Description
This delicious Stuffed Acorn Squash recipe features roasted acorn squash halves filled with a flavorful mixture of steamed tempeh, sautéed cremini mushrooms, walnuts, cranberries, and fragrant herbs. A savory and hearty vegetarian dish perfect for fall and winter meals.
Ingredients
Scale
Acorn Squash
- 2 acorn squash, halved
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
Filling
- 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
Garnish
- Parsley, for garnish
- A few pomegranate arils, for garnish
Instructions
- Preheat and Roast Squash: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Scoop out and discard the seeds from each acorn squash half. Place the halves cut-side up on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 40 minutes or until the flesh is tender when pierced with a fork.
- Steam Tempeh: While the squash is roasting, cut the tempeh into ½-inch cubes and place them in a steamer basket over a pot with about 1 inch of simmering water. Cover and steam the tempeh for 10 minutes to soften and reduce bitterness. Remove from heat, drain any excess water, and crumble the tempeh by hand into bite-sized pieces.
- Sauté Vegetables and Combine Filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion along with ½ teaspoon salt and a few grinds of black pepper, cooking for 5 minutes until softened. Add the diced cremini mushrooms and continue cooking while stirring for about 8 minutes until the mushrooms release their moisture and soften. Stir in the crumbled tempeh, minced garlic, walnuts, tamari, apple cider vinegar, chopped rosemary, and sage. Cook for another 2 to 3 minutes, adding ¼ cup water if the mixture seems dry. Finally, fold in the dried cranberries and adjust seasoning with additional salt and pepper if needed.
- Stuff and Garnish Squash: Spoon the filling evenly into the roasted acorn squash halves. Garnish with fresh parsley and a scattering of pomegranate arils for a burst of color and flavor. Serve warm.
Notes
- Steaming the tempeh helps remove some of its natural bitterness and gives it a better texture for the filling.
- If you don’t have tamari, you can substitute with soy sauce or coconut aminos for a gluten-free option.
- Pomegranate arils are optional but add a lovely tart contrast and festive appearance.
- Leftover filling can be used as a savory topping for rice or quinoa bowls.
- For a nut-free version, omit walnuts or substitute with pumpkin seeds.
Nutrition
- Serving Size: 1 acorn squash half with filling
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 0 mg
