I thought I didn't like brussels sprouts, until I tried them baked in sweet/spicy maple sauce. This is warm and autumny, and would make a good Thanksgiving dish. Just keep in mind that unless you have mad knife skills and way sharper knives than I've got, the acorn squash takes some time to prepare, so don't try to make this when you're in a hurry. The tempeh tastes best if you marinate it at least overnight, or up to 24 hours in advance.
16 oz. tempeh, cut in 1-1 1/2 inch pieces (I prefer triangles, because they look fancier.)
1 lb brussels sprouts, halved
1 medium acorn squash, peeled, seeded, and cut in 3/4 inch cubes.
1/2 c soy sauce
1/2 c maple syrup
1 T apple cider vinegar
6 cloves garlic, crushed
1/2 t cayenne
- Combine all marinade ingredients. Place tempeh in a container, pour marinade over it, and refrigerate up to 24 hours, shaking occasionally to coat the tempeh.
- Preheat oven to 375. Toss together all ingredients (including the marinade) in an oiled Dutch oven or casserole dish.
- Bake covered 40 minutes, stirring a few times. Uncover and bake an additional 10 minutes.