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11Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 acorn squash
- 2 Tbsp. maple syrup
- black pepper
- 1/2 batch sausage (tempeh)
- 1/4 cup roasted pepitas (or any seeds/nuts of choice)
- vegan Parmesan
- 1/2 cup dry lentils
- vegetable stock
- 1/4 tsp. allspice
- 1/2 tsp. garlic
- 2 cups kale (fresh, chopped)
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Reviews(2)
Anna 3 years ago
This was my first time cooking with acorn squash, so 4-star instead of 5-star rating could be due to my own errors. My daughter really enjoyed it, so that is a win in itself! Squash was not tender at the top though I followed the instructions for time and even went 5 min. extra. Filling was great - I used tempeh & followed a separate recipe to cook it as “tempeh sausage.” Used spinach leaves instead of kale. Labor-intensive recipe. Might try again for a Thanksgiving dish. But I probably won’t make this frequently. Or maybe I’ll just make the filling and add it to rice!
Castillejo 4 years ago
Used meat sausage, sweet Italian... Browned it really well before adding. It was really good. Positive reviews from the family, too.