Tempeh-Stuffed Acorn Squash for Fall

Filled with the flavors of fall, roasted acorn squash halves are filled with flavorful tempeh, raisins, pecans, and topped with maple syrup.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 8 mins
• Total Time: 1 hr 28 mins
• Calories: 383 Calories

Ingredients

• ¼ cup raisins
• ¼ cup maple syrup
• ½ cup chopped onion
• ¼ cup dried cranberries
• salt and ground black pepper to taste
• ¼ teaspoon dried thyme
• 2 tablespoons chopped pecans
• 1 (8 ounce) package tempeh
• 2 acorn squash, halved crosswise and seeded
• ¼ teaspoon dried sage, or more to taste
• ¼ teaspoon ground cloves, or more to taste
• 2 Fuji apples - peeled, cored, and chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Cut a thin slice from the bottom of each squash half so they can stand upright. Place cavity-side-down in a 9x13-inch baking pan and cover tightly with foil.

Step 3

Bake in the preheated oven until tender when pierced, 45 to 50 minutes. Remove from oven and leave oven on.

Step 4

Break tempeh up into a bowl using your hands. Stir in sage, cloves, salt, and pepper. Transfer to a skillet over medium-high heat. Add apples, onion, raisins, cranberries, and thyme. Cook and stir until apples are tender when pierced, 8 to 10 minutes. Stir in pecans.

Step 5

Turn squash halves upright. Fill equally with tempeh mixture and drizzle with maple syrup. Bake in the hot oven until filling is slightly browned on top, about 15 minutes more.