Description
This Stuffed Acorn Squash recipe features tender roasted acorn squash halves filled with a savory tempeh and mushroom mixture accented by walnuts, dried cranberries, and aromatic herbs. Steamed tempeh is crumbled and sautéed with garlic, onions, mushrooms, and a touch of tamari and apple cider vinegar for a flavorful, hearty vegetarian dish that is perfect for fall and winter meals.
Ingredients
Scale
Acorn Squash
- 2 acorn squash, halved
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- 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
- Parsley, chopped
- A few pomegranate arils
Instructions
- Preheat and Prepare Squash. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Scoop out the seeds from the acorn squash halves and discard them. Place the squash halves cut-side up on the lined baking sheet, drizzle with olive oil, and season with sea salt and freshly ground black pepper.
- Roast Squash. Roast the acorn squash in the preheated oven for 40 minutes or until the flesh is soft and tender when pierced with a fork.
- Steam Tempeh. While the squash roasts, cut the tempeh into ½-inch cubes. Place the cubes in a steamer basket over a pot with about 1 inch of simmering water. Cover and steam for 10 minutes to soften and mellow the tempeh’s flavor. Drain any excess water, then crumble the tempeh with your hands into small pieces.
- Sauté Vegetables. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion along with ½ teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, for about 5 minutes until the onion is translucent.
- Add Mushrooms and Cook. Add the diced cremini mushrooms to the skillet and continue cooking, stirring often, for approximately 8 minutes until the mushrooms are softened and have released most of their moisture.
- Combine Filling Ingredients. Stir in the crumbled tempeh, minced garlic, chopped walnuts, tamari, apple cider vinegar, chopped rosemary, and chopped sage. Cook the mixture for 2 to 3 minutes more, adding ¼ cup water as needed if the mixture becomes dry to keep it moist and flavorful.
- Finish Filling. Stir in the dried cranberries and adjust seasoning with salt and pepper to taste. Remove from heat once everything is well combined and heated through.
- Stuff Squash and Garnish. Spoon the prepared filling evenly into the roasted acorn squash halves. Garnish with chopped parsley and a few pomegranate arils for a pop of color and freshness. Serve warm.
Notes
- You can substitute walnuts with pecans or almonds for a different nutty flavor.
- If you don’t have tamari, use soy sauce or coconut aminos as alternatives.
- For added sweetness, drizzle a little maple syrup over the filling before serving.
- Make sure to steam the tempeh first to reduce its bitterness before crumbling and cooking.
- This dish is vegetarian and can be made vegan by ensuring tamari or soy sauce is gluten-free and vegan-friendly.
- Leftover stuffed squash can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 320
- Sugar: 8g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
