Monday, October 15, 2012

White Acorn Squash with Sweet Tempeh and Mushrooms

I love "squash bowl" meals. Give me a fall squash and I'm happy. Add some more veggies to it, even better. There are a million variations to stuffed squash dinners- here's another tasty one!

White Acorn Squash with Sweet Tempeh and Mushroooms
Serves 2
  • 1 white acorn squash 
  • 8 oz shittake mushrooms, sliced
  • 1 package of tempeh, cubed
  • 2 Tbsp maple syrup
  • 2-3 Tbsp soy sauce
  • A few dashes of sriracha (I used about 6-8 drops)
  • 1 tsp fig jam
  • handful of almonds, chopped
  1. Preheat oven to 350F. Slice squash in half and remove seeds. Place face down in large dish with a few inches of water. Cook for 30-35 minutes, until tender with a fork.
  2. After putting the squash in the oven, mix together the maple syrup, soy sauce, sriracha and jam in a small bowl. Place the tempeh in a bake safe dish and pour the sauce over it; toss to coat. Place in the oven with the squash for 15 minutes.
  3. In a small bowl, place the sliced mushrooms with 1 Tbsp soy sauce and toss.  After 15 minutes of cooking the tempeh, add in the mushrooms and sliced almonds, stirring to mix around the sauce. Add more maple syrup and/or soy sauce if needed, and cook for until 10-15 minutes, until tempeh is browned.
  4. To serve, place the tempeh mix inside each half of squash and enjoy warm. 
Deeeeelish. The sweet tempeh, mushrooms, and almonds go so well with the acorn squash.

Other squash bowl meal ideas:
  • Acorn squash stuffed with roasted veggie quinoa, rainbow quinoa with cranberries, nuts, and spinach, or quinoa with cashew butter and apples
  • Butternut squash with farro or wheatberry salad
  • Spaghetti squash with tomato sauce, broccoli, and mushrooms
Gotta love those fall squashes! 

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