Roasted Acorn Squash with Creamy Coconut Rice, Tamarind-Glazed Tempeh and Crunchy Pepitas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the acorn squash halves on a baking tray, rub them with 1 tablespoon (15 ml) olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 35 to 40 minutes, cut side down at first, until tender when pierced.

2. 2

   While the squash roasts, heat 1 tablespoon (15 ml) olive oil in a saucepan over medium heat. Sauté the onion for 3 to 4 minutes. Add the garlic, ginger, and half of the smoked paprika; cook for 30 seconds more.

3. 3

   Add the jasmine rice and stir for 1 minute to lightly toast it. Pour in the coconut milk, water, and 1/2 teaspoon salt. Bring to a gentle simmer, reduce the heat to low, cover, and cook for 15 to 18 minutes until the rice is tender and creamy. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   In a bowl, mix the tamarind paste, soy sauce, maple syrup, lime juice, finely grated zest from half the lime, 2 tablespoons (30 ml) water, 1/4 teaspoon black pepper, and the chili flakes if using.

5. 5

   Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Brown the tempeh for 5 to 7 minutes, stirring, until nicely caramelized on the edges. Pour in the tamarind mixture and cook 2 to 3 minutes more, until the glaze clings to the tempeh.

6. 6

   Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes. Add the remaining smoked paprika and a pinch of salt, toss well, and remove from the heat.

7. 7

   Remove the squash from the oven and carefully turn it over. If desired, gently press the center with a fork to make more room for the filling. Fill each half with the creamy coconut rice and spoon the glazed tempeh over the top.

8. 8

   Finish with the crunchy pepitas, fresh cilantro, and a few drops of the remaining lime juice. Serve hot.