Name: Stuffed Acorn Squash with Tempeh 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 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; Parsley, for garnish; A few pomegranate arils, for garnish

If you’re searching for a cozy, wholesome dish that’s perfect for fall or anytime you want a satisfying, plant-based meal, you’re in the right place. I absolutely love this Stuffed Acorn Squash with Tempeh Recipe because it’s packed with savory, tangy, and sweet flavors that really come together in the most comforting way. When I first tried this, it quickly became a favorite in my family – the kind of recipe you want to make again and again. Stick with me and I’ll walk you through everything you need to know so your version turns out perfect.

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Why You’ll Love This Recipe

Warm & Comforting: Roasting acorn squash brings out its natural sweetness, making every bite cozy and satisfying.
Protein-Packed Tempeh Filling: Tempeh adds hearty texture and plant-based protein that keeps you full and energized.
Burst of Flavor: With tangy apple cider vinegar, fragrant herbs, and sweet dried cranberries, it’s a flavor party in your mouth.
Easy to Customize: Versatile enough to tweak with your favorite nuts, herbs, or veggies.

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, plant-based stuffed acorn squash, healthy vegetarian acorn squash recipes, cozy fall acorn squash meal, vegan stuffed squash recipes

Ingredients You’ll Need

These ingredients work beautifully together to create a balanced filling full of hearty, herbaceous, and slightly sweet notes that complement the natural squash flavor. Plus, the tempeh gives a fantastic chewy texture. When shopping, look for firm, fresh acorn squash and a good-quality tempeh (I like organic or sprouted for the best taste).

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, plant-based stuffed acorn squash, healthy vegetarian acorn squash recipes, cozy fall acorn squash meal, vegan stuffed squash recipes

Acorn squash: Pick firm, deep-colored squash for the best roasting results.
Tempeh: Steaming it first softens the texture and prevents bitterness.
Extra-virgin olive oil: Use a high-quality oil for drizzling and sautéing to add richness.
Yellow onion: Adds sweetness and depth when softened.
Cremini mushrooms: Bring earthiness and a meaty texture to the filling.
Garlic cloves: Essential for aromatic flavor bursts.
Walnuts: Provide crunch and a nutty profile to contrast the soft squash.
Tamari: Gluten-free soy sauce alternative adds umami richness.
Apple cider vinegar: A little acidity brightens the overall flavor.
Rosemary & sage: Earthy fresh herbs complement the fall vibe perfectly.
Dried cranberries: Sweet-tart pop that livens up each bite.
Parsley & pomegranate arils: Fresh garnishes that add color and brightness.
Sea salt & black pepper: To season and bring everything together.

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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 love mixing things up with this Stuffed Acorn Squash with Tempeh Recipe depending on the season or what’s on hand. You can really make it your own without losing the essence of what makes it so tasty. Don’t hesitate to swap a few ingredients to fit your taste or dietary needs!

Swap Tempeh for Tofu: When I wanted a softer filling, I swapped tempeh for crumbled, pan-fried tofu and still loved the results.
Use Pecans or Cashews: For a different nutty crunch, I sometimes replace walnuts with whatever nuts I have, like pecans or cashews.
Fresh Herbs Variation: If you can’t find fresh rosemary or sage, dried versions work fine – just use a bit less so you don’t overpower the filling.
Add Grains: Toss in cooked quinoa or wild rice for a heartier filling that stretches the recipe further.

How to Make Stuffed Acorn Squash with Tempeh Recipe

Step 1: Roast the Acorn Squash to Perfection

Start by preheating your oven to 425°F – that nice high heat is key to caramelizing the squash’s edges. Cut the acorn squashes in half and scoop out the seeds. I usually save the seeds to roast later if I’m in the mood for snacks, but this recipe calls for discarding them. Place the squash halves cut-side up on a parchment-lined baking sheet. Drizzle generously with olive oil and sprinkle with sea salt and freshly cracked black pepper. Roast for about 40 minutes or until the flesh is tender when poked with a fork but still holds its shape. You’ll know it’s done when it’s beautifully golden and smells nutty and sweet.

Step 2: Steam and Crumble the Tempeh

While the squash roasts, you’ll want to take care of your tempeh. Cut it into ½-inch cubes and set up a steamer basket over a pot with about an inch of simmering water. Cover and steam for 10 minutes. This step is a game-changer because it removes the natural bitterness of tempeh and makes the texture much more pleasant. After steaming, drain any excess water and crumble the tempeh with your hands into bite-size pieces. This rustic crumble is what gives the filling such a hearty feel.

Step 3: Sauté Onions, Mushrooms, and Build Flavor

Heat a tablespoon of olive oil over medium heat in a large skillet. Toss in your chopped onion with a pinch of salt and some freshly ground black pepper, then cook for about five minutes until the onions soften and turn translucent. Next, add the diced cremini mushrooms and sauté for another eight minutes until they release their moisture and get tender. The combination of softened onions and mushrooms is the foundation for the savory depth in this filling.

Step 4: Combine Tempeh and Flavorful Ingredients

Now, mix in the crumbled tempeh, minced garlic, chopped walnuts, tamari, apple cider vinegar, rosemary, and sage. Cook everything together for two to three minutes, adding about ¼ cup of water if the pan starts drying out. This allows all those bold flavors to mingle and the walnuts to soften slightly. Finally, stir in the dried cranberries for a wonderful sweet-tart pop. Taste the filling and season with extra salt or pepper if needed.

Step 5: Stuff and Garnish the Squash

Once your acorn squash halves are tender and roasted, carefully scoop the flavorful tempeh mixture into each one, mounding it up nice and full. I love to finish by sprinkling chopped parsley and a few bright pomegranate arils on top—they add a fresh burst of color and brightness that really lifts the dish. Serve warm and get ready for compliments!

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Pro Tips for Making Stuffed Acorn Squash with Tempeh Recipe

Steam the Tempeh First: Steaming tempeh before using prevents bitterness and improves texture, a trick I discovered after several taste tests.
Don’t Skip Roasting Squash Cut-Side Up: This helps the flesh stay tender and caramelize beautifully without drying out.
Add Liquid as Needed: If your pan filling gets dry while mixing, a splash of water keeps things juicy without diluting flavor.
Balance Sweetness & Acidity: The dried cranberries and apple cider vinegar balance each other to keep the flavor bright but comforting.

How to Serve Stuffed Acorn Squash with Tempeh Recipe

Stuffed Acorn Squash with Tempeh Recipe - Serving

Garnishes

I always top mine with fresh flat-leaf parsley because it adds a light herbal note and vibrant green that brightens the plate. Pomegranate arils are my secret happy garnish—they add a juicy burst and festive touch that makes this dish feel special. If you want, toasted pumpkin seeds or extra walnuts on top make a nice crunchy finish too.

Side Dishes

This dish is pretty filling on its own but pairs beautifully with a simple mixed greens salad dressed with lemon vinaigrette or a bowl of warm quinoa for extra grainy goodness. On chilly nights, a cup of creamy carrot-ginger soup alongside makes the meal even more comforting.

Creative Ways to Present

For holidays or dinner parties, I’ve served the stuffed acorn squash on a large rustic wooden board surrounded by clusters of pomegranate seeds and fresh rosemary sprigs. You can also scoop out the filling and serve it alongside roasted veggies for variety, plating the squash halves as edible “bowls.” It’s also fun to use mini acorn squashes as individual portions for a charming presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to four days. If you want to save time, you can roast the squash and prepare the filling separately ahead of time. When you’re ready, just reheat and stuff the squash before serving.

Freezing

I’ve frozen the filling alone successfully by letting it cool completely, then portioning it in freezer-safe bags for up to three months. Squash tends to get a bit watery after freezing, so I prefer to roast fresh squash when serving rather than freezing stuffed halves.

Reheating

Reheat the filling gently in a skillet over medium-low heat, adding a splash of water if it seems dry. For the squash halves, warming in the oven at 350°F for about 10-15 minutes works well to bring back the tender texture without drying them out.

FAQs

Can I use other types of squash for this recipe?

Absolutely! While acorn squash is traditional and has a lovely sweetness and shape ideal for stuffing, you can try delicata or small kabocha squash as alternatives. Just adjust roasting time based on the squash size and firmness.
Is steaming the tempeh necessary?

Steaming isn’t absolutely required, but it greatly improves tempeh’s texture and reduces its bitterness. If short on time, you could try boiling or microwaving, but steaming remains my favorite method.
How do I make this recipe gluten-free?

Use tamari instead of regular soy sauce, which is usually gluten-free. Also double-check your tempeh brand to ensure it’s gluten-free, as some varieties include grains containing gluten.
Can I prepare this recipe vegan?

This recipe is naturally vegan, with all plant-based ingredients. Just confirm your tamari sauce is vegan-friendly (most are) and you’re all set to enjoy.

Final Thoughts

This Stuffed Acorn Squash with Tempeh Recipe holds a special place in my kitchen because it combines simple ingredients into a dish that feels both homey and a bit gourmet. Whenever I make it, the aromas fill the house and the flavors never disappoint. I hope you give it a try and find the same joy in preparing and sharing it as I do. It’s definitely one of those recipes you’ll want to make not just for yourself, but to impress friends and family – trust me, they’ll be asking for seconds!