Stuffed Acorn Squash! The perfect centerpiece for Thanksgiving or Christmas. Vegan and gluten-free.
I was asked to participate in the #SoyInspired for Thanksgiving campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
Stuffed Squash! I feel like this is the time of year where I find myself wanting to stuff anything I can get my hands on: butternuts, corn muffins, myself, and of course, these acorn squash.
Acorn squash was made to be stuffed. Sure, it’s delicious roasted with a bit of maple syrup and cinnamon, but the real magic happens when these squash halves are baked to creamy perfection and then stuffed with the best of fall flavors: spicy tempeh sausage, kale and walnut crumble.
Plus, roasted squash halves are portion control perfection- definitely needed this time of year.
The real star of this dish is the homemade tempeh sausage. I make this sausage crumble to put on just about everything- pizza, pasta sauce, and brussels sprouts. It’s one of my favorite ways to enjoy tempeh, and for non-vegetarians, it’s the perfect way to lean into plant-based proteins.
I know that everyone says this of all meat-alternatives, but preparing tempeh this way tastes very similar to real sausage. It’s toothy, meaty and spicy. Marinated, then browned to crispy perfection with fennel, oregano, red pepper flakes and sage. Since the tempeh sausage is so flavorful, I needed to pair it with a vegetable that wouldn’t lose its own flavor once stuffed and baked.
Kale is a natural choice here but feel free to sub in any green vegetable of your choosing. For extra flavor and crunch, I am topping these stuffed squash with homemade walnut crumble. Pulse walnuts in a food processor or finely, finely chop until they resemble a very chunky nut butter. Generously top the squash and bake until golden brown and slightly crispy on top.
Sometimes the hardest thing about making tempeh is finding it! I’m lucky that our Trader Joe’s carries tempeh, but I know that it can be difficult to find in regular grocery stores. If your local store doesn’t carry it, try speciality stores or Asian markets. When you do find it, stock up! It will last for a month or two in the fridge and can be frozen without altering its texture.
If you have extra of the sausage-kale stuffing, save it! Leftovers are great on their own or tossed with hot pasta and extra walnut topping.
As an added bonus, The Soyfoods Council is celebrating a #SoyInspired Thanksgiving with a giveaway to one of my favorite stores, Williams-Sonoma! Enter here to win a $200 gift card.
- 2 acorn squash
- 8 oz. Tempeh (1 package)
- 1½ cups vegetable broth, divided
- ¼ cup soy sauce
- 1 small onion, finely chopped
- 3 cloves garlic, finely minced
- 2 tsp. fennel seeds, chopped
- 2 tsp. dried thyme
- 1 tsp. dried rosemary
- ¾ tsp. red pepper flakes
- 1 tsp. dried sage
- 6 cups kale, chopped
- ¼ cup walnuts, finely chopped
- Preheat oven to 350 degrees. Halve and clean out the seeds.
- Place the halved squash on a parchment or Silpat lined baking sheet, flesh side down. Bake for 30 minutes, until tender. While the squash is cooking, prep the tempeh.
- Crumble the tempeh into a bowl and cover with soy sauce and 1 cup vegetable broth. Let marinade for 30 minutes.
- In a large skillet, heat 1 tbsp. oil over medium heat. Add the chopped onion and cook for 5 minutes. Add in the garlic, fennel seeds, thyme, rosemary, red pepper flakes and sage. Stir until combined. Drain the tempeh and add to the skillet. Cook for 15 minutes until golden and crispy.
- Once the tempeh sausage is done, add in the kale and remaining ½ cup vegetable broth. Cook until kale is wilted.
- Stuff the kale and tempeh mixture into each of the squash halves.
- Top with finely chopped walnuts.
- Turn on the broiler and place the squash halves underneath the broiler until just browned, about 3-4 minutes.
- Serve hot!