Tempeh Stuffed Acorn Squash For Fall Recipes

TEMPEH SAUSAGE-STUFFED ACORN SQUASH

This savory vegan recipe for tempeh-stuffed acorn squash tastes amazingly carnivorous!

Provided by Percy Lee Owen

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 2h

Yield 6

Number Of Ingredients 21

Tempeh Sausage-Stuffed Acorn Squash image

Steps:

Mix water, soy sauce, nutritional yeast, maple syrup, lemon juice, sage, and bacon salt together to make the marinade. Place tempeh in marinade; refrigerate for 1 hour to overnight.
Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Sprinkle squash with salt and pepper. Place squash cut-side down on a baking sheet; spread pecans over the other.
Bake pecans in the preheated oven until browned, 8 to 10 minutes. Bake squash until tender, 30 to 40 minutes.
Meanwhile, heat 1 tablespoon vegan butter in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add the tempeh and marinade, kale, mushrooms, garlic, fennel seeds, oregano, rosemary, thyme, and red pepper flakes. Increase heat to medium-high. Cook until water has evaporated and tempeh and kale are crispy and browned, about 7 minutes. Season with salt and pepper and more bacon salt if needed.
Dollop remaining vegan butter into each cooked squash half. Stuff with the tempeh mixture and top with pecans.

Nutrition Facts : Calories 284 calories, Carbohydrate 36.6 g, Fat 12.9 g, Fiber 6.1 g, Protein 12.5 g, SaturatedFat 2.3 g, Sodium 586.6 mg, Sugar 7.6 g

Ingredients

¼ cup water
3 tablespoons soy sauce
1 tablespoon nutritional yeast
2 teaspoons maple syrup
1 ½ teaspoons lemon juice
1 teaspoon dried sage
½ teaspoon hickory bacon-flavored salt, or more taste
1 (8 ounce) package tempeh, cut into 1/4-inch pieces
3 medium acorn squash, halved and seeded
salt and ground black pepper to taste
⅓ cup pecans, or to taste, finely chopped
2 tablespoons vegan butter (such as Earth Balance®), divided
1 medium onion, diced
3 cups chopped kale
1 cup mushrooms, diced
3 cloves garlic, minced
1 tablespoon fennel seeds
1 teaspoon dried oregano
¾ teaspoon dried rosemary
¾ teaspoon dried thyme
½ teaspoon red pepper flakes

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Preheat oven to 375°F. Halve squash (from stem to root) and remove seeds. Rub with a drizzle of olive oil and sprinkle with salt and pepper.
Place squash cut-side-down on a baking sheet lined with a Silipat or parchment paper. Place pecans on a separate lined baking sheet. Bake pecans for about 10 minutes and roast squash for about 35-40 minutes (depending on size), or until tender.
Meanwhile, heat olive oil in a large pan or dutch oven over medium heat. Add onion and sauté for about 5 minutes. Add garlic, mushrooms, kale, and tempeh and sauté for another 10 minutes.
Add the rest of the ingredients and cook for 5-10 more minutes, or until tempeh is browned. Season with salt and pepper to taste.

Tempeh Stuffed Acorn Squash For Fall Recipes

TEMPEH SAUSAGE-STUFFED ACORN SQUASH

This savory vegan recipe for tempeh-stuffed acorn squash tastes amazingly carnivorous!

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