I love fall. I mean, look at it:
This is the first east coast fall I’ve had in six years, so I’ve been especially excited to cook with the seasons and have stocked up on various winter squashes from the local orchard.
This recipe might have more ingredients than the average person will cook with on a Wednesday night, but I highly recommend it for a healthy Sunday dinner. The five-grain tempeh and mushrooms take the place of meat in this stuffing and the cider not only helps cook the squash, but creates a nice autumnal glaze. Also, feel free to reduce the amount of rice to 1/2 cup (uncooked) if you’re carbohydrate paranoid.
I served this with a salad comprised of: red romaine, orange bell pepper, jicama, red onion, pomegranate and feta with balsamic-mustard vinaigrette.
For the squash:
1 tablespoon olive oil
2 acorn squashes, halved and seeds removed
2/3 cup apple cider
For the stuffing:
1 cup brown/wild rice mix, cooked in 2 cups light vegetable or chicken broth
2 teaspoons olive oil
3 cloves garlic, minced
6 ounces shiitake or oyster mushrooms, sliced into 1/4-inch strips
3 stalks celery, thinly sliced
2 packages 5-grain tempeh, crumbled
1/4 cup sage leaves, minced (or 1/2 tsp dried ground)
1 tablespoon fresh thyme, minced (or 1/4 tsp dried ground)
1/2 cup white wine
1/2 bunch kale, destemmed and thinly sliced
1/2 cup parsley, minced
1/3 cup apple cider
1/3 cup raw pecan halves, roughly crumbled
1/4 teaspoon cinnamon
salt and pepper
What to do:
Preheat oven to 400 degrees Fahrenheit. Pour olive oil and apple cider in the bottom of a high-lipped pan or baking dish. Arrange squash cut side down and bake, uncovered, for 40 minutes.
Meanwhile, cook the rice in the broth and begin to make the vegetable-tempeh mixture.
In a large pan, heat the olive oil over medium-high heat. Add garlic and cook for about one minute. Just as the garlic begins to brown, add mushrooms. Stir a few times, but allow time in between stirs for the mushrooms to brown.
After about two minutes, add the celery, tempeh, sage and thyme. Brown for about a minute, add wine (or broth) and cook for another three minutes, covered, stirring occasionally.
Add kale, parsley and apple cider. Cover again and cook for about five minutes, stirring occasionally.
Uncover and mix in the cooked rice, pecans, cinnamon, salt and pepper. Taste and adjust for herbs and spices, adding more, if needed.
Take squash out of oven and flip, cavity side up. Stuff generously with vegetable-tempeh mixture and serve immediately with a generous helping of fresh salad.
….Oh and meet my east coast dog:
- Tempeh and Barley Stuffed Cabbage (theleafypantry.com)
- Paleo Warm Butternut Squash Salad with Apple Cider Dressing (dit-elle.org)
- Wild Rice & Acorn Squash Casserole- Vegetarian & Gluten Free (olivespantry.wordpress.com)