Tempeh Sausage-Stuffed Acorn Squash The Best Recipes

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Tempeh Sausage-Stuffed Acorn Squash

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

Ingredients :

• Marinade:
• 1/4 cup water
• 3 tablespoons soy sauce
• 1 tablespoon nutritional yeast
• 2 teaspoons maple syrup
• 1 1/2 teaspoons lemon juice
• 1 teaspoon dried sage
• 1/2 teaspoon hickory bacon-flavored salt, or more taste
• 1 (8 ounce) package tempeh, cut into 1/4-inch pieces
• Squash:
• 3 medium acorn squash, halved and seeded
• salt and ground black pepper to taste
• 1/3 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 (optional)
• 3 cloves garlic, minced
• 1 tablespoon fennel seeds
• 1 teaspoon dried oregano
• 3/4 teaspoon dried rosemary
• 3/4 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes

Instructions :

Prep : 30M	Cook : 6M	Ready in : 2H

• 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.

Notes :

• Substitute tamari for soy sauce for a gluten-free version.
• Substitute agave nectar for the maple syrup if desired.

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