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

Scale

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.
⅓ 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.
⅓ 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!)

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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 ⅓ 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!)