When it comes to preparing meals that are both wholesome and packed with flavor, Stuffed Acorn Squash with Tempeh and Walnuts is a recipe that delivers on both fronts. This dish is perfect for festive dinners or even as a nourishing plant-based meal for any occasion. With its hearty ingredients and beautiful presentation, it’s a perfect showstopper that will leave your guests asking for more.
In this article, we’ll take you through everything you need to know about this wonderful recipe – from its origin and ingredients to step-by-step instructions on how to prepare it, variations to customize it, and answers to some frequently asked questions (FAQs). Let’s dive into this delicious journey!
What is Stuffed Acorn Squash with Tempeh and Walnuts?
Stuffed acorn squash with tempeh and walnuts is a deliciously hearty dish that combines roasted acorn squash, tempeh, mushrooms, walnuts, cranberries, and aromatic herbs to create a mouthwatering plant-based meal. The acorn squash serves as a perfect vessel for the filling, while the tempeh adds protein and a savory depth of flavor. The walnuts add a nice crunch, and the dried cranberries bring a touch of sweetness. The entire dish is beautifully garnished with fresh parsley and pomegranate arils, making it not only delicious but also visually stunning.
This recipe is naturally vegan and gluten-free, offering a wholesome option for those following a plant-based or allergy-friendly diet.
The Origin of Stuffed Acorn Squash with Tempeh and Walnuts
Acorn squash is native to North America and has long been a staple in indigenous cuisine. Its sweet, nutty flavor pairs wonderfully with savory fillings, making it a popular choice for stuffing. The tradition of stuffing vegetables, especially squash, can be traced back to many cultures that have used seasonal produce to create hearty, filling meals.
Tempeh, on the other hand, is a traditional Indonesian product made from fermented soybeans. It has a firm texture and a mild, nutty flavor, which makes it an excellent protein source in plant-based dishes. The combination of acorn squash and tempeh in this recipe reflects a fusion of traditional North American ingredients with plant-based protein from Indonesia, offering a modern twist on classic dishes.
Ingredients for Stuffed Acorn Squash with Tempeh and Walnuts (Serves 4)
To make this savory dish, you’ll need the following ingredients:
For the Squash:
- 2 acorn squash, halved and seeds removed
- Olive oil, for drizzling
- Salt & black pepper, to taste
For the Filling:
- 1 (8 oz) package tempeh, cubed
- ½ yellow onion, chopped
- 8 oz cremini mushrooms, diced
- 3 garlic cloves, minced
- â…“ cup walnuts, coarsely chopped
- 1 tbsp tamari or soy sauce
- 1 tbsp apple cider vinegar
- ½ tbsp chopped rosemary
- ¼ cup chopped fresh sage
- â…“ cup dried cranberries
- ¼ cup water (as needed for cooking)
Garnish:
- Fresh parsley
- Pomegranate arils (optional, for garnish)
Step-by-Step Directions for Stuffed Acorn Squash with Tempeh and Walnuts
Now that we have all our ingredients ready, let’s walk through the step-by-step process of creating this dish. Follow these instructions for a perfectly stuffed acorn squash:
Step 1: Roast the Squash
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent the squash from sticking.
- Drizzle the acorn squash halves with olive oil, and season with salt and black pepper. This simple seasoning enhances the natural sweetness of the squash.
- Place the squash halves cut-side up on the baking sheet and roast them for about 40 minutes, or until the squash is fork-tender. The roasting time may vary depending on the size of your squash, so check for tenderness with a fork.
Step 2: Steam the Tempeh
While the squash is roasting, it’s time to prepare the tempeh:
- Steam the cubed tempeh by placing it in a steamer basket over 1 inch of simmering water. Cover the basket and let it steam for about 10 minutes.
- After steaming, drain the tempeh and crumble it by hand into smaller pieces. This will allow it to absorb the flavors in the filling more effectively.
Step 3: Make the Filling
- Heat olive oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until softened. Add salt and pepper to taste.
- Add the diced mushrooms to the skillet and cook until they become soft and release their moisture, around 8 minutes.
- Stir in the crumbled tempeh, minced garlic, chopped walnuts, tamari, apple cider vinegar, rosemary, and sage. Stir everything together and cook for about 2–3 minutes. If the mixture becomes too dry, you can add a splash of water to help everything come together.
- Stir in the dried cranberries and taste for seasoning. Adjust the salt, pepper, or vinegar as needed to balance the flavors.
Step 4: Stuff and Serve
- Once the squash halves are done roasting, stuff each half with the tempeh and walnut mixture. Spoon the filling generously into the center of the roasted squash.
- For an extra touch of color and flavor, garnish with fresh parsley and pomegranate arils. The pomegranate adds a beautiful burst of color and a pop of sweetness to contrast the savory filling.
Your Stuffed Acorn Squash with Tempeh and Walnuts is now ready to serve! It’s a perfect main dish for a festive gathering or a nourishing plant-based meal on any day.
Variations of Stuffed Acorn Squash with Tempeh and Walnuts
While this recipe is fantastic as is, there are many ways you can customize it to suit your tastes or dietary needs. Here are a few variations:
- Make it Smoky: Add a dash of smoked paprika or a few drops of liquid smoke to the filling for a smoky flavor that complements the sweetness of the squash.
- Protein Twist: If tempeh isn’t your thing, you can substitute it with other plant-based proteins like lentils or chickpeas. Both options work well with the other ingredients and add a hearty texture to the dish.
- Festive Flair: For a richer, more festive flavor, top the stuffed squash with a drizzle of tahini or crumbled vegan feta. These additions bring a creamy element that balances out the dish’s earthy and savory notes.
FAQs About Stuffed Acorn Squash with Tempeh and Walnuts
1. Can I prepare this dish ahead of time?
Yes! You can roast the squash and prepare the filling in advance. Simply store the roasted squash and tempeh filling separately in the fridge for up to 2 days. When you’re ready to serve, just reheat the filling, stuff the squash, and garnish before serving.
2. Can I freeze Stuffed Acorn Squash with Tempeh and Walnuts?
You can freeze the stuffed squash for up to 1 month. To do so, allow the stuffed squash to cool completely before wrapping it tightly in plastic wrap or foil. When you’re ready to eat, reheat in the oven at 350°F (175°C) until warmed through.
3. Can I use other types of squash?
While acorn squash works beautifully in this recipe, you can substitute it with other types of squash, such as butternut squash or kabocha squash. These varieties will offer slightly different textures and flavors, but they’ll still make a delicious vessel for the filling.
4. Is this recipe gluten-free?
Yes, this recipe is gluten-free. Be sure to use tamari (instead of soy sauce) if you need to avoid gluten, as tamari is typically brewed without wheat.
Conclusion
In conclusion, Stuffed Acorn Squash with Tempeh and Walnuts is a wholesome, flavorful, and visually stunning dish that’s perfect for any occasion. With its delightful combination of roasted squash, savory tempeh, crunchy walnuts, and sweet cranberries, this recipe is both nourishing and satisfying. Plus, it’s highly customizable, allowing you to make it your own with variations to suit your tastes.
Whether you’re preparing it for a holiday meal, a weeknight dinner, or as part of a larger spread, this dish will undoubtedly impress your guests and leave everyone feeling full and content. We hope you enjoy making and savoring this wonderful plant-based creation!
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Stuffed Acorn Squash with Tempeh and Walnuts: A Festive and Nourishing Plant-Based Meal
- Total Time: 1 hour
Description
Stuffed acorn squash with tempeh and walnuts is a deliciously hearty dish that combines roasted acorn squash, tempeh, mushrooms, walnuts, cranberries, and aromatic herbs to create a mouthwatering plant-based meal. The acorn squash serves as a perfect vessel for the filling, while the tempeh adds protein and a savory depth of flavor. The walnuts add a nice crunch, and the dried cranberries bring a touch of sweetness. The entire dish is beautifully garnished with fresh parsley and pomegranate arils, making it not only delicious but also visually stunning.
This recipe is naturally vegan and gluten-free, offering a wholesome option for those following a plant-based or allergy-friendly diet.
Ingredients
For the Squash:
-
2 acorn squash, halved and seeds removed
-
Olive oil, for drizzling
-
Salt & black pepper, to taste
For the Filling:
-
1 (8 oz) package tempeh, cubed
-
½ yellow onion, chopped
-
8 oz cremini mushrooms, diced
-
3 garlic cloves, minced
-
â…“ cup walnuts, coarsely chopped
-
1 tbsp tamari or soy sauce
-
1 tbsp apple cider vinegar
-
½ tbsp chopped rosemary
-
¼ cup chopped fresh sage
-
â…“ cup dried cranberries
-
¼ cup water (as needed for cooking)
Garnish:
-
Fresh parsley
-
Pomegranate arils (optional, for garnish)
Instructions
- Roast the Squash:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Drizzle squash halves with olive oil, salt, and pepper.
- Roast cut-side up for 40 minutes, until fork-tender.
- Steam the Tempeh:
- Place cubed tempeh in a steamer basket over 1 inch of simmering water.
- Cover and steam for 10 minutes. Drain and crumble with hands.
- Make the Filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onion with salt and pepper for 5 minutes.
- Add mushrooms and cook until soft, ~8 minutes.
- Stir in crumbled tempeh, garlic, walnuts, tamari, vinegar, rosemary, and sage.
- Cook 2–3 minutes, adding water if pan gets dry.
- Stir in cranberries and adjust seasoning.
- Stuff & Serve:
- Spoon filling into roasted squash halves.
- Garnish with parsley and pomegranate arils.
Notes
Serving Suggestion: Drizzle with a touch of maple syrup or balsamic glaze for a hint of sweetness and added depth. This dish also pairs wonderfully with a side of leafy greens or wild rice for a well-rounded, hearty meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: Stuffed Acorn Squash with Tempeh and Walnuts
