Tempeh Miso Stuffed Acorn Squash
Nothing is more beautiful (and delicious) than stuffed acorn squash!
Tempeh Miso Stuffed Acorn Squash
A savory crowd pleaser!
Ingredients
for the filling:
- 2 medium Acorn Squash, cut in half
- 8oz Tootie’s Tempeh, crumbled
- 12 oz Mushrooms of choice, diced
- 3 cups Kale, chopped
- 1/2 medium Onion, chopped
- 4 cloves of Garlic, minced
- 2” knob of Ginger, peeled and minced
- 1 1/2 Tbsp Miso Paste, dissolved in 2/3 cup water
- 2 Tbsp Mirin or sweet wine or sherry
- 1 Tbsp Rice Vinegar
- 2 tsp Tamari or soy sauce
- 2 Tbsp Avocado Oil
- 1 1/2 Tbsp Vegan Butter
- Salt & Pepper to taste
for the miso sauce
- 2 tsp Miso Paste
- 2 tsp Chili Oil
- 1 Tbsp Vegan Butter
- 1-2 tsp Maple Syrup
Instructions
- Cut the squash in half lengthwise. Scrape out the seeds and any stringy pieces. Lightly oil the inside and season with salt & pepper. Bake at 400F for 40 - 45 minutes or until you can easily pierce it with a fork.
- While the squash halves are baking, start on the filling. In a large pan on medium low heat, melt the vegan butter.
- Sauté the onions for 3-5 minutes then add in the garlic and ginger and continue cooking for about 2 minutes or until fragrant.
- Add in the chopped mushrooms and cook until they become soft. Then add in the crumbled tempeh and cook for another 5-8 minutes.
- Add in the chopped kale and cook until wilted.
- Add in the mirin and rice vinegar and cook for a couple of minutes.
- Season with salt & pepper and finally, add in the miso broth. Allow everything to cook for another 5-8 minutes or until most of the liquid has been absorbed but not dry.
- Remove squash from the oven and stuff them with the filling. Pop them back in the oven to bake for another 10 minutes or until heated through.
- Combine all the ingredients to make the miso chili sauce. Heat until melted and mix well.
- Serve the squash immediately with a drizzle of the miso chili butter sauce on top.