Name: Stuffed Acorn Squash with Tempeh, Mushrooms, and Cranberries Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Vegetarian 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; Fresh parsley; Pomegranate arils

If you’re craving a cozy, hearty dish that’s bursting with flavor and perfect for fall or any time you want something special, you’ve got to try this Stuffed Acorn Squash with Tempeh, Mushrooms, and Cranberries Recipe. I absolutely love how the savory tempeh and earthy mushrooms mingle with bright, tart cranberries, all nestled inside sweet roasted acorn squash. Trust me, once you make it, your family and friends will keep asking for more!

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Why You’ll Love This Recipe

Balanced Flavors: The combination of savory tempeh, earthy mushrooms, and tart cranberries creates a perfect harmony you’ll love.
Wholesome & Hearty: This dish is packed with plant-based protein and fiber — it’s satisfying for vegans and meat-eaters alike.
Impressive Presentation: Roasting and stuffing the acorn squash halves makes for a beautiful, Instagram-worthy dinner everyone will admire.
Simple Prep: Even though it looks fancy, the steps are straightforward, and I’ll share tricks that save you time and stress.

Two stuffed acorn squash halves sit in a white rectangular dish lined with white paper. Each squash half has a thick, dark green and yellow shell with bright yellow soft inner flesh. They are filled with a mix of finely chopped mushrooms, nuts, dried cranberries, and fresh green herbs, topped with bright red pomegranate seeds. Around the dish, there is a small wooden bowl of chopped herbs, a glass container of oil, a bowl with extra stuffing on a blue knitted mat, and a white plate with a fork, all set on a white marbled surface. A blue and white checkered cloth is partially visible under the dish near the bottom of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together to build layers of flavor and texture — roasty, chewy, and a little sweet — making this Stuffed Acorn Squash with Tempeh, Mushrooms, and Cranberries Recipe a standout. I always suggest grabbing fresh herbs and good-quality tamari for the best results.

Acorn squash: Look for medium-sized, firm squash with no soft spots, so they roast evenly.
Tempeh: This fermented soy product gives a nutty bite and protein punch; steaming it first removes bitterness.
Extra-virgin olive oil: Adds richness; drizzle generously on the squash for that gorgeous roasted finish.
Yellow onion: Use half for sweetness and depth in the filling.
Cremini mushrooms: Their earthy flavor complements the tempeh perfectly; dice them small for even cooking.
Garlic cloves: Fresh is best to brighten the whole dish.
Walnuts: Coarsely chopped to add crunch and a toasty note.
Tamari: A gluten-free soy sauce alternative that boosts umami.
Apple cider vinegar: Adds a subtle tang that balances the richness.
Rosemary and sage: Fresh herbs are key for that cozy, autumn vibe.
Dried cranberries: Their tart sweetness is like little bursts of joy in every bite.
Parsley and pomegranate arils: For a fresh, colorful garnish that screams festive.
Sea salt and freshly ground black pepper: Essential for seasoning layers thoughtfully.

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 love tweaking this Stuffed Acorn Squash with Tempeh, Mushrooms, and Cranberries Recipe to suit the season or what I have on hand. Feel free to switch it up and make it your own!

Nut-free version: Swap out walnuts for toasted pumpkin seeds — just as crunchy and allergy-friendly.
Spicy kick: Add a pinch of red pepper flakes when sautéing the mushrooms if you want a subtle heat. It wakes up the flavors really nicely.
Grain boost: Stir in cooked quinoa or farro into the filling to make it even heartier, perfect for a main dish.
Cheese lovers: Sprinkle some feta or goat cheese on top before serving for a creamy contrast — not traditional, but so good!

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

Step 1: Roast the Acorn Squash to Sweet Perfection

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper to catch any drips. Carefully slice the acorn squashes in half and scoop out the seeds — it’s easier when the squash is stable, so I sometimes slice a tiny sliver off the bottom to keep them steady. Drizzle the cut sides with olive oil, then sprinkle with salt and pepper. Place them cut-side up on the pan and roast for about 40 minutes. You’ll know they’re ready when a knife slides in easily and the flesh is tender but holds its shape. Pro tip: Don’t skip roasting cut-side up; it helps caramelize the natural sugars without drying them out.

Step 2: Steam and Crumble the Tempeh

While the squash is roasting, cube your tempeh into about ½-inch pieces. Placing the cubes in a steamer basket over simmering water and covering for 10 minutes helps mellow tempeh’s sometimes bitter bite and softens it perfectly. After steaming, drain off any excess moisture and crumble the tempeh with your hands or a fork—this gives the filling a texture closer to ground meat, which I love for this recipe.

Step 3: Sauté the Filling Ingredients

Heat a tablespoon of olive oil in a large skillet over medium heat. Toss in the chopped onion with a little salt and freshly cracked black pepper, cooking for about 5 minutes until softened and translucent. Then, add the diced mushrooms and stir frequently for about 8 minutes until they release their juices and soften completely. This slow cooking brings out their woodsy richness. Add the crumbled tempeh next, along with minced garlic, chopped walnuts, tamari, apple cider vinegar, rosemary, and sage. Stir well and cook for 2 to 3 minutes more, adding a splash (~¼ cup) of water if things start to stick or look dry. Finally, stir in the dried cranberries and adjust seasoning with salt and pepper. This filling is where all the magic happens — its warm spices and tang from the vinegar perfectly balance the sweet squash.

Step 4: Stuff and Garnish Your Squash

Once your acorn squash halves are tender and cooled just enough to handle, generously scoop the hearty tempeh mixture into each cavity. I like to mound it up high for a dramatic presentation! Then sprinkle with fresh parsley and a few pomegranate arils for a pop of color and a burst of freshness. It really takes this dish from simple to stunning.

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Pro Tips for Making Stuffed Acorn Squash with Tempeh, Mushrooms, and Cranberries Recipe

Steam Tempeh First: This removes bitterness and softens the texture, making it tastier and easier to crumble.
Don’t Overcook Mushrooms: Cook until just soft to keep their flavor vibrant and avoid a mushy filling.
Use Fresh Herbs: Rosemary and sage add that cozy, fall aroma that elevates the entire dish.
Roast Cut-Side Up: This ensures the squash caramelizes nicely but stays moist inside — a game changer.

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

This image shows two halves of a roasted acorn squash placed in a white ceramic dish lined with white paper. Each squash half is filled with a mix of small chopped mushrooms, grains, dried cranberries, and herbs, topped with bright red pomegranate seeds and chopped green parsley. The acorn squash has a smooth, vibrant orange inside with a dark green outer skin. The dish rests on a white marbled surface with fresh sage leaves nearby. To the left is a white bowl filled with more of the stuffing mix, and there are small wooden and glass bowls with herbs and a clear liquid around. A blue and white checked cloth is also casually placed under the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this dish with a sprinkle of fresh parsley — its bright herbal flavor balances the richness — and pomegranate arils that add juicy pops of color and sweetness. These garnishes bring a festive feel and a fresh bite that you’ll appreciate in every mouthful.

Side Dishes

Pair this stuffed squash with a crisp green salad dressed in lemon vinaigrette or some garlicky sautéed greens like kale or Swiss chard. Roasted root vegetables, like carrots or Brussels sprouts, also complement the autumn vibes wonderfully. I find these sides balance the meal without overpowering the flavors in the squash.

Creative Ways to Present

For a special occasion, try serving the stuffed acorn squash halves on a long wooden board lined with fresh rosemary sprigs. Or create a centerpiece for your autumn table by arranging multiple stuffed halves around a scattering of pomegranate seeds and nuts. I have even hollowed out mini acorn squashes as single servings – it’s adorable and perfect for entertaining!

Make Ahead and Storage

Storing Leftovers

I’ve stored leftovers covered in an airtight container in the fridge for up to 3 days. To keep the squash from getting soggy, I suggest storing the filling and roasted squash halves separately if possible. When ready to eat, simply reheat the squash and then spoon warm filling on top for the freshest texture.

Freezing

This recipe freezes fairly well! I usually freeze the filling on its own in a freezer-safe container. When thawed, it reheats nicely on the stove with a splash of water. The acorn squash halves don’t freeze as well whole, but you can roast fresh squash and stuff with thawed filling when you want a quick dinner.

Reheating

I like to reheat the filling gently in a skillet over medium-low heat, adding a little water to loosen it up if needed. For the squash, wrapping halves in foil and warming in a 350°F oven for about 10 minutes works beautifully to keep them tender but not dry.

FAQs

Can I make this Stuffed Acorn Squash with Tempeh, Mushrooms, and Cranberries Recipe gluten-free?

Absolutely! Just be sure to use tamari instead of soy sauce, as tamari is gluten-free. All other ingredients in the recipe are naturally gluten-free, making this a safe and delicious option.
Is tempeh necessary, or can I substitute it?

Tempeh gives the filling a nutty flavor and firm texture that’s hard to replace, but you can swap it with firm tofu or cooked lentils if needed. Just keep in mind the texture and flavor will vary slightly.
Can I prepare this recipe ahead of time?

Yes! You can roast the acorn squash and prepare the filling up to two days in advance. Store them separately in airtight containers and combine before reheating to keep textures fresh.
How do I know when the acorn squash is done roasting?

When a knife or fork slides in easily, and the flesh feels tender but not mushy, your squash is perfectly roasted. That usually takes about 40 minutes at 425°F.

Final Thoughts

I discovered this Stuffed Acorn Squash with Tempeh, Mushrooms, and Cranberries Recipe during a chilly fall weekend when I wanted something cozy but nourishing. Ever since, it’s become one of my go-to dishes—not just for special occasions but whenever I crave that warm, comforting feeling. I love sharing it with friends because it’s tasty, beautiful, and surprisingly simple once you get the hang of it. Give it a try—once you do, I guarantee you’ll want to make it again and again!