My boyfriend has joined me on the quest to eat meatless for a while. He prepared an awesome vegan meal for dinner and I wanted to share the recipe he used with you. Squash is in season, get cooking.
This recipe is poorly written, primarily because I don’t write recipes often, so it may look complex but it’s relatively easy and so yummy.
For your baking consideration…
Don’t Just Nosh, Eat Acorn Squash
- 1 acorn squash
- 1 red cabbage
- 1 white onion
- 3 gloves garlic
- 1 package tempeh
- 1 red & 1 orange bell pepper
- cayenne pepper, brown sugar & cinnamon
1. Preheat oven to 400 degrees. Cut the squash in half. Clean out the seeds (you can toast these, bonus food, heck yes).
2. Mix a couple shakes of cayenne pepper & cinnamon, some garlic & 1 drop of EVOO together with just a sprinkle of s & p. Mix in a spoonful of brown sugar. You can use BUTTER as well if you want for a creamier/richer taste. Rub the mixture on the squash. Let sit & soak in these spices for about 10 minutes.
3. Flip both squash sides bowl-side-down on a baking tray or glass baking dish with 1/4” water in it. Pop it in the oven for about 20 minutes.
4. While the squash halves are baking, cut up the red cabbage, bell peppers, tempeh, onion and some garlic. Add a tiny sprinkle of cayenne pepper, brown sugar, and cinnamon. Sautee lightly with a tiny drop of EVOO on a pan at high heat - start with the onions and don’t add anything else until they’re translucent, because you don’t want to fully cook any of these ingredients ‘til they’re soggy, ya know.
5. Take squash out of the oven and stuff with your red cabbage mixture - place bowl-side-up in the oven and cook another 10-15 minutes.
If you make this, let me know what variations you tried and how it tasted - happy cooking!