November Theme: cooking with squash (sarah d.)

Acorn Squash with Creamy Tofu, Thyme and Walnut Stuffing

1 medium acorn squash (can also use butternut)
1 14-oz. block firm organic tofu, cut into 1/2 inch cubes
1 onion, diced small
3/4 cup mushrooms, sliced
3 cloves garlic, minced
3/4 cup walnuts, chopped
2 teaspoons dried thyme
1/4 teaspoon cinnamon
A pinch of cayenne or crushed red pepper
2 tablespoons sweet vermouth
1/2 cup soy milk (I used vanilla)
Salt and pepper to taste

Prep:
Heat oven to 350 degrees. Cut stem from squash. Cut squash in half lengthwise and scoop out seeds. Place both halves in a roasting pan, skin side down. Fill the pan with just enough water to cover bottom of pan. Sprinkle squash with salt and pepper. Cover pan with foil and put in oven for 45-60 minutes, or until squash is tender. You can remove the foil during the last few minutes to let any water left in the pan evaporate (I wasn't too concerned with this). When cooked, remove the squash from oven and tent with foil to keep warm.

Meanwhile, in a heavy skillet over medium heat, saute the onions and mushrooms in a small amount of olive oil until they are very soft. Add garlic, thyme, cinnamon and cayenne and stir for a few minutes more. Add tofu and gently stir until heated through (avoid breaking up the cubes). Pour in the vermouth and cook, stirring, until the liquid evaporates (not too concerned with this either). Add walnuts. Pour in soy milk and cook, stirring, until the sauce thickens. Remove from heat and season with salt and pepper.

Mound spoonful into squash cavity. Sprinkle with seasoned bread crumbs and parmesan cheese.

**To reheat, pop squash in oven until heated through. Nuke stuffing mixture in microwave. If you're not a big fan of thyme or red pepper, add a little sour cream to the mixture after you heat it up.