Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
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.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
PrintStuffed Acorn Squash! The perfect centerpiece for Thanksgiving or Christmas. Vegan and gluten-free.
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(13 comments) leave a comment
I haven’t had acorn squash yet this season either, what am I doing!?! Stuffed with delicious marinated tempeh does sound like a solid way to enjoy it 🙂
This looks beautiful! I’ve never cooked an acorn squash, which is pretty pathetic for an RD! I’ll be pinning this for later 🙂
Gorgeous! Love this tempeh “sausage” – sounds delicious. I have yet to make acorn squash this season – apparently I’ve been waiting for this recipe!
Any stuffed squash is awesome! Such a great and easy all in one meal!
Hi K, yes they will be toasted on top under the broiler, but if you want to toast extra then you can. Please let me know if you need anything else.
I love this recipe! Do you use raw walnuts or do you toast them in oven prior to chopping finely?
★★★★★