Fall Recipes – Roasted Stuffed Acorn Squash
We love trying new recipes every Fall and this year brings a new favorite: Roasted (yum), Stuffed (ooh), Acorn Squash but…this time it’s vegan! Give this recipe a try either for Thanksgiving or anytime during the colder months.
Serves 5-6 Time: 1 Hour
Fall Recipe Ingredients
Fall Roasted Stuffed Acorn Squash Recipe
- 4 Acorn Squash
- 1 Block Extra Firm Tofu
- Olive Oil
- 1 Onion, small/yellow, diced
- 2-4 Celery stalks, small dice
- 2 Tbs Nutritional Yeast
- 1 Tbs Soy Sauce
- 2 Tbs Tahini
- 2 tsp Apple Cider Vinegar
- 1 tsp Black Pepper
- 1/2 tsp Salt
- 2 tsp Paprika
- 2 tsp Chili Powder
- 1 tsp Fennel
- 1/4 tsp Celery Seed
- 2 tsp Garlic Powder
- First, prepare your tofu block by pressing it. To do this, drain the package and wrap the block in a couple of paper towels. Place the block on a plate and weigh down with a skillet or heavy pot – this will squeeze the liquid from the tofu.
- Preheat the oven to 400ºF
- After the tofu has sat for 15-30 minutes, unwrap and drain the excess liquid and set aside.
- In a mixing bowl, combine all of your seasonings, tahini, apple cider vinegar, and soy sauce. Crumble the tofu into this mixture and combine with a fork or whisk.
- On a small baking tray, spread out your tofu mix and bake in the oven for 15-25 minutes or until the crumbles begin to lightly crisper.
- Next, dice your onion and celery and set them aside.
- Then, begin preparing the acorn squash. Either slice the squash in half for large discs (cutting off the top stem and bottom point and then cutting in the middle) or cut the squash in half across its length.
- Whichever your preferred method, remove the seeds from the squash (or save for roasting!), and place the acorn squash in a deeper cooking tray.
- Lightly rub the squash with a drizzle of olive oil and place it in the oven. Bake for 30 minutes. By this point, the tofu sausage should be done.
- When the tofu is done, remove it from the oven and set it aside.
- While the squash baking, return to the onion and celery by heating a light drizzle of oil in a skillet on medium-high heat and sauté the vegetables until they turn translucent. About 5-7 minutes.
- Afterward, add in the tofu and stir together for 2-3 minutes and remove from heat.
- After 30-40 minutes, remove the squash from the oven and add the onion, celery, tofu mixture into the squash rounds or halves. Bake any excess vegetable mixture if desired or save for a breakfast hash.
- Return the squash to the oven for another 25-30 minutes.
- When the squash is done, poke the yellow part with a fork and it will go through smoothly, and there should be a slight crisp from the oil.
- Serve the squash hot. You can choose to eat the skin or peel it off but it is edible and totally yummy. Optionally top with nutritional yeast.
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