Acorn Squash Tempura Recipes

TEMPEH-STUFFED ACORN SQUASH FOR FALL

Tempeh-Stuffed Acorn Squash for Fall image

Perfect for the hippie in you who wishes to celebrate the change of summer into fall.

Provided by Tori Farbisz

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 1h28m

Yield 4

Number Of Ingredients 12

Ingredients

2 acorn squash, halved crosswise and seeded
1 (8 ounce) package tempeh
¼ teaspoon dried sage, or more to taste
¼ teaspoon ground cloves, or more to taste
salt and ground black pepper to taste
2 Fuji apples - peeled, cored, and chopped
½ cup chopped onion
¼ cup raisins
¼ cup dried cranberries
¼ teaspoon dried thyme
2 tablespoons chopped pecans
¼ cup maple syrup

Steps:

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.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 70.9 g, Fat 9.2 g, Fiber 7 g, Protein 13.5 g, SaturatedFat 1.6 g, Sodium 56.1 mg, Sugar 36.4 g

FESTIVE STUFFED ACORN SQUASH RECIPE BY TASTY

Festive Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: acorn squashes, olive oil, salt, pepper, wild rice, vegetable broth, chili powder, ground cumin, maple syrup, cremini mushroom, shiitake mushroom, medium onion, garlic, fresh rosemary, fresh thyme, white wine, kale, pomegranate seeds

Provided by Rachel Gaewski

Categories Dinner

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 acorn squashes
1 tablespoon olive oil, plus more for brushing and drizzling
salt, to taste
pepper, to taste
¾ cup wild rice, uncooked and rinsed
1 ¼ cups vegetable broth, plus 2 tablespoons, divided
½ teaspoon chili powder
¼ teaspoon ground cumin
1 ½ teaspoons maple syrup
5 oz cremini mushroom, quartered and sliced
5 oz shiitake mushroom, quartered and sliced
½ medium onion, chopped
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
¼ cup white wine
2 cups kale, chopped
2 tablespoons pomegranate seeds

Steps:

Preheat the oven to 375°F (190°C).
Place the acorn squash stem-side up on a cutting board and cut in half. Scoop out the seeds and pulp, and transfer to a bowl. Separate the seeds from the pulp. Set aside.
Set the squash halves cut-side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, or until almost cooked through.
In a small pot, combine the wild rice and 1¼ cups (300 ml) vegetable broth, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
Rinse the squash seeds and dry on a dish towel (some residual moisture is okay). Transfer to a small bowl and add the chili powder, cumin, salt, and maple syrup. Mix until well-coated.
Remove the squash from the oven and move to one side of the baking sheet. Using parchment paper, make a tray for the squash seeds. Spread the squash seeds on the tray.
Bake for 15 minutes, stirring halfway through, until the squash is completely tender and the seeds are crispy.
Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for 6-8 minutes, until they've released a good amount of liquid.
Add the onion and cook for 3-4 minutes, until semi-translucent. Add a drizzle of olive oil and the garlic, rosemary, and thyme, and cook for 3-4 minutes, until fragrant. Deglaze the pan with the white wine and cook until most of the liquid has evaporated.
Add the kale, salt, and pepper, and cook until the kale wilts and reduces in volume by about ¼. Add the remaining 2 tablespoons of vegetable broth and cook until kale is almost completely wilted and most of the liquid has evaporated. Stir in the wild rice and remove from the heat.
Fill each squash half with the mushroom mixture and garnish with the squash seeds and pomegranate seeds. (Save leftover squash seeds for snacking!)
Enjoy!

Nutrition Facts : Calories 609 calories, Carbohydrate 101 grams, Fat 20 grams, Fiber 21 grams, Protein 13 grams, Sugar 10 grams

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