Tempeh Sausage-Stuffed Acorn Squash recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
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
Nutrition Info
- 284 caloriescarbohydrate: 36.6 gcholesterol: : -fat: 12.9 gfiber: 6.1 gprotein: 12.5 gsaturatedFat: 2.3 gservingSize: -sodium: 586.6 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Tempeh Sausage-Stuffed Acorn Squash
Directions
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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.