Ingredients
Directions
Preheat oven to 400 F. Line a baking sheet with parchment paper.
Slice the squash in half and scoop out the seeds with a spoon. Place the squash on the baking sheet, inner side up.
Sprinkle the squash with salt and optional pepper.
Bake for 40 minutes until tender. If the squash is underdone in some places, bake for an additional 5 minutes before following the next step.
Meanwhile, mix the coconut aminos, maple syrup, and apple cider vinegar in a small bowl. Once the squash is done baking, remove it from the oven (leaving the oven on) and brush the inside of the squash with the marinade. Reserve any remaining marinade for later. Bake for 2–3 minutes or until the marinade is baked into the squash.
While the squash is roasting, make the wild rice: Add the drained wild rice and 1 cup of water to a medium stovetop pot. Add a pinch of optional salt. Bring the water to a boil, then turn the heat down to simmer, cover, and cook for about 30 minutes or until the rice is soft but still has a bite and all the water evaporates. Keep covered and set aside.
Make the Apple Sage Tempeh Sausage (link in the Chef’s notes) if you have not made it ahead of time. Once the sausage is done, add the kale and cook until wilted. Stir in the remaining marinade and additional apple cider vinegar, mix well, and remove from the heat.
Add the pumpkin seeds, cranberries, and parsley. Mix well and taste for additional seasoning.
Scoop even amounts of the wild rice and tempeh mixture into each squash half and up the neck of the squash once they’re finished cooking. Tightly pack the filling in the cavity and along the surface of the squash to ensure that all the filling is used. The best way to do this is to gently press the filling with the back of a spoon as you spread it in an even layer.
Top with 1–2 tablespoons of Homemade Breadless Crumbs (if using) and place under the broiler on low for 1–2 minutes or until golden brown. This step goes quickly, so keep an eye on the squash so the crumbs don’t burn.
Divide each squash in half and serve amongst four plates. Garnish with additional parsley if desired, and enjoy! See Chef’s Notes for additional serving suggestions.
Chef’s Notes
Substitutions
In place of butternut squash, try acorn squash, kabocha squash, or your favorite gourd of choice.
In place of tempeh, try lentils or tofu crumbles.
In place of kale, try your favorite leafy green of choice.
In place of cranberries, try golden raisins, pomegranate arils, or chopped apricots.
In place of pumpkin seeds, try chopped pecans, walnuts, sunflower seeds, or sliced almonds.
Whole Food Sweetener
In place of maple syrup, try date paste.
To reduce the sugar in this recipe, omit maple syrup from the Apple Tempeh Sausage recipe and reduce the dried cranberries to 2 tablespoons.
Prep Ahead
Prepare the Apple Sage Tempeh Sausage ahead of time.
Prepare the Homemade Breadless Crumbs ahead of time.
If you’d like to serve this dish with a sauce, we recommend drizzling Apple Walnut Sage Dressing over top.
Storage
Store stuffed butternut squash leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
To reheat, defrost until thawed and bake at 375 F for 10–15 minutes or until the squash is warmed through. You may want to cover the squash with parchment-lined aluminum foil until the last 5 minutes to prevent the crumbs from burning.
4 servings
426g
- Amount per serving
- Calories340
- % Daily Value *
- Total Fat 8g11%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 190mg9%
- Total Carbohydrate 58g22%
- Dietary Fiber 9g33%
- Total Sugars 16g
- Includes 2g Added Sugars4%
- Protein 17g
- Calcium 230mg18%
- Iron 4.1mg23%
- Potassium 1260mg27%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 400 F. Line a baking sheet with parchment paper.
Slice the squash in half and scoop out the seeds with a spoon. Place the squash on the baking sheet, inner side up.
Sprinkle the squash with salt and optional pepper.
Bake for 40 minutes until tender. If the squash is underdone in some places, bake for an additional 5 minutes before following the next step.
Meanwhile, mix the coconut aminos, maple syrup, and apple cider vinegar in a small bowl. Once the squash is done baking, remove it from the oven (leaving the oven on) and brush the inside of the squash with the marinade. Reserve any remaining marinade for later. Bake for 2–3 minutes or until the marinade is baked into the squash.
While the squash is roasting, make the wild rice: Add the drained wild rice and 1 cup of water to a medium stovetop pot. Add a pinch of optional salt. Bring the water to a boil, then turn the heat down to simmer, cover, and cook for about 30 minutes or until the rice is soft but still has a bite and all the water evaporates. Keep covered and set aside.
Make the Apple Sage Tempeh Sausage (link in the Chef’s notes) if you have not made it ahead of time. Once the sausage is done, add the kale and cook until wilted. Stir in the remaining marinade and additional apple cider vinegar, mix well, and remove from the heat.
Add the pumpkin seeds, cranberries, and parsley. Mix well and taste for additional seasoning.
Scoop even amounts of the wild rice and tempeh mixture into each squash half and up the neck of the squash once they’re finished cooking. Tightly pack the filling in the cavity and along the surface of the squash to ensure that all the filling is used. The best way to do this is to gently press the filling with the back of a spoon as you spread it in an even layer.
Top with 1–2 tablespoons of Homemade Breadless Crumbs (if using) and place under the broiler on low for 1–2 minutes or until golden brown. This step goes quickly, so keep an eye on the squash so the crumbs don’t burn.
Divide each squash in half and serve amongst four plates. Garnish with additional parsley if desired, and enjoy! See Chef’s Notes for additional serving suggestions.
