Vegan Gluten-Free Roasted Stuffed Butternut Squash
Ingredients
Butternut Squash Prep
- 2 small butternut squashes
- 4 tsp olive oil
- Salt and pepper
Tempeh Prep
- 1 medium stalk celery, diced
- 2 shallots, diced
- 6 cloves garlic, minced
- 2 apples, diced
- 2 tbsp tomato paste
- 2 blocks tempeh, crumbled
- 1 tsp cumin
- 2 tsp paprika
- 1/2 tsp Chinese Five Spice
- 1 tsp thyme
- 2 tbsp tamari
- 1 tbsp maple syrup
- 3 cups vegetable broth
- Optional: 4 tbsp vegan shredded cheese and extra thyme
Preparation
Preheat the oven to 425°F (220°C). Cut each butternut squash in half lengthwise and scoop out the seeds with a spoon.
With a knife, create a cross-hatch pattern in the flesh of the butternut squash. Rub 1 tsp of olive oil over each butternut squash half and sprinkle with salt and pepper.
Place the butternut squash halves in the oven and roast for 45-50 minutes.
While the butternut squash bakes, heat 1 tsp of olive oil in a skillet over medium heat. Add the diced shallots, celery, and a pinch of salt. Sauté until the shallots have softened.
Stir in the diced apples and minced garlic, and sauté until fragrant.
Add the tomato paste, crumbled tempeh, cumin, paprika, Chinese Five Spice, and thyme to the skillet. Continue to sauté for about 3 minutes.
Pour in the tamari, maple syrup, and vegetable broth to deglaze the pan. Stir well and bring the mixture to a boil over medium-high heat. Allow the liquid to cook off completely while stirring occasionally to prevent sticking. Once the liquid has cooked off, set the skillet aside.
When the butternut squash is fully cooked, spoon a generous amount of the tempeh mixture into each butternut squash half's cavity.
Optionally, sprinkle a little vegan cheese and extra thyme over the top.
Place the stuffed butternut squash back into the oven and bake for another 5-10 minutes.
Remove from the oven and serve the roasted stuffed butternut squash while warm.
