Acorn squash is stuffed with a flavorful vegan 'sausage' made of marinated tempeh sauteed with kale, mushrooms, and numerous herbs.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
284 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Step 2
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.
Step 3
Sprinkle squash with salt and pepper. Place squash cut-side down on a baking sheet; spread pecans over the other.
Step 4
Bake pecans in the preheated oven until browned, 8 to 10 minutes. Bake squash until tender, 30 to 40 minutes.
Step 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.
Step 6
Dollop remaining vegan butter into each cooked squash half. Stuff with the tempeh mixture and top with pecans.
Ingredients
¼ cup water
1 ½ teaspoons lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
salt and ground black pepper to taste
¾ teaspoon dried thyme
3 tablespoons soy sauce
1 teaspoon dried sage
½ teaspoon red pepper flakes
2 teaspoons maple syrup
1 medium onion, diced
1 tablespoon nutritional yeast
1 tablespoon fennel seeds
¾ teaspoon dried rosemary
3 medium acorn squash, halved and seeded
3 cups chopped kale
½ teaspoon hickory bacon-flavored salt, or more taste
1 (8 ounce) package tempeh, cut into 1/4-inch pieces
⅓ cup pecans, or to taste, finely chopped
2 tablespoons vegan butter (such as Earth Balance®), divided
