Acorn squash is one of my favorite fall eats because it doesn’t require an intense arm workout when you hack it open. It also tastes delicious and the seeds are fabulous when roasted.
Usually I just slice it in half, add a dab of butter + a hefty dose of cinnamon and maple syrup and bake it. But since it looks like a bowl, I figure I should use it as such and stuff it with some crispy tempeh and baked apples. Because why not? Sweet, salty, savory.
Go ahead, stuff your squash with tempeh . Your jeans won’t mind a bit.