Tempeh Sausage-Stuffed Acorn Squash recipe

All Recipes Best Recipe 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 calories
carbohydrate: 36.6 g
cholesterol: : -
fat: 12.9 g
fiber: 6.1 g
protein: 12.5 g
saturatedFat: 2.3 g
servingSize: -
sodium: 586.6 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

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

Recipe Yield

6 servings

Recipe Note

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

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