Stuffed Acorn Squash is a cozy, nutrient-packed dish that brings warmth and vibrancy to your table. The tender, caramelized squash cradles a hearty filling of savory grains, herbs, and spices, creating a perfect balance of sweet and savory. With just 20 minutes of prep and 40 minutes of baking, this recipe is as effortless as it is impressive. Each bite offers a delightful mix of creamy, crunchy, and aromatic textures, making it a feast for both the eyes and the palate.
This dish is a celebration of fall flavors, blending the natural sweetness of roasted squash with earthy, spiced undertones. It’s a wholesome meal that feels indulgent yet nourishing, ideal for weeknight dinners or special gatherings. The golden edges of the squash and the fragrant filling create an irresistible aroma that fills your kitchen. Whether you’re a seasoned cook or just starting out, this recipe is a simple, satisfying way to enjoy the season’s best produce.
What You’ll Need?
- 2 acorn squash, halved and seeds removed
- 1 (8-ounce) package tempeh (can substitute with crumbled tofu or cooked quinoa for a different texture)
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- ½ yellow onion, chopped
- 8 ounces cremini mushrooms, diced
- 3 garlic cloves, minced
- ⅓ cup coarsely chopped walnuts (optional: substitute with pecans or almonds)
- 1 tablespoon tamari (or soy sauce as an alternative)
- 1 tablespoon apple cider vinegar
- ½ tablespoon chopped rosemary (fresh or dried)
- ¼ cup chopped sage (fresh or dried)
- ⅓ cup dried cranberries
- Parsley and pomegranate arils, for garnish
- Sea salt and freshly ground black pepper, to taste
How to Make It?
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the squash: Scoop out and discard the seeds from the squash halves. Place them cut-side up on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 40 minutes, or until tender when pierced with a fork.
- Steam the tempeh: While the squash roasts, cut the tempeh into ½-inch cubes. Place in a steamer basket over a pot filled with 1 inch of water. Bring to a simmer, cover, and steam for 10 minutes. Remove, drain any excess water, and crumble with your hands.
- Cook the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and a few grinds of black pepper. Cook for 5 minutes, until softened. Add the mushrooms and cook for 8 minutes, stirring occasionally, until soft.
- Combine ingredients: Stir in the crumbled tempeh, garlic, walnuts, tamari, apple cider vinegar, rosemary, and sage. Cook for 2-3 minutes, adding ¼ cup water if the pan gets dry. Mix in the dried cranberries and season to taste.
- Assemble and garnish: Once the squash is roasted, scoop the filling into the halves. Garnish with parsley and pomegranate arils for a festive touch.
- Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
This stuffed acorn squash makes a hearty main dish, but it’s even better with a side! Serve it with a simple mixed green salad dressed with lemon vinaigrette or a warm bowl of wild rice pilaf. For a cozy fall meal, pair it with a cup of butternut squash soup.
Make It Your Own: Recipe Variations
Feel free to customize this recipe to suit your taste or pantry. Swap the tempeh for crumbled tofu or cooked lentils for a different protein. Replace the walnuts with pecans or pumpkin seeds, and try dried cherries instead of cranberries. For a sweeter twist, drizzle the roasted squash with a touch of maple syrup before stuffing.
Save Time: Prep-Ahead Tips
To streamline this recipe, prep the ingredients ahead of time. Chop the onion, mushrooms, and herbs the night before and store them in airtight containers. You can also steam and crumble the tempeh in advance. When you’re ready to cook, simply roast the squash and assemble the filling—it’s a time-saver for busy weeknights!
Keep It Fresh: Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the stuffed squash in a 350°F oven for about 15 minutes, or until warmed through. For a quicker option, microwave individual portions for 1-2 minutes, but note that the texture may soften slightly.
Essential Equipment Guidance
For this recipe, you’ll need a few key tools: a sharp knife for cutting the squash, a steamer basket for the tempeh, and a large skillet for the filling. A parchment-lined baking sheet ensures the squash roasts evenly without sticking. If you don’t have a steamer basket, you can steam the tempeh in a colander set over a pot of simmering water.
Stuffed Acorn Squash
Ingredients
- 2 acorn squash, halved
- 1 (8-ounce) package tempeh
- 1 tablespoon extra-virgin olive oil, more for drizzling
- 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 and a few pomegranate arils, for garnish
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Scoop out and discard the seeds from the squash. Place the squash halves on the baking sheet, and drizzle them with olive oil and pinches of salt and pepper. Roast cut-side up for 40 minutes, or until tender.
- While the squash roasts, cut the tempeh into ½-inch cubes, place in a steamer basket, and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover the pot, and steam for 10 minutes. Remove, drain any excess water, and use your hands to crumble the tempeh.
- Heat the olive oil in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and several grinds of black pepper and cook 5 minutes. Add the mushrooms and cook, stirring, until soft, about 8 minutes. Stir in the crumbled tempeh, garlic, walnuts, tamari, apple cider vinegar, rosemary, and sage and cook 2 to 3 minutes more, adding ¼ cup water as the pan gets dry. Stir in the cranberries and season to taste. Scoop the filling into the roasted acorn squash halves and garnish with the parsley and pomegranates.