Description
A cozy, comforting stuffed acorn squash recipe perfect for fall. Roasted acorn squash halves are filled with a savory, herbaceous tempeh and mushroom mixture, accented by walnuts, cranberries, and fresh herbs for a hearty vegetarian main dish.
Ingredients
Units
Scale
Acorn Squash
- 2 acorn squash, halved and seeded
- 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
- 1/2 yellow onion, chopped
- 8 ounces cremini mushrooms, diced
- 3 garlic cloves, minced
- 1/3 cup coarsely chopped walnuts
- 1 tablespoon tamari
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon chopped rosemary
- 1/4 cup chopped sage
- 1/3 cup dried cranberries
Garnish
- Fresh parsley
- A few pomegranate arils
Instructions
- Roast the squash: Preheat your oven to 425°F and line a baking sheet with parchment paper. Scoop out and discard the seeds from the acorn squash halves. Place the squash cut-side up on the baking sheet, drizzle each with olive oil, and sprinkle with salt and pepper. Roast for about 40 minutes until the squash is tender and easily pierced with a fork.
- Steam the tempeh: While the squash roasts, cut the tempeh into ½-inch cubes. Place the cubes in a steamer basket set over a pot with 1 inch of simmering water. Cover and steam for 10 minutes to soften the tempeh. Drain excess water, then crumble the tempeh with your hands.
- Sauté the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion with ½ teaspoon salt and a few grinds of black pepper, cooking for 5 minutes until soft. Add the diced mushrooms and cook, stirring occasionally, for about 8 minutes until softened and browned.
- Add tempeh and seasonings: Stir in the crumbled tempeh, minced garlic, chopped walnuts, tamari, apple cider vinegar, rosemary, and sage. Cook for 2 to 3 minutes, adding ¼ cup water as needed if the skillet dries out. Mix in the dried cranberries and adjust seasoning to taste with salt and pepper.
- Stuff and garnish: Spoon the savory filling into the roasted acorn squash halves. Garnish with fresh parsley and a few pomegranate arils for a burst of color and flavor. Serve warm and enjoy a satisfying fall meal.
Notes
- This recipe is perfect for an autumn dinner that embraces seasonal flavors like sage, rosemary, and cranberries.
- Sage and rosemary provide warm, aromatic notes that complement the earthy mushrooms and hearty tempeh.
- You can prepare the filling up to a day in advance and refrigerate it for convenience.
- For a nuttier flavor, lightly toast the walnuts before adding them to the filling.
- Tempeh steaming is important to soften it and remove any bitterness before sautéing.
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 320
- Sugar: 8g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
