1. Recipes

How to Make Tempeh Sausage-Stuffed Acorn Squash - A Step-by-Step Guide

Acorn squash is a versatile and delicious vegetable that can be prepared in a variety of ways. One of the best ways to enjoy this autumn favorite is by stuffing it with a flavorful filling, such as tempeh sausage. This recipe combines the sweet and nutty flavor of acorn squash with the savory and spicy flavors of tempeh sausage to create a dish that is hearty, satisfying, and perfect for a cozy fall meal.

The tender and slightly sweet flesh of acorn squash is the perfect vessel for th...

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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 (Optional)
  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs
  • Servings: 6
  • Yield: 6 servings

  • 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.

    • Nutrition

    284 cal.

    • Total Fat: 13g
    • Saturated Fat: 2g
    • Sodium: 587mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 6g
    • Total Sugars: 8g
    • Protein: 13g
    • Vitamin C: 68mg
    • Calcium: 196mg
    • Iron: 4mg
    • Potassium: 1240mg

    Categories

    Tempeh recipes
    Sausage recipes
    Stuffed recipes
    Acorn squash recipes