Name: Stuffed Acorn Squash with Tempeh and Herbs Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 acorn squash, halved; Extra-virgin olive oil, for drizzling; Sea salt and freshly ground black pepper, to taste; 1 (8-ounce) package tempeh; 1 tablespoon extra-virgin olive oil; ½ yellow onion, chopped; 8 ounces cremini mushrooms, diced; 3 garlic cloves, minced; ⅓ cup coarsely chopped walnuts; 1 tablespoon tamari; 1 tablespoon apple cider vinegar; ½ tablespoon chopped rosemary; ¼ cup chopped sage; ⅓ cup dried cranberries; Parsley, for garnish; A few pomegranate arils, for garnish

If you love cozy, flavorful fall recipes that also happen to be wholesome and satisfying, you’re in for a treat with this Stuffed Acorn Squash with Tempeh and Herbs Recipe. I absolutely love how the nutty tempeh blends with earthy mushrooms and fresh herbs inside the tender roasted squash – it’s the kind of dish that feels like a warm hug on a chilly evening. Whether you’re cooking for yourself or feeding a crowd, this recipe never disappoints and I can’t wait for you to try it!

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Why You’ll Love This Recipe

Wholesome & Nourishing: Tempeh offers plant-based protein that’s both hearty and healthy, making this a complete meal.
Perfect Fall Flavors: The sweet acorn squash paired with herbs, walnuts, and cranberries brings a delightful balance of savory and sweet.
Simple Yet Impressive: It’s easy enough to prepare on a weeknight but elegant enough for guests or special occasions.
Versatile & Customizable: You can swap in your favorite veggies or nuts to tailor it to your taste preferences or dietary needs.

Two halves of a small pumpkin sit in a white rectangular dish lined with white parchment paper; the pumpkin flesh is bright orange with a slightly rough texture, and each half is filled with a mixture of small chunks of mushrooms, nuts, herbs, and red pomegranate seeds, adding a mix of earthy browns, green, and bright red on top. Around the dish, there is a white marbled surface with a loose blue and white cloth, a white plate with a fork, a bowl of chopped nuts and dried fruit, some fresh sage leaves, a small dish of green herbs, and a glass of clear liquid. The scene is lit softly with natural light, creating a fresh and inviting look. photo taken with an iphone --ar 2:3 --v 7 - Stuffed Acorn Squash with Tempeh and Herbs, healthy stuffed acorn squash, vegan acorn squash recipe, fall vegetarian dinner, plant-based stuffed squash

Ingredients You’ll Need

This Stuffed Acorn Squash with Tempeh and Herbs Recipe is all about combining simple, fresh ingredients that complement each other beautifully. Each component plays a key role—cremini mushrooms bring earthiness, cranberries add subtle sweetness, and walnuts give that lovely crunch. When you shop, look for firm, unblemished acorn squash and fresh herbs to get the best flavor.

Flat lay of two halved acorn squashes with vibrant orange flesh and green ridged skins, a small pile of crumbled tempeh, a few whole cremini mushrooms with smooth brown caps, half a yellow onion with bright white and pale yellow layers, three uncracked garlic cloves with papery white skins, a small handful of coarsely chopped walnuts, a small white ceramic bowl of dark tamari sauce, a small white ceramic bowl of amber apple cider vinegar, a few sprigs of fresh green rosemary, a small pile of chopped sage leaves, a small white ceramic bowl filled with dried cranberries, fresh parsley sprigs with bright green leaves, and several glossy red pomegranate arils scattered nearby, all arranged in perfect symmetry on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Stuffed Acorn Squash with Tempeh and Herbs, healthy stuffed acorn squash, vegan acorn squash recipe, fall vegetarian dinner, plant-based stuffed squash

Acorn squash: Look for medium-sized squash with a deep green color and no soft spots for the best roasting results.
Tempeh: This fermented soy product has an amazing nutty flavor and hearty texture that’s perfect for stuffing.
Extra-virgin olive oil: Use good quality for that rich, fruity flavor that ties everything together.
Yellow onion: Adds sweetness and depth; finely chopped so it cooks evenly.
Cremini mushrooms: Their meaty texture makes the filling extra satisfying.
Garlic cloves: Fresh garlic imparts that aromatic pop of flavor—don’t skip it!
Walnuts: Toast them lightly beforehand if you like an extra nutty crunch.
Tamari: This gluten-free soy sauce alternative adds savory umami.
Apple cider vinegar: Brings a subtle tang that brightens the filling.
Fresh rosemary and sage: These herbs bring warmth and fresh, woodsy notes.
Dried cranberries: They add a hint of sweet tartness that balances the savory elements.
Parsley and pomegranate arils: Fresh garnishes that add color and freshness.
Sea salt and freshly ground black pepper: Essential for seasoning throughout.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this Stuffed Acorn Squash with Tempeh and Herbs Recipe quite a bit and love how easy it is to make it your own. Don’t hesitate to swap in ingredients you already have or prefer—it’s all about making this dish work for your tastes and lifestyle.

Add Grains: I once stirred in cooked quinoa or wild rice to the filling for extra texture and bulk—really stretches the dish if serving more people.
Different Nuts: Pecans or hazelnuts work wonderfully in place of walnuts if you want a different crunch and flavor.
Spice It Up: For a little heat, try sprinkling in some crushed red pepper flakes or smoked paprika into the filling.
Swap the Tempeh: If tempeh isn’t your thing, cooked lentils or crumbled tofu can be used to keep it vegetarian but just as delicious.

How to Make Stuffed Acorn Squash with Tempeh and Herbs Recipe

Step 1: Roast the Acorn Squash

First things first, preheat your oven to 425°F and line a baking sheet with parchment paper—it makes cleanup way easier. I scoop out the seeds and any stringy bits from the acorn squash halves, then place them cut-side up on the baking sheet. Drizzle a little olive oil on each half and sprinkle with salt and pepper. Roast these beauties for about 40 minutes until they’re tender when poked with a fork but still hold their shape. You want that tender flesh so it’s easy to scoop and eat but not mushy.

Step 2: Steam and Crumble the Tempeh

While the squash roasts, cut the tempeh into half-inch cubes. I found steaming the tempeh for 10 minutes before cooking really mellows out its natural bitterness and makes the texture nice and crumbly—perfect for mixing into the filling. Set up a steamer basket over a pot with about an inch of simmering water, cover, and steam. After steaming, drain any excess water and crumble the tempeh with your hands. It should resemble coarse breadcrumbs.

Step 3: Prepare the Filling

Heat a tablespoon of olive oil in a large skillet over medium heat. Toss in the chopped onion with a pinch of salt and pepper and cook until soft, about five minutes. Then, add the diced mushrooms and keep stirring for another eight minutes or so until they release their moisture and become tender. This is where the savory mushroom flavor really deepens, which I think ups the whole dish. Stir in your crumbled tempeh, minced garlic, coarsely chopped walnuts, tamari, apple cider vinegar, rosemary, and sage. Cook this mixture for a few minutes, adding a bit of water if it looks dry—that helps all those herbs and flavors mingle nicely. Lastly, fold in the dried cranberries and season everything to taste with salt and pepper.

Step 4: Stuff and Garnish

Once the squash halves are tender, carefully spoon the warm filling inside each one—don’t be shy, pile it high! Finish by sprinkling fresh parsley and a few jewel-like pomegranate arils on top. They add a pop of color and a fresh, juicy bite that I really crave when eating this. Serve right away and enjoy!

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Pro Tips for Making Stuffed Acorn Squash with Tempeh and Herbs Recipe

Steaming Tempeh: I discovered steaming tempeh before cooking removes bitterness and improves texture; don’t skip this step!
Even Roasting: Roast the squash cut-side up on a parchment-lined sheet so they cook evenly and won’t stick.
Adjusting Moisture: Keep an eye on the filling’s moisture, adding water sparingly so it stays moist but not soupy.
Balancing Flavors: Taste frequently and adjust salt, vinegar, and tamari—you want that perfect savory-sweet-herbal harmony.

How to Serve Stuffed Acorn Squash with Tempeh and Herbs Recipe

Stuffed Acorn Squash with Tempeh and Herbs Recipe - Serving

Garnishes

I always finish this dish with fresh parsley for its bright, grassy flavor and to balance the richness of the filling. The pomegranate arils are my secret weapon—they add a burst of juicy sweetness and make the presentation spectacular. You can also sprinkle lightly toasted pepitas or chopped fresh thyme for a little extra flair.

Side Dishes

Since the Stuffed Acorn Squash with Tempeh and Herbs Recipe is quite filling, I like to keep sides simple. A crisp green salad with lemon vinaigrette or steamed greens like kale or Swiss chard work beautifully. Roasted root vegetables or even some crusty bread to soak up flavor are great companions too.

Creative Ways to Present

For festive dinners, try carving small faces or designs into the acorn squash rind before roasting for a playful touch. You can also arrange the stuffed halves on a beautiful platter with extra herbs and pomegranate scattered around—it looks stunning as a centerpiece. I once served these at Thanksgiving and everyone complimented both the taste and presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen after sitting overnight, so it’s often even better the next day! Just cover the stuffed squash halves snugly with plastic wrap or foil.

Freezing

Freezing works surprisingly well for this recipe. I freeze the filling separately in portioned containers because the squash texture can get watery if frozen whole. When ready to eat, defrost the filling overnight in the fridge.

Reheating

To reheat, I spoon the filling back into warmed roasted squash halves and bake at 350°F until everything is heated through—about 15 minutes. This keeps the texture intact without drying out the tempeh or squash.

FAQs

Can I use other types of squash for this recipe?

Absolutely! While acorn squash has a perfect shape for stuffing and a sweet, nutty flavor, you can also try delicata or small butternut squash. Just adjust roasting time depending on their size and texture.
Is this Stuffed Acorn Squash with Tempeh and Herbs Recipe vegan?

Yes, it’s fully vegan as long as you use tamari or a soy sauce alternative that’s vegan-friendly. It’s a fantastic plant-based dish packed with flavor and protein.
How can I make this recipe gluten-free?

Just make sure to use gluten-free tamari instead of regular soy sauce, since tamari is typically gluten-free. All the other ingredients are naturally gluten-free as well.
Can I prepare the filling ahead of time?

Yes! You can make the filling a day ahead and refrigerate it, then stuff and roast the squash the next day. This way, the flavors really have a chance to meld.

Final Thoughts

This Stuffed Acorn Squash with Tempeh and Herbs Recipe has become one of my go-to dishes when I want something nutritious, satisfying, and packed with seasonal flair. I love sharing it with friends because it’s not only delicious but also makes an inviting, beautiful meal that feels special without extra fuss. Give it a try—you might just find your new favorite fall recipe that everyone raves about too!