionally until the meat is cooked through and no longer pink. Add the kale leaves and continue to cook until the kale turns bright green and becomes tender about 5-8 minutes. Stir in the drained cranberries.
Heat a small dry skillet over medium heat. Cook the pecans shaking the pan often until the pecans are golden brown, about 8 minutes. Remove from the heat and when cool enough to handle, then finely chop the nuts.
Divide the sausage mixture between the squash halves (you’ll likely have leftover filling) and sprinkle with the toasted pecans. Finish with a drizzle of pure maple syrup (optional).
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