Tempeh-Stuffed Acorn Squash For Fall
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Recipe Summary Tempeh-Stuffed Acorn Squash For Fall
Perfect for the hippie in you who wishes to celebrate the change of summer into fall.Ingredients | Gooseberry Falls Map2 acorn squash, halved crosswise and seeded1 (8 ounce) package tempeh¼ teaspoon dried sage, or more to taste¼ teaspoon ground cloves, or more to tastesalt and ground black pepper to taste2 Fuji apples - peeled, cored, and chopped½ cup chopped onion¼ cup raisins¼ cup dried cranberries¼ teaspoon dried thyme2 tablespoons chopped pecans¼ cup maple syrupDirectionsPreheat 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.Info | Gooseberry Falls Mapprep: 20 mins cook: 1 hr 8 mins total: 1 hr 28 mins Servings: 4 Yield: 4 acorn squash halves
TAG : Tempeh-Stuffed Acorn Squash For FallFruits and Vegetables, Vegetables, Squash, Winter Squash, Acorn Squash,