Name: Stuffed Acorn Squash with Tempeh and Cranberries Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 acorn squash, halved; Extra-virgin olive oil, for drizzling; Sea salt, to taste; 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; Parsley, chopped; A few pomegranate arils

If you’re craving a cozy, flavorful fall dish that’s as beautiful as it is satisfying, you’ve got to try this Stuffed Acorn Squash with Tempeh and Cranberries Recipe. It’s become one of my absolute favorites because it strikes this perfect balance between sweet, savory, and earthy flavors—all baked right inside those charming little acorn squash bowls. Trust me, once you try it, you’ll want to make it a regular part of your dinner rotation (and maybe even for holiday gatherings!).

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Why You’ll Love This Recipe

Perfect Fall Comfort: The roasted acorn squash adds a naturally sweet, tender base that feels like a hug from the inside out.
Hearty and Nutritious Filling: Tempeh provides plant-based protein with a satisfying texture, balanced by the earthiness of mushrooms and crunch of walnuts.
Burst of Bright Flavor: Dried cranberries and fresh herbs like sage and rosemary bring a lovely pop that lifts the whole dish.
Show-Stopping Presentation: Serving the filling right inside the squash makes for a beautiful table centerpiece, perfect for sharing.

Two halves of a small pumpkin sit in a white rectangular dish lined with white parchment paper; the pumpkin flesh is bright orange with a slightly rough texture, and each half is filled with a mixture of small chunks of mushrooms, nuts, herbs, and red pomegranate seeds, adding a mix of earthy browns, green, and bright red on top. Around the dish, there is a white marbled surface with a loose blue and white cloth, a white plate with a fork, a bowl of chopped nuts and dried fruit, some fresh sage leaves, a small dish of green herbs, and a glass of clear liquid. The scene is lit softly with natural light, creating a fresh and inviting look. photo taken with an iphone --ar 2:3 --v 7 - Stuffed Acorn Squash with Tempeh and Cranberries, healthy stuffed acorn squash, vegetarian fall recipes, vegan acorn squash dishes, cozy autumn dinner ideas

Ingredients You’ll Need

Every ingredient in this Stuffed Acorn Squash with Tempeh and Cranberries Recipe plays an essential role — from the firm, roasted squash vessel to the savory-sweet filling that’s bursting with texture and flavor. When shopping, look for firm, unblemished acorn squash with deep green and orange hues; fresher tempeh ensures a milder taste and better texture.

Flat lay of two halved acorn squashes with vibrant orange flesh and green ridged skins, a small pile of crumbled tempeh, a few whole cremini mushrooms with smooth brown caps, half a yellow onion with bright white and pale yellow layers, three uncracked garlic cloves with papery white skins, a small handful of coarsely chopped walnuts, a small white ceramic bowl of dark tamari sauce, a small white ceramic bowl of amber apple cider vinegar, a few sprigs of fresh green rosemary, a small pile of chopped sage leaves, a small white ceramic bowl filled with dried cranberries, fresh parsley sprigs with bright green leaves, and several glossy red pomegranate arils scattered nearby, all arranged in perfect symmetry on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Stuffed Acorn Squash with Tempeh and Cranberries, healthy stuffed acorn squash, vegetarian fall recipes, vegan acorn squash dishes, cozy autumn dinner ideas

Acorn squash: Choose small to medium ones for easy roasting and serving—smaller squash tend to be sweeter and less fibrous.
Tempeh: This fermented soy product adds a nutty, chewy protein that absorbs flavors beautifully when steamed before cooking.
Extra-virgin olive oil: The best quality you can find enhances both roasting and sautéing flavors.
Yellow onion: Adds sweetness and depth when caramelized slightly.
Cremini mushrooms: These have a rich, meaty flavor that complements the tempeh perfectly.
Garlic cloves: Minced fresh garlic brings aromatic warmth to the filling.
Walnuts: Coarsely chopped for a lovely crunchy contrast.
Tamari: Provides a gluten-free, richer alternative to soy sauce, lending umami depth.
Apple cider vinegar: Adds a subtle tang that brightens the whole flavor profile.
Fresh rosemary: Chopped finely for that piney, fragrant note.
Fresh sage: A classic herb pairing for squash, deepening the savory notes.
Dried cranberries: The sweet-tart burst perfectly balances the earthy filling.
Parsley and pomegranate arils: Fresh garnishes that brighten both flavor and presentation.
Sea salt and freshly ground black pepper: For seasoning to taste throughout the cooking process.

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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 like to play around with this Stuffed Acorn Squash with Tempeh and Cranberries Recipe depending on the season and what’s in my pantry. The beauty is how versatile this stuffing is—you can easily swap ingredients or adjust spices to make it your own.

Swap the tempeh for tofu or cooked lentils: If you prefer a softer protein or want to mix it up, these alternatives work beautifully, though I do love the nuttiness tempeh brings.
Add diced apples or pears: For extra sweetness and texture, especially around the holidays.
Use pecans instead of walnuts: They bring a buttery crunch that my family goes crazy for.
Spice it up slightly: A pinch of smoked paprika or cayenne adds a subtle warmth if you want a little kick.
Make it vegan without tamari: Substitute with coconut aminos if soy isn’t your thing.

How to Make Stuffed Acorn Squash with Tempeh and Cranberries Recipe

Step 1: Prepare and Roast the Squash

First things first: preheat your oven to 425°F and line a baking sheet with parchment paper. Cut your acorn squashes in half lengthwise and scoop out the seeds—don’t worry about the stringy parts, just get the seeds out cleanly. Place the squash halves cut side up on your tray, then drizzle each with a good splash of olive oil and sprinkle with salt and pepper. Roast them for about 40 minutes until the flesh is tender and easily pierced with a fork. It’s amazing to watch these transform in the oven—their sweetness really intensifies.

Step 2: Steam and Crumble the Tempeh

While your squash roasts, cut the tempeh into ½-inch cubes and steam it. I discovered steaming tempeh before cooking really mellows its bitterness and helps it absorb the flavors from your pan. Place the cubes in a steamer basket over simmering water, cover, and steam for 10 minutes. Once done, drain any excess water and crumble the tempeh using your hands or a fork—this gives a lovely, crumbly texture that blends perfectly with the other filling ingredients.

Step 3: Sauté the Filling

Heat a tablespoon of olive oil in a large skillet over medium heat. Toss in the chopped onion along with a pinch of salt and a few grinds of black pepper. Let it cook for about 5 minutes until it’s softened and slightly translucent. Add your diced cremini mushrooms and cook, stirring occasionally, until they release their juices and become soft—about 8 more minutes. Then stir in the crumbled tempeh, minced garlic, chopped walnuts, tamari, apple cider vinegar, chopped rosemary, and sage. Cook for 2 to 3 minutes more, adding a splash of water (about ¼ cup) if the pan looks dry. Finally, stir in the dried cranberries and season to taste with more salt and pepper if you need it. By the time the filling is done, your kitchen will smell incredible. This mix is bursting with layers of flavor and texture.

Step 4: Stuff the Squash and Garnish

Once your squash halves are roasted and tender, carefully spoon the filling into each cavity. Don’t hold back—the filling is generous, and you want every bite loaded with those delicious flavors. To finish, sprinkle with fresh parsley and a handful of jewel-like pomegranate arils. They not only add a pop of color but a juicy brightness that contrasts beautifully with the earthy stuffing. Serve warm and enjoy!

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

Steam Tempeh to Remove Bitterness: Steaming tempeh before cooking softens its texture and mellows its flavor, making it so much more enjoyable.
Don’t Overstuff the Squash: While you want plenty of filling, leaving a little room at the top prevents spills and keeps roasting even.
Use Fresh Herbs for Brightness: Rosemary and sage are the magic touch—fresh herbs lift the savory flavor beautifully.
Watch the Roasting Time Carefully: Roasting until tender but not mushy keeps the squash intact and holds the filling without falling apart.

How to Serve Stuffed Acorn Squash with Tempeh and Cranberries Recipe

Stuffed Acorn Squash with Tempeh and Cranberries Recipe - Serving

Garnishes

I’m all about simple yet stunning garnishes here. Fresh parsley adds a lovely green pop and bright herbal note, while those pomegranate arils bring sweetness and a burst of freshness that really make each bite sing. They also make the dish look like it belongs at a fancy dinner, though it’s super easy to pull together.

Side Dishes

I love pairing this with something light and fresh on the side like a crisp kale salad with lemon vinaigrette or a simple green bean almondine. If you want to keep it cozy, roasted Brussels sprouts or a wild rice pilaf also complement the richness of the stuffing perfectly.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served these individual stuffed squash halves on rustic wooden boards, surrounded by roasted nuts and extra cranberries scattered around for a festive look. You can even drizzle a little balsamic reduction or pomegranate molasses on top to elevate the presentation and make it feel extra indulgent.

Make Ahead and Storage

Storing Leftovers

Leftovers reheat wonderfully! I store the stuffed squash halves in an airtight container in the refrigerator for up to 3 days. If you know ahead of time, you can roast the squash and prepare the filling separately, then assemble and bake just before serving to keep everything fresh and vibrant.

Freezing

I’ve frozen the filling alone successfully, making it easy to thaw and stuff into fresh squash later. Avoid freezing the assembled stuffed squash if possible, as the texture can get a bit mushy upon reheating once frozen. Just pop the filling in freezer-safe containers for up to 2 months.

Reheating

To reheat, I cover the stuffed squash with foil and warm it in a 350°F oven for about 15–20 minutes until heated through. This method helps maintain the squash’s softness without drying out the filling—a microwave works in a pinch, but you might lose some texture that way.

FAQs

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

Absolutely! Just be sure to use tamari or coconut aminos labeled gluten-free to replace soy sauce. The rest of the ingredients are naturally gluten-free, making this dish safe and delicious for gluten-sensitive diets.
What if I don’t have tempeh—what’s a good substitute?

You can substitute tempeh with firm tofu, cooked lentils, or even cooked quinoa for a different texture and flavor but similar protein boost. Just adjust cooking times as tofu and lentils don’t need steaming like tempeh does.
Can I prepare this recipe ahead of time?

Yes! I often roast the squash and prepare the filling a day ahead. Store them separately in the fridge, then stuff and bake just before serving for the best texture and flavor.
How do I know when the acorn squash is done roasting?

It’s ready when you can easily pierce the flesh with a fork and it feels tender but still holds its shape. Roasting around 40 minutes at 425°F usually does the trick.
Can I use other winter squash for this recipe?

Definitely! Kabocha, delicata, or small butternut squash work well too, though roasting times may vary slightly depending on size and thickness.

Final Thoughts

This Stuffed Acorn Squash with Tempeh and Cranberries Recipe is seriously one of those dishes that feels both rustic and special. I love how the flavors come together so harmoniously, and it always gets compliments whenever I bring it to the table. Whether you’re cooking for cozy weeknights or festive feasts, this recipe hits all the right notes. I hope you enjoy making and sharing it as much as I do—once you try it, I bet it’ll become a favorite in your kitchen too!