Fall is the season to stuff things.
Stuff your grocery cart with yummies.
Stuff your turkey with stuffing.
Stuff your face with pumpkin.
Acorn squash is one of my favorite fall eats because it doesn’t require an intense arm workout when you hack it open. It also tastes delicious and the seeds are fabulous when roasted.
Usually I just slice it in half, add a dab of butter + a hefty dose of cinnamon and maple syrup and bake it. But since it looks like a bowl, I figure I should use it as such and stuff it with some crispy tempeh and baked apples. Because why not? Sweet, salty, savory.
Go ahead, stuff your squash with tempeh. Your jeans won’t mind a bit.
Baked Apple and Tempeh Stuffed Squash
-serves two (tempeh inspired by Post Punk Kitchen)
- 1 acorn squash
- 1/2 tbsp butter or coconut oil
- 1/2 tbsp maple syrup or brown sugar
- 1/4 tsp cinnamon
- 1 apple, diced
- 1/4 tsp cinnamon
- 1/2 tbsp maple syrup
- 8 oz package of tempeh
- 1 tsp olive oil
- 1/2 tsp dried sage
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp dried fennel (ground)
- 1 tbsp soy sauce
- 1 tsp pure maple syrup
- Pre-heat oven to 400 degrees. Slice your squash in half and scoop out seeds. Place in a glass baking dish filled with 1/4 inch of water (so squash doesn’t burn).
- Fill each half with a small spoonful of butter or coconut oil, cinnamon and a drizzle of maple syrup or brown sugar.
- Bake for an hour to an hour and fifteen minutes.
- Meanwhile, dice apple and spread onto a sprayed baking sheet. Toss with cinnamon and maple syrup. Bake for about 15 minutes (you can bake the apples while the squash is baking as well).
- While the apples and squash are cooking, heat a bit of oil in a medium pan over medium heat. Crumble tempeh and add to pan.
- Add in all the rest of the tempeh ingredients and sautee for about ten to twelve minutes or until browned and fragrant. Add in apple mixture and stir to combine.
- Once squash is done, fill each half with tempeh apple mixture.
- Serve and enjoy!
Stuff your jeans with your big happy belly.