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Stuffed Acorn Squash with Tempeh and Walnuts

Stuffed Acorn Squash with Tempeh and Walnuts: A Festive and Nourishing Plant-Based Meal

  • Author: David Andersson
  • 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

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Find it online: https://recipesmaria.com/stuffed-acorn-squash-with-tempeh-and-walnuts-recipe/