Sausage-Spiced Tempeh Stuffed Butternut Squash

Preheat the oven to 400°F (400°F).

Cut the butternut squash in half lengthwise, scoop out the seeds, and brush the flesh with olive oil, then season with salt and pepper.

Roast the squash halves until tender, about 30‑35 minutes.

While the squash roasts, crumble the tempeh and reduce any large pieces with a spoon.

In a pan, sauté the tempeh with a drizzle of olive oil, then add a tablespoon of tomato paste, two tablespoons of soy sauce, ground fennel, and the mixed spices; stir until well combined.

Fill each roasted squash half with the tempeh mixture, spreading it evenly.

Top the stuffed squash with a sprinkle of cashew parmesan and a drizzle of cashew cream.

Return the filled squash to the oven for an additional 10 minutes, allowing the topping to brown slightly.

Garnish with chopped fresh parsley and serve warm.