Acorn squash Onion Tempeh Garlic Apple Baby kale Wild rice
©Kirsten Nunez
Dried cranberries Walnuts Salt Black pepper Fresh sage Fresh thyme Fresh rosemary
Preheat the oven to 400°F. Coat the fleshy sides of each squash half with olive oil. Sprinkle salt and pepper, then place the squash on the baking sheet, cut side down.
©Kirsten Nunez
Bake for 40 minutes, or until the flesh is soft, caramelized, and slightly charred.
©Kirsten Nunez
While the squash is roasting, prepare the stuffing. Sauté the onions and crumbled tempeh for 5 to 7 minutes, or until the onion is translucent. Add minced garlic and cook for another 30 seconds.
©Kirsten Nunez
Add diced apples and kale. Sauté for about 5 minutes, or until the kale is wilted. Then mix in the cooked wild rice, dried cranberries, walnuts, and fresh herbs. Sauté for about 1 minute.
©Kirsten Nunez