Stuffed Acorn Squash with Tempeh, Mushrooms, Cranberries, and Herbs Recipe

If you’re looking for a cozy, festive dish that feels like a warm hug on a plate, you’ve got to try this Stuffed Acorn Squash with Tempeh, Mushrooms, Cranberries, and Herbs Recipe. I absolutely love how the sweet earthiness of the roasted squash pairs with the savory, herby filling — it’s like a little celebration of fall in every bite. Whether you’re cooking for a special dinner or craving a nourishing meal, this one’s a real winner you’ll keep coming back to.

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Ingredients You’ll Need

The magic of this Stuffed Acorn Squash with Tempeh, Mushrooms, Cranberries, and Herbs Recipe comes from the harmony of flavors and textures. Each ingredient plays a vital role, so I recommend sourcing fresh herbs and quality tempeh — it really makes a difference. Also, when you choose your acorn squashes, look for ones that feel firm and heavy for their size.

• Acorn squash: Choose medium-sized, firm squash without soft spots to ensure even roasting.
• Tempeh: I like to steam it first to soften and mellow the flavor before crumbling it into the filling.
• Extra-virgin olive oil: Use good-quality oil for drizzling and sautéing to enhance the depth of flavor.
• Yellow onion: Adds sweetness and an aromatic base when cooked gently.
• Cremini mushrooms: Their meaty texture adds umami and soaks up the herbs beautifully.
• Garlic cloves: Minced fresh garlic boosts the savory notes throughout the dish.
• Walnuts: Toasted or raw, they add great crunch and nuttiness to balance the softness.
• Tamari: A gluten-free soy sauce alternative that brings rich savory flavor.
• Apple cider vinegar: Adds a subtle tang that brightens all the flavors.
• Fresh rosemary & sage: These herbs are must-haves — they give the filling its signature cozy, fall aroma.
• Dried cranberries: For a pop of sweet-tart contrast that livens up the dish.
• Parsley and pomegranate arils (for garnish): Fresh, colorful toppings that add brightness and visual appeal.
• Sea salt and freshly ground black pepper: Essential seasonings to tie it all together.

Variations

I’ve made this Stuffed Acorn Squash with Tempeh, Mushrooms, Cranberries, and Herbs Recipe in so many different ways depending on what’s in the fridge or what I’m craving — and honestly, it’s fun to personalize it! Feel free to swap herbs or nuts, and I’ll share a few of my favorite tweaks.

• Add cooked quinoa or wild rice: For extra bulk and texture, I sometimes mix in cooked grains with the filling — it makes it perfect for serving a crowd.
• Use different nuts: Pecans or hazelnuts also work beautifully if you want a twist on the usual walnut crunch.
• Experiment with herbs: Thyme or oregano can be a nice surprise if you’re out of sage or rosemary.
• Try vegan cheese: For a gooey finish, sprinkle some dairy-free cheese on top before roasting the stuffed squash again briefly.

How to Make Stuffed Acorn Squash with Tempeh, Mushrooms, Cranberries, and Herbs Recipe

Step 1: Roast the Acorn Squash

Start by heating your oven to 425°F and lining a baking sheet with parchment paper — trust me, it makes cleanup so much easier. Slice the acorn squash in halves and scoop out the seeds (I always roast the seeds separately for a snack!). Place the squash cut-side up on the baking sheet, drizzle with olive oil, then sprinkle with salt and pepper. Roast for about 40 minutes until the flesh is tender when poked with a fork. This roasting step brings out the squash’s natural sweetness and makes the perfect edible “bowl” for your filling.

Step 2: Steam and Crumble the Tempeh

While the squash roasts, cut the tempeh into half-inch cubes. Steam it over simmering water for 10 minutes — this is a game-changer I discovered because it softens the tempeh and removes a slight bitterness that tempeh can have. After steaming, drain any water and crumble the tempeh with your hands or a fork. This creates the perfect texture for the filling.

Step 3: Sauté the Filling

Heat olive oil in a large skillet over medium heat and toss in the chopped onion with a pinch of salt and fresh black pepper. Cook until the onion turns translucent and fragrant, about 5 minutes. Then add diced cremini mushrooms, and cook, stirring often, until they soften and release their juices — this takes around 8 minutes and builds a rich flavor base. Next, add the crumbled tempeh, garlic, walnuts, tamari, apple cider vinegar, rosemary, and sage. Cook everything together for another 2 to 3 minutes, adding a splash of water if it starts sticking — this keeps the mixture juicy and savory. Finally, stir in dried cranberries for that lovely sweet-tart pop. Taste and adjust salt and pepper to your liking.

Step 4: Stuff and Garnish

Take the now-roasted acorn squash halves and spoon the filling generously inside each one. Don’t be shy here — the filling is the star! To finish, sprinkle roughly chopped parsley and a scattering of pomegranate arils on top for freshness and a burst of color. I love this final step because it makes the dish look so festive and inviting.

How to Serve Stuffed Acorn Squash with Tempeh, Mushrooms, Cranberries, and Herbs Recipe

Garnishes

I always finish this dish with fresh parsley and a handful of pomegranate arils because they add a fresh, bright touch that cuts through the richness. Plus, the pop of red makes for such a pretty holiday serving — your guests will think you spent hours on presentation!

Side Dishes

Since this stuffed acorn squash is quite filling on its own, I usually keep sides simple. A crisp green salad with a zesty lemon vinaigrette pairs wonderfully, or some roasted Brussels sprouts with balsamic glaze add a nice contrast. For a heartier meal, creamy mashed potatoes or wild rice pilaf complement the flavors perfectly.

Creative Ways to Present

One of my favorite presentation tricks is to serve these squash halves right on the baking sheet for a rustic feel, especially during casual dinners. For holidays, arrange them on a large platter garnished with extra herbs and pomegranate seeds, maybe surrounded by sprigs of rosemary or thyme — it’s a real showstopper that looks like you went all out.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed acorn squash stores beautifully in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen overnight, making for an even tastier lunch the next day. Just keep the squash halves and filling together to maintain moisture.

Freezing

I’ve frozen the filling separately with great success — make it in advance, cool completely, then freeze in portions. When you want a quick meal, thaw and reheat the filling, then stuff into freshly roasted acorn squash halves. The texture and flavor hold up surprisingly well!

Reheating

Reheat leftovers gently in a 350°F oven for 15-20 minutes until warmed through. This method keeps the squash tender but not mushy. You can also microwave it for convenience, but I recommend adding a splash of water to prevent drying out.

FAQs

Final Thoughts

This Stuffed Acorn Squash with Tempeh, Mushrooms, Cranberries, and Herbs Recipe holds a special place in my kitchen during the colder months. It’s simple, nourishing, and feels a little fancy without any fuss. I love how the flavors come together with each bite — it reminds me of festive dinners shared with family and friends. If you’re searching for a plant-based dish that’s as comforting as it is beautiful, I really hope you give this one a try. You’ll enjoy it as much as I do, I promise!

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