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About the Dish

8 ounces Tempeh
1/4 cup Southern Links BBQ Sweet & Tangy Sauce
1 small Red Onion
6 ounces Greens
1 pound Butternut Squash
2 pats Butter
1/2 teaspoon PeachDish Salt
1 1/2 ounces Dried Cranberries
2 tablespoons Pecans
Per Serving
Calories 616
Total Fat 23 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 10 g
Cholesterol 20 mg
Sodium 857 mg
Total Carbohydrates 85 g
Dietary Fiber 27 g
Sugar 28 g
Protein 27 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.


Rinse and dry fresh herbs and vegetables. Prepare your mise en place: Halve squash, and scoop out seeds and pulp, and discard. Place squash cut side down on a cutting board, cut away skin, and discard. Cut flesh into 1/2-inch pieces; measure 4 cups (save any extra squash for another use). Peel and dice onion. Remove stems from greens, and dice. Thinly slice leaves, keeping separate from stems. Crumble tempeh.
Place a large saute pan (preferably nonstick) over medium-high heat and add 1 teaspoon oil. Add tempeh in an even layer and cook without stirring or turning for 3-4 minutes. Turn tempeh over, then stir in 3 tablespoons (3/4 of the provided amount) barbecue sauce.
Stir frequently then add onions and greens stems. Cook for another 2 minutes then remove from heat. Place contents of pan on a plate. Wipe out the pan then place over high heat.
Add remaining 2 teaspoons cooking oil to pan and when shimmering add squash. Cook squash for 7-8 minutes stirring intermittently. Add butter to pan and cook for another 3-4 minutes. At this point the squash should brown a little from the butter Carefully add 2 cups water. Cook squash until almost all the liquid has evaporated, about 10-12 minutes.
Decrease heat to medium. Return tempeh-onion mixture to pan. Add chard leaves and PeachDish salt to pan. Stir to incorporate. Cook for 2-3 minutes or until greens are completely wilted. Remove pan from heat and add cranberries along with remaining 1 tablespoon BBQ sauce. Stir to incorporate. Adjust seasoning as desired with Kosher salt.
Divide between 2 plates, and top with pecan pieces. Serve and enjoy.