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My review
Tempeh-Stuffed Acorn Squash for Fall
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Tori Farbisz
"Perfect for the hippie in you who wishes to celebrate the change of summer into fall."
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Ingredients
1 h 28 m servings 383Original recipe yields 4 servings (4 acorn squash halves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until tender when pierced, 45 to 50 minutes. Remove from oven and leave oven on.
- 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.
- 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.