Stuffed Acorn Squash

why make this recipe

Stuffed acorn squash is a delicious and comforting dish that brings both flavor and nutrition to your table. This recipe combines the earthy taste of acorn squash with a hearty filling made of tempeh, mushrooms, and nuts, making it a perfect option for anyone looking to enjoy a healthy meal. It’s also a great choice for vegetarians and can be served as a stunning centerpiece for any dinner, especially during the fall season.

how to make Stuffed Acorn Squash

Ingredients:

2 acorn squash (halved)
1 (8-ounce) package tempeh
1 tablespoon extra-virgin olive oil (more for drizzling)
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
Parsley and a few pomegranate arils (for garnish)
Sea salt and freshly ground black pepper

Directions:

Preheat the oven to 425°F and line a baking sheet with parchment paper. Scoop out and discard the seeds from the squash.
Place the squash halves on the baking sheet, drizzle them with olive oil, and sprinkle with salt and pepper. Roast cut-side up for 40 minutes, or until tender.
While the squash roasts, cut the tempeh into ½-inch cubes and place them in a steamer basket set over a pot filled with 1 inch of water. Bring the water to a simmer, cover the pot, and steam for 10 minutes. Remove and drain any excess water, then crumble the tempeh with your hands.
Heat the olive oil in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and several grinds of black pepper. Cook for 5 minutes.
Add the mushrooms and cook, stirring, until they are soft, about 8 minutes. Stir in the crumbled tempeh, garlic, walnuts, tamari, apple cider vinegar, rosemary, and sage. Cook for 2 to 3 minutes more, adding ¼ cup water as needed.
Stir in the cranberries and season to taste. Scoop the filling into the roasted acorn squash halves and garnish with parsley and pomegranate arils.

how to serve Stuffed Acorn Squash

Serve the stuffed acorn squash warm, right after you finish cooking. You can pair it with a fresh salad or some crusty bread for a well-rounded meal. This dish looks beautiful on a plate, so consider garnishing each half with fresh herbs and pomegranate for an eye-catching presentation.

how to store Stuffed Acorn Squash

If you have leftovers, store the stuffed squash in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. You can also freeze the filling separately if you don’t want to freeze the whole squash. Just make sure to cool it completely before storing.

tips to make Stuffed Acorn Squash

Don’t rush the roasting time for the acorn squash; it’s key to making it tender and delicious.
Feel free to adjust the seasoning to your liking. If you prefer it spicy, add a pinch of red pepper flakes or a dash of hot sauce to the filling.
Choose different nuts or grains for the stuffing if you want to mix things up. Quinoa or pecans can be great substitutes.

variation

You can easily modify this recipe based on your dietary preferences. For a different flavor, substitute tempeh with cooked lentils or chickpeas. You can also take out the mushrooms if you aren’t a fan, and add more veggies like spinach or bell peppers instead.

FAQs

1. Can I use other types of squash?
Yes, you can use other types of winter squash like butternut or spaghetti squash. Just adjust the cooking time as necessary.

2. Is this recipe gluten-free?
Yes, this recipe can be made gluten-free by using tamari instead of soy sauce and ensuring all other ingredients are gluten-free.

3. Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the fridge. Just fill the squash before baking it to enjoy a quick meal.