Description

This Vegan Stuffed Acorn Squash recipe features tender roasted acorn squash halves filled with a savory mixture of steamed tempeh, sautéed mushrooms, onions, garlic, walnuts, and fragrant herbs. Finished with dried cranberries for a touch of sweetness and garnished with fresh parsley and pomegranate arils, this dish offers a delightful balance of flavors and textures, perfect for a nutritious and comforting meal.

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

Parsley, for garnish
A few pomegranate arils, for garnish

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Instructions

Preheat and Roast Squash: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Scoop out and discard the seeds from the halved acorn squashes. Place the halves cut-side up on the baking sheet, drizzle generously with olive oil, and sprinkle with sea salt and black pepper. Roast for 40 minutes, or until the flesh is 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 set over a pot filled with about 1 inch of simmering water. Cover and steam the tempeh for 10 minutes to soften and remove bitterness. Once done, drain any excess water and crumble the tempeh using your hands into coarse pieces.
Sauté Aromatics and Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion along with ½ teaspoon salt and a few grinds of black pepper. Cook for about 5 minutes until the onion softens. Add the diced cremini mushrooms and continue to cook, stirring frequently, until the mushrooms are soft and have released their moisture, about 8 minutes.
Add Tempeh and Flavorings: Stir the crumbled tempeh into the skillet along with minced garlic, chopped walnuts, tamari, apple cider vinegar, rosemary, and sage. Cook the mixture for 2 to 3 more minutes, stirring often. Add about ¼ cup of water if the pan becomes too dry to help meld the flavors.
Finish Filling: Stir in the dried cranberries and adjust seasoning with salt and pepper to taste. Remove the skillet from heat when everything is heated through and well combined.
Assemble and Serve: Spoon the warm tempeh and mushroom filling into the roasted acorn squash halves. Garnish each serving with fresh parsley and a few pomegranate arils for a festive and colorful finish. Serve immediately and enjoy!

Notes

Steaming the tempeh before sautéing helps remove its natural bitterness and improves texture.
You can substitute tamari with soy sauce if not avoiding gluten.
Feel free to add more dried cranberries or nuts for extra texture and sweetness.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
For a nuttier flavor, lightly toast the walnuts before adding to the filling.

Nutrition

Serving Size: 1 acorn squash half with filling
Calories: 320 kcal
Sugar: 10 g
Sodium: 320 mg
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 7 g
Protein: 15 g
Cholesterol: 0 mg