Description
This delicious stuffed acorn squash recipe offers a hearty and healthy vegetarian meal perfect for fall. Roasted acorn squash halves are filled with a savory mixture of steamed tempeh, sautéed cremini mushrooms, aromatic herbs like rosemary and sage, crunchy walnuts, and sweet dried cranberries. Garnished with fresh parsley and pomegranate arils, this dish combines comforting flavors and textures for a satisfying, nutrient-rich dinner.
Ingredients
Scale
Acorn Squash
- 2 acorn squash, halved and seeds discarded
- Extra-virgin olive oil, for drizzling and cooking
- 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 fresh rosemary
- ¼ cup chopped fresh sage
- ⅓ cup dried cranberries
Garnish
- Fresh parsley, chopped
- Few pomegranate arils
Instructions
- Preheat and Prepare Squash: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Scoop out and discard the seeds from the acorn squash halves. Place them cut-side up on the baking sheet, drizzle with olive oil, and season with sea salt and freshly ground black pepper. Roast for 40 minutes or until the squash is tender when pierced with a fork.
- Steam Tempeh: While the squash roasts, cube the tempeh into ½-inch pieces. Place the cubes in a steamer basket set over a pot with 1 inch of simmering water. Cover and steam the tempeh for 10 minutes to mellow its flavor. Remove and drain any excess water, then crumble the tempeh by hand into coarse pieces.
- Sauté Vegetables and Combine Filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion with ½ teaspoon salt and grind fresh black pepper over it. Cook for about 5 minutes until softened. Add the diced cremini mushrooms and cook 8 minutes until soft, stirring occasionally. Stir in the crumbled tempeh, minced garlic, chopped walnuts, tamari, apple cider vinegar, chopped rosemary, and chopped sage. Cook for 2 to 3 more minutes, adding ¼ cup water as needed if the pan looks dry to keep the mixture moist. Stir in the dried cranberries and adjust seasoning with salt and pepper to taste.
- Stuff Squash and Garnish: Spoon the filling evenly into the roasted acorn squash halves. Garnish with chopped fresh parsley and a few pomegranate arils. Serve warm as a comforting autumn meal.
Notes
- This stuffed acorn squash recipe is perfect for a cozy fall dinner, combining earthy mushrooms and tempeh with warming herbs like sage and rosemary.
- Steaming the tempeh before sautéing helps to reduce its bitterness and improve texture.
- You can substitute walnuts with pecans or sunflower seeds for a nutty crunch.
- For extra flavor, sprinkle a little smoked paprika or chili flakes into the filling.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
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: 14 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
