Name: Tempeh Sausage-Stuffed Acorn Squash
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Water - ¼ cup; Soy sauce - 3 tablespoons; Nutritional yeast - 1 tablespoon; Maple syrup - 2 teaspoons; Lemon juice - 1 ½ teaspoons; Dried sage - 1 teaspoon; Hickory bacon-flavored salt, or more taste - ½ teaspoon; Tempeh, cut into 1/4-inch pieces - 1 (8 ounce) package; Acorn squash, halved and seeded - 3 medium; Salt and ground black pepper to taste - 3 medium; Pecans, or to taste, finely chopped - ⅓ cup; Vegan butter (such as Earth Balance®), divided - 2 tablespoons; Onion, diced - 1 medium; Chopped kale - 3 cups; Mushrooms, diced (Optional) - 1 cup; Garlic, minced - 3 cloves; Fennel seeds - 1 tablespoon; Dried oregano - 1 teaspoon; Dried rosemary - ¾ teaspoon; Dried thyme - ¾ teaspoon; Red pepper flakes - ½ teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Tempeh Sausage-Stuffed Acorn Squash

1. Water - ¼ cup

2. Soy sauce - 3 tablespoons

3. Nutritional yeast - 1 tablespoon

4. Maple syrup - 2 teaspoons

5. Lemon juice - 1 ½ teaspoons

6. Dried sage - 1 teaspoon

7. Hickory bacon-flavored salt, or more taste - ½ teaspoon

8. Tempeh, cut into 1/4-inch pieces - 1 (8 ounce) package

9. Acorn squash, halved and seeded - 3 medium

10. Salt and ground black pepper to taste - 3 medium

11. Pecans, or to taste, finely chopped - ⅓ cup

12. Vegan butter (such as Earth Balance®), divided - 2 tablespoons

13. Onion, diced - 1 medium

14. Chopped kale - 3 cups

15. Mushrooms, diced (Optional) - 1 cup

16. Garlic, minced - 3 cloves

17. Fennel seeds - 1 tablespoon

18. Dried oregano - 1 teaspoon

19. Dried rosemary - ¾ teaspoon

20. Dried thyme - ¾ teaspoon

21. Red pepper flakes - ½ teaspoon

How to cook deliciously - Tempeh Sausage-Stuffed Acorn Squash

1. Stage

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.

2. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

3. Stage

Sprinkle squash with salt and pepper. Place squash cut-side down on a baking sheet; spread pecans over the other.

4. Stage

Bake pecans in the preheated oven until browned, 8 to 10 minutes. Bake squash until tender, 30 to 40 minutes.

5. Stage

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.

6. Stage

Dollop remaining vegan butter into each cooked squash half. Stuff with the tempeh mixture and top with pecans.