This stuffed acorn squash recipe is perfect for the holidays! Sage and rosemary add earthy flavor to its hearty tempeh and mushroom filling.
When people ask me what to serve as a vegetarian main dish at Thanksgiving, I always reply, “Stuffed acorn squash!” I love putting seasonal produce at the center of my plate whenever I can, and Thanksgiving dinner is no exception. Acorn squash presents us with a unique opportunity. After you scoop out the seeds, the squash halves form natural bowls. You could leave them empty, roast the squash, and serve it as a side dish. But you could also load the squash with a flavorful filling after it comes out of the oven. In an instant, it’ll transform from a simple side into a show-stopping main dish.
I’ve shared a number of stuffed acorn squash recipes over the years (you can even find one in Love & Lemons Every Day!). Though I’d have a tough time choosing a favorite, this one’s certainly up there. I season the tempeh and mushroom filling with sage and rosemary, so its aromatic, savory flavor screams Thanksgiving. Topped with a sprinkle of pomegranate seeds, it’s a perfect centerpiece for a fall feast.
Stuffed Acorn Squash Recipe Ingredients
In many of my stuffed acorn squash recipes, I use quinoa to make the filling. But here, I go in a different direction. Instead of using a grain, I make the filling with crumbled tempeh and mushrooms. They create a hearty texture and savory flavor that contrasts perfectly with the sweet, creamy squash. For extra texture and depth of flavor, I round out the filling with these key ingredients:
- Onion and garlic – They add savory depth of flavor.
- Sage and rosemary – Would it be a Love & Lemons Thanksgiving recipe without them? They add cozy, earthy flavor.
- Apple cider vinegar – It makes the filling nice and tangy.
- Tamari – It highlights the mushrooms’ rich umami flavor.
- Walnuts – For crunch!
- Dried cranberries – They add chewy texture and sweet/tart flavor.
- And salt and pepper – To make all the flavors pop!
While the squash roasts, steam the tempeh, and use your hands to crumble it. Then, sauté the onion and mushrooms, and stir in the remaining filling ingredients. Season to taste. When the squash is fork-tender, remove it from the oven, scoop in the filling, and enjoy!
Find the complete recipe with measurements below.
Stuffed Acorn Squash Serving Suggestions
This stuffed acorn squash is a perfect main course for a holiday feast! Serve it with any classic side dishes you like. Here are a few of my favorites:
- Best Stuffing
- Green Bean Casserole
- Sweet Potato Casserole
- Cranberry Sauce
- Roasted Garlic Mashed Potatoes
- Mushroom Gravy
- Roasted Brussels Sprouts
But if this recipe doesn’t fit into your holiday meal, that’s ok! It’s easy to make, so I serve it for dinner throughout the fall and winter. Then, I pair it with a fresh salad like my Pear Salad with Balsamic and Walnuts or Shredded Brussels Sprouts Salad, and I round out the meal with homemade focaccia or good crusty bread.
More Favorite Winter Squash Recipes
If you love this stuffed acorn squash, try one of these delicious squash recipes next:
- Butternut Squash Soup
- How to Cook Spaghetti Squash
- Delicata Squash with Apples and Sage
- Butternut Squash Ravioli
- Pumpkin Soup
- Wheat Berry Salad
- Creamy Butternut Squash Pasta
Stuffed Acorn Squash
- 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
- 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, and drizzle them with olive oil and pinches of salt and pepper. Roast cut-side up for 40 minutes, or until tender.
- While the squash roasts, cut the tempeh into ½-inch cubes, place in a steamer basket, and 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, drain any excess water, and use your hands to crumble the tempeh.
- Heat the olive oil in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and several grinds of black pepper and cook 5 minutes. Add the mushrooms and cook, stirring, until soft, about 8 minutes. Stir in the crumbled tempeh, garlic, walnuts, tamari, apple cider vinegar, rosemary, and sage and cook 2 to 3 minutes more, adding ¼ cup water as the pan gets dry. Stir in the cranberries and season to taste. Scoop the filling into the roasted acorn squash halves and garnish with the parsley and pomegranates.