Tempeh Sausage-Stuffed Acorn Squash

Step 1
Mix water, soy sauce, nutritional yeast, maple syrup, lemon juice, sage, and bacon salt together to make the marinade. Place tempeh in marinade; refrigerate for 1 hour to overnight.

Step 2
Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

Step 3
Sprinkle squash with salt and pepper. Place squash cut-side down on a baking sheet; spread pecans over the other.

Step 4
Bake pecans in the preheated oven until browned, 8 to 10 minutes. Bake squash until tender, 30 to 40 minutes.

Step 5
Meanwhile, heat 1 tablespoon vegan butter in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add the tempeh and marinade, kale, mushrooms, garlic, fennel seeds, oregano, rosemary, thyme, and red pepper flakes. Increase heat to medium-high. Cook until water has evaporated and tempeh and kale are crispy and browned, about 7 minutes. Season with salt and pepper and more bacon salt if needed.

Step 6
Dollop remaining vegan butter into each cooked squash half. Stuff with the tempeh mixture and top with pecans.