Description
This stuffed acorn squash recipe is a hearty and flavorful vegetarian dish perfect for fall. Roasted acorn squash halves are filled with a savory mixture of steamed tempeh, sautéed mushrooms, walnuts, dried cranberries, and fresh herbs like rosemary and sage, creating a comforting and nutritious meal that combines sweet, earthy, and tangy flavors.
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
- Fresh parsley
- Pomegranate arils
Instructions
- Roast the Acorn Squash: Preheat the oven to 425°F and line a baking sheet with parchment paper. 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 pinches of sea salt and freshly ground black pepper. Roast for 40 minutes or until the squash is tender when 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 filled with 1 inch of simmering water. Cover and steam for 10 minutes to soften and reduce bitterness. Remove from heat, drain any excess water, and crumble the tempeh by hand into small pieces.
- Sauté Vegetables and Combine Filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion, ½ teaspoon sea salt, and several grinds of black pepper. Cook for 5 minutes until the onion is soft and translucent. Add the diced mushrooms and sauté, stirring frequently, until the mushrooms are softened, about 8 minutes.
- Add Remaining Ingredients to Filling: Stir in the crumbled tempeh, minced garlic, chopped walnuts, tamari, apple cider vinegar, rosemary, and sage. Cook the mixture for 2 to 3 more minutes, stirring often. If the pan becomes dry, add up to ¼ cup water to loosen the filling. Stir in the dried cranberries and adjust seasoning with salt and pepper to taste.
- Stuff and Garnish the Squash: Spoon the prepared filling evenly into the roasted acorn squash halves. Garnish with fresh parsley and a scattering of pomegranate arils for a pop of color and freshness. Serve warm.
Notes
- This dish is perfect for cozy fall dinners as the sage and rosemary bring warm, aromatic flavors.
- Steaming tempeh before using it helps to soften it and reduce bitterness.
- You can substitute walnuts with pecans or other nuts for a different texture.
- For added sweetness, drizzle a little maple syrup over the stuffed squash before serving.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in the oven.
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 0 mg
