Ever wonder how to turn a humble squash into a showstopping autumn dinner? What if you could whip up Stuffed Acorn Squash that earns a 4.71 rating from 17 happy eaters, yet takes just 1 hour to make? This recipe’s your ticket to a vegetarian fall meal that’s perfect for cozy nights, holiday gatherings, or impressing friends. Packed with a savory mix of tempeh, mushrooms, walnuts, and herbs, and kissed with sage and rosemary, these squash boats are as flavorful as they are festive. Grab your baking sheet, and let’s make some fall magic—your kitchen’s about to smell like a crisp autumn day!
Why This Stuffed Acorn Squash Recipe Rocks (And Quick Stats)
This Stuffed Acorn Squash is a total winner: it transforms tender roasted acorn squash into edible bowls filled with a hearty, umami-packed mix of tempeh, mushrooms, and cranberries, with cozy sage and rosemary vibes. It’s vegetarian, vegan-friendly, and perfect as a main course or festive side. With a solid 4.71 rating from 17 votes, it’s a crowd-pleaser that’s approachable for beginners yet elegant enough for special occasions. Ready in just 1 hour, it’s your go-to for a wholesome, autumnal meal.
- Time: 20 minutes prep, 40 minutes cooking. Total? 1 hour.
- Difficulty: Beginner-friendly. If you can roast and sauté, you’re set!
- Servings: 4 (4 squash halves), perfect as a main or side for fall dinners.
- Why it shines: Hearty, festive, and versatile—savory, sweet, or customized to your taste!
Essential Ingredients: The Heart of Your Stuffed Acorn Squash
Let’s dive into the ingredients that make these Stuffed Acorn Squash so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.
- 2 acorn squash, halved: Sweet, tender vessels for the filling. Sub: Butternut squash, delicata squash, or small pumpkins (adjust roasting time).
- 1 (8-ounce) package tempeh: Protein-packed, nutty base. Sub: Crumbled tofu, lentils, or cooked ground meat (non-vegetarian).
- 1 tablespoon extra-virgin olive oil, plus more for drizzling: Adds richness and aids cooking. Sub: Avocado oil or melted butter (non-vegan).
- ½ yellow onion, chopped: Sweet, savory foundation. Sub: White onion or shallots.
- 8 ounces cremini mushrooms, diced: Meaty, umami depth. Sub: Shiitake, oyster, or button mushrooms.
- 3 garlic cloves, minced: Bold, aromatic flavor. Sub: ¾ teaspoon garlic powder.
- â…“ cup coarsely chopped walnuts: Crunchy, nutty texture. Sub: Pecans, almonds, or sunflower seeds for nut-free.
- 1 tablespoon tamari: Savory, umami boost. Sub: Soy sauce or coconut aminos for gluten-free.
- 1 tablespoon apple cider vinegar: Tangy brightness. Sub: Lemon juice or white vinegar.
- ½ tablespoon chopped rosemary: Warm, earthy fall flavor. Sub: ½ teaspoon dried rosemary or thyme.
- ¼ cup chopped sage: Cozy, autumnal herbiness. Sub: 1 tablespoon dried sage or fresh thyme.
- â…“ cup dried cranberries: Sweet-tart pops of flavor. Sub: Raisins, chopped dried apricots, or fresh pomegranate arils.
- Parsley and a few pomegranate arils, for garnish: Fresh, colorful finish. Sub: Cilantro or skip arils.
- Sea salt and freshly ground black pepper: Enhances all flavors. Adjust to taste.
With about 13 ingredients, this dish is simple yet festive. Fresh herbs and tempeh make it a fall flavor star.
(Word count: ~400. Let’s cook!)
Step-by-Step Instructions: Your Path to Fall Squash Perfection
Ready to make these Stuffed Acorn Squash? It’s a straightforward recipe that’s as fun to assemble as it is to eat. I’ll guide you with easy steps and pro tips to nail it, whether you’re cooking tonight or prepping for a fall feast. Let’s do it!
Step 1: Roast the Squash (40 Minutes)
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Halve 2 acorn squash, scoop out and discard the seeds, and place cut-side up on the baking sheet. Drizzle with olive oil and sprinkle with pinches of sea salt and black pepper.
- Roast for 40 minutes or until tender when pierced with a fork. Tip: Check at 35 minutes—smaller squash may cook faster.
Step 2: Prepare the Tempeh (10 Minutes)
- Cut 1 (8-ounce) package tempeh into ½-inch cubes. Place in a steamer basket over a pot with 1 inch of water. Bring to a simmer, cover, and steam for 10 minutes to reduce bitterness. Tip: Don’t skip steaming—it improves texture and flavor!
- Remove, drain excess water, and crumble the tempeh with your hands. Set aside.
Step 3: Make the Filling (15 Minutes)
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ½ chopped yellow onion, ½ teaspoon sea salt, and several grinds of black pepper. Cook for 5 minutes, stirring occasionally, until softened.
- Add 8 ounces diced cremini mushrooms and cook, stirring, for 8 minutes until soft and browned.
- Stir in the crumbled tempeh, 3 minced garlic cloves, ⅓ cup chopped walnuts, 1 tablespoon tamari, 1 tablespoon apple cider vinegar, ½ tablespoon chopped rosemary, and ¼ cup chopped sage. Cook for 2-3 minutes, adding ¼ cup water as the pan gets dry. Tip: Keep stirring to prevent sticking.
- Stir in â…“ cup dried cranberries and season to taste with more salt or pepper if needed.
Step 4: Assemble and Serve (5 Minutes)
- Spoon the filling evenly into the roasted squash halves, packing it lightly.
- Garnish with chopped parsley and a few pomegranate arils for a festive pop.
(Word count: ~750. Time to serve!)
Assembly and Serving: Making Your Stuffed Acorn Squash Shine
Your Stuffed Acorn Squash is ready to steal the show! Serving is simple—about 2 minutes—and makes every plate a fall masterpiece. Here’s how to do it:
- Plate It Up: Serve 1 squash half per person (4 servings) as a main or side. Place on plates or a rustic platter for family-style serving.
- Garnish with Flair: Sprinkle with chopped parsley and a few pomegranate arils for color and crunch. Tip: A drizzle of extra olive oil or balsamic glaze adds elegance.
- Serve with Sides: As a main, pair with a green salad, roasted Brussels sprouts, or quinoa. As a side, serve with roasted tofu, turkey (non-vegetarian), or mashed potatoes for a holiday feast.
- Presentation Hacks: Arrange squash on a wooden board or colorful platter to highlight the golden filling and green herbs. Serve with a small bowl of extra cranberries or nuts for texture.
Pro tip: Let guests add their own garnishes or a drizzle of maple syrup at the table for a fun, interactive meal.
(Word count: ~1,050. Storage tips next!)
Storage and Make-Ahead Tips: Keep It Fresh and Ready
These Stuffed Acorn Squash are best enjoyed fresh, but they’re great for meal prep or holiday planning. Here’s how to store them for max flavor and freshness, plus make-ahead hacks.
Storage Basics
- Room Temp: Cool completely, then keep covered for up to 2 hours before storing.
- Fridge: Store in an airtight container for up to 4-5 days. The squash may soften slightly, so reheat gently.
- Freezer: Freeze unbaked stuffed squash in a freezer-safe dish, tightly covered, for up to 2 months. Thaw overnight in the fridge before baking.
Reheating Tricks
- Oven: Reheat at 350°F, covered, for 15-20 minutes until warm. Uncover for the last 5 minutes for a crisp filling.
- Microwave: Heat individual halves for 1-2 minutes, covered, until warm. Add a drizzle of olive oil to prevent drying.
- Tip: Refresh with a sprinkle of fresh herbs or a splash of apple cider vinegar after reheating to restore flavor.
Make-Ahead Magic
- Filling: Prepare the tempeh-mushroom filling up to 2 days ahead; store in the fridge. Reheat gently before stuffing.
- Squash: Roast squash up to 1 day ahead; store in the fridge wrapped in a damp towel to keep fresh.
- Full Dish: Assemble stuffed squash (unbaked) up to 1 day ahead; cover and refrigerate. Bake as directed, adding 5-10 minutes if cold.
- Tip: Freeze unbaked squash for a ready-to-go meal—perfect for busy nights or holiday prep!
This dish’s hearty ingredients make it ideal for meal prep. Health bonus: It’s packed with protein (about 12g per serving from tempeh), fiber (5g from squash and veggies), and vitamins A and C for a balanced meal (~350 calories per serving).
(Word count: ~1,350. Let’s get creative!)
Recipe Variations: Make It Your Own
These Stuffed Acorn Squash are a canvas for creativity. Here are five easy twists to keep things exciting—all take under 10 extra minutes and prepare the same way.
- Spicy Kick: Add ¼ teaspoon red pepper flakes or a diced jalapeño to the filling. Top with hot sauce. Health perk: Capsaicin boosts metabolism.
- Mediterranean Twist: Swap sage and rosemary for 1 tablespoon chopped oregano and add ¼ cup crumbled feta (or vegan feta). Bright and tangy!
- Vegan Vibes: Already vegan, but enhance with 2 tablespoons nutritional yeast in the filling for a cheesy boost.
- Grain Boost: Mix in ½ cup cooked quinoa or brown rice with the filling for extra heartiness. Health perk: More fiber.
- Sweet and Savory: Swap cranberries for chopped dried apricots and drizzle with 1 teaspoon maple syrup before serving. Cozy and balanced!
These variations make every batch feel new. Mix and match to find your fave Stuffed Acorn Squash style!
(Word count: ~1,600. Wrapping it up!)
Let’s Dish It Up: Your Turn to Savor
You did it! From that first curious question to a tray of golden Stuffed Acorn Squash, you’ve got a recipe that’s cozy, healthy, and oh-so-versatile. With its savory tempeh filling, sweet cranberries, and fragrant herbs, it’s perfect for fall dinners, holiday sides, or impressing friends. So grab your baking sheet, sprinkle on those pomegranate arils, and dig in. Share your favorite twists in the comments—I’m all ears! Happy cooking, friends!
(Word count: ~1,750. FAQs to finish!)
Print
Stuffed Acorn Squash
Description
Ever wonder how to turn a humble squash into a showstopping autumn dinner? What if you could whip up Stuffed Acorn Squash that earns a 4.71 rating from 17 happy eaters, yet takes just 1 hour to make? This recipe’s your ticket to a vegetarian fall meal that’s perfect for cozy nights, holiday gatherings, or impressing friends.
Ingredients
Let’s dive into the ingredients that make these Stuffed Acorn Squash so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.
- 2 acorn squash, halved: Sweet, tender vessels for the filling. Sub: Butternut squash, delicata squash, or small pumpkins (adjust roasting time).
- 1 (8-ounce) package tempeh: Protein-packed, nutty base. Sub: Crumbled tofu, lentils, or cooked ground meat (non-vegetarian).
- 1 tablespoon extra-virgin olive oil, plus more for drizzling: Adds richness and aids cooking. Sub: Avocado oil or melted butter (non-vegan).
- ½ yellow onion, chopped: Sweet, savory foundation. Sub: White onion or shallots.
- 8 ounces cremini mushrooms, diced: Meaty, umami depth. Sub: Shiitake, oyster, or button mushrooms.
- 3 garlic cloves, minced: Bold, aromatic flavor. Sub: ¾ teaspoon garlic powder.
- â…“ cup coarsely chopped walnuts: Crunchy, nutty texture. Sub: Pecans, almonds, or sunflower seeds for nut-free.
- 1 tablespoon tamari: Savory, umami boost. Sub: Soy sauce or coconut aminos for gluten-free.
- 1 tablespoon apple cider vinegar: Tangy brightness. Sub: Lemon juice or white vinegar.
- ½ tablespoon chopped rosemary: Warm, earthy fall flavor. Sub: ½ teaspoon dried rosemary or thyme.
- ¼ cup chopped sage: Cozy, autumnal herbiness. Sub: 1 tablespoon dried sage or fresh thyme.
- â…“ cup dried cranberries: Sweet-tart pops of flavor. Sub: Raisins, chopped dried apricots, or fresh pomegranate arils.
- Parsley and a few pomegranate arils, for garnish: Fresh, colorful finish. Sub: Cilantro or skip arils.
- Sea salt and freshly ground black pepper: Enhances all flavors. Adjust to taste.
With about 13 ingredients, this dish is simple yet festive. Fresh herbs and tempeh make it a fall flavor star.
(Word count: ~400. Let’s cook!)
Instructions
Step 1: Roast the Squash (40 Minutes)
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Halve 2 acorn squash, scoop out and discard the seeds, and place cut-side up on the baking sheet. Drizzle with olive oil and sprinkle with pinches of sea salt and black pepper.
- Roast for 40 minutes or until tender when pierced with a fork. Tip: Check at 35 minutes—smaller squash may cook faster.
Step 2: Prepare the Tempeh (10 Minutes)
- Cut 1 (8-ounce) package tempeh into ½-inch cubes. Place in a steamer basket over a pot with 1 inch of water. Bring to a simmer, cover, and steam for 10 minutes to reduce bitterness. Tip: Don’t skip steaming—it improves texture and flavor!
- Remove, drain excess water, and crumble the tempeh with your hands. Set aside.
Step 3: Make the Filling (15 Minutes)
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ½ chopped yellow onion, ½ teaspoon sea salt, and several grinds of black pepper. Cook for 5 minutes, stirring occasionally, until softened.
- Add 8 ounces diced cremini mushrooms and cook, stirring, for 8 minutes until soft and browned.
- Stir in the crumbled tempeh, 3 minced garlic cloves, ⅓ cup chopped walnuts, 1 tablespoon tamari, 1 tablespoon apple cider vinegar, ½ tablespoon chopped rosemary, and ¼ cup chopped sage. Cook for 2-3 minutes, adding ¼ cup water as the pan gets dry. Tip: Keep stirring to prevent sticking.
- Stir in â…“ cup dried cranberries and season to taste with more salt or pepper if needed.
Step 4: Assemble and Serve (5 Minutes)
- Spoon the filling evenly into the roasted squash halves, packing it lightly.
- Garnish with chopped parsley and a few pomegranate arils for a festive pop.
(Word count: ~750. Time to serve!)
FAQs: Your Stuffed Acorn Squash Questions Answered
Got questions? I’ve got friendly answers to keep your squash game strong.
How long does it take to make Stuffed Acorn Squash?
Just 1 hour! 20 minutes prep, 40 minutes cooking. Perfect for fall dinners or holidays.
Is Stuffed Acorn Squash healthy? What are the benefits?
Yes! It’s got 12g protein (from tempeh), 5g fiber (from squash and veggies), and vitamins A and C. Vegan, gluten-free, and balanced (~350 calories per serving).
Can I make it without tempeh?
Yes! Swap tempeh for crumbled tofu, lentils, or cooked quinoa for a plant-based option, or ground meat for non-vegetarian.
How do I store leftovers to keep them fresh?
Fridge for 4-5 days in an airtight container. Freeze unbaked for 2 months. Reheat with a drizzle of olive oil or tamari.
Can I use other squash?
Absolutely! Swap acorn squash for butternut, delicata, or small pumpkins. Adjust roasting time as needed.
How do I make it less savory?
Reduce tamari to ½ tablespoon and add 1 tablespoon maple syrup or extra cranberries for a sweeter balance.