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

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.