Tempeh Sausage-Stuffed Acorn Squash Recipe

Name: Tempeh Sausage-Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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(R)), 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

Servings: persons

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(R)), 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

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.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Marinade:, 1/4 cup water, 3 tablespoons soy sauce, 1 tablespoon nutritional yeast, and more.

Yes, Tempeh Sausage-Stuffed Acorn Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh Sausage-Stuffed Acorn Squash

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