Tempeh Miso Stuffed Acorn Squash
Tempeh Miso Stuffed Acorn Squash
These stuffed Acorn Squash make a perfect meal. They can even be served as a side dish depending on what you stuff them with. Many recipes will utilize a grain like rice, farro or quinoa but I chose to add a little extra protein in the form of tempeh. Not only is tempeh a great source of plant protein but it adds a wonderful nutty flavor. All of the seasonings used to cook the filling like garlic, ginger, miso and rice vinegar go so well together. We can’t forget the miso chili butter drizzle! This sauce is the perfect accompaniment, it’s filled with umami flavor, a bit of heat and a nice sweetness from the maple syrup. Enjoy these stuffed squash any day of the week or at your next holiday table for something a little different.
Serves 4
Ingredients
2 medium Acorn Squash cut in half
8oz (227 g) Tempeh crumbled or chopped
12 oz (340.5 g) Mushrooms roughly chopped
3 cups (80 g) Dino Kale chopped
1/2 medium (185 g) Onion chopped
4 cloves of Garlic minced
2 “ knob of Ginger peeled and minced
1 1/2 Tbsp (23.5 g) Miso Paste dissolved in 2/3 cup (157 ml) Water
2 Tbsp (30 ml) Mirin
1 Tbsp (15 ml) Rice Vinegar
2 tsp (10 ml) Soy Sauce
2 Tbsp (30 ml) Avocado Oil
1 1/2 Tbsp (23.5 g) Vegan Butter
Salt & Pepper to taste
Miso Chili Butter Drizzle
2 tsp (10 g) Miso Paste
2 tsp (10 g) Chili Crisp or Chili Oil
1 Tbsp (15 g) Vegan Butter
1-2 tsp (5-10 ml) Maple Syrup
Note: You can eat the entire Acorn Squash. Once cooked the skin becomes soft and very tasty.
Directions
1. Cut the squash in half lengthwise. Scrape out the seeds and any stringy pieces. Lightly oil the inside and season with salt & pepper. Bake cut side up at 400 for 40 -45 minutes or until the flesh is very easily pierced with a fork.
2. While the squash 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 or until they become translucent. Add in the garlic and ginger and continue cooking for about 2 minutes or until fragrant.
3. Add in the chopped mushrooms and cook until they start to break down. Then add in the chopped tempeh and cook for another 5-8 minutes.
4. 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.
5. Once the squash have finished cooking, remove them 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.
6. Make the miso chili sauce by combining the miso paste, maple syrup, chili crisp and butter. Microwave until melted and mix well.
Serve the squash immediately with a drizzle of the miso chili butter sauce.
