Name: Stuffed Acorn Squash with Tempeh and Cranberries Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Vegetarian American
Ingredients: 2 acorn squash, halved; Extra-virgin olive oil, for drizzling; Sea salt and freshly ground black pepper, to taste; 1 (8-ounce) package tempeh; 1 tablespoon extra-virgin olive oil; 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, for garnish; A few pomegranate arils, for garnish

Jump to Recipe· 4.5 from 91 reviews

If you’re looking for a cozy, flavorful dish that’s both hearty and bursting with autumn vibes, you’ve got to try this Stuffed Acorn Squash with Tempeh and Cranberries Recipe. I absolutely love how this turns out every time—the sweet, nutty squash is the perfect vessel for a savory, tangy filling that’s loaded with texture and bright pops of cranberry. When I first tried this recipe, I was amazed at how comforting yet sophisticated it felt, making it a new favorite for family dinners and holiday celebrations alike. You’re going to want to keep reading, because I’m sharing all my best tips to help you get this just right.

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Why You’ll Love This Recipe

Balanced Flavors: The sweetness of acorn squash and cranberries perfectly complements the umami-rich tempeh and mushrooms.
Nutritious & Filling: Packed with protein, fiber, and antioxidants, making it a wholesome meal on its own.
Elegant Yet Easy: Looks stunning on a dinner table but is actually surprisingly simple to prepare.
Versatile & Customizable: You can easily swap herbs, nuts, or add your favorite veggies to suit your taste.

Two halves of a small pumpkin sit in a white rectangular dish lined with white parchment paper; the pumpkin flesh is bright orange with a slightly rough texture, and each half is filled with a mixture of small chunks of mushrooms, nuts, herbs, and red pomegranate seeds, adding a mix of earthy browns, green, and bright red on top. Around the dish, there is a white marbled surface with a loose blue and white cloth, a white plate with a fork, a bowl of chopped nuts and dried fruit, some fresh sage leaves, a small dish of green herbs, and a glass of clear liquid. The scene is lit softly with natural light, creating a fresh and inviting look. photo taken with an iphone --ar 2:3 --v 7 - Stuffed Acorn Squash with Tempeh and Cranberries, healthy stuffed acorn squash, vegan acorn squash recipes, autumn vegetarian dinner ideas, cozy fall squash dishes

Ingredients You’ll Need

The ingredients here work beautifully together to create layers of flavor and texture. Each element adds its own dimension, from the creamy roasted squash to the savory tempeh filling, brightened by cranberries and aromatic herbs. When shopping, look for firm acorn squash and fresh rosemary and sage for the best results.

Flat lay of two halved acorn squashes with vibrant orange flesh and green ridged skins, a small pile of crumbled tempeh, a few whole cremini mushrooms with smooth brown caps, half a yellow onion with bright white and pale yellow layers, three uncracked garlic cloves with papery white skins, a small handful of coarsely chopped walnuts, a small white ceramic bowl of dark tamari sauce, a small white ceramic bowl of amber apple cider vinegar, a few sprigs of fresh green rosemary, a small pile of chopped sage leaves, a small white ceramic bowl filled with dried cranberries, fresh parsley sprigs with bright green leaves, and several glossy red pomegranate arils scattered nearby, all arranged in perfect symmetry on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Stuffed Acorn Squash with Tempeh and Cranberries, healthy stuffed acorn squash, vegan acorn squash recipes, autumn vegetarian dinner ideas, cozy fall squash dishes

Acorn Squash: Its natural sweetness and shape make it perfect for stuffing.
Tempeh: Fermented soy product packed with protein and a nutty flavor.
Extra-Virgin Olive Oil: Use a good-quality oil to enhance the sautéed vegetables and drizzle over the squash.
Yellow Onion: Adds mild sweetness and depth when cooked.
Cremini Mushrooms: Their earthy flavor complements the tempeh beautifully.
Garlic: Essential for that aromatic punch in the filling.
Walnuts: Adds crunch and a toasty note that I always look forward to.
Tamari: Gluten-free soy sauce alternative that boosts umami.
Apple Cider Vinegar: Brings a subtle tanginess that brightens the whole dish.
Rosemary & Sage: Classic herbs that add warmth and an earthy aroma.
Dried Cranberries: Provide sweet-tart bursts that keep every bite exciting.
Parsley and Pomegranate Arils: For garnishing and adding fresh color and flavor.
Sea Salt and Black Pepper: To season and balance all those flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love personalizing the stuffed acorn squash based on the season or whatever’s in my pantry. Don’t be afraid to swap out nuts, play with spices, or add extra veggies to make it your own — that’s part of the fun! Here are a few ways I’ve tweaked the recipe.

Using Pecans Instead of Walnuts: I once swapped in pecans for a slightly sweeter crunch, and it gave the filling a lovely buttery quality that my kids adored.
Adding Cooked Quinoa or Rice: Mix in some grains for extra heft, transforming this into a heartier vegetarian main course.
Seasonal Herb Remix: If you don’t have rosemary or sage, thyme and parsley work wonderfully as well.
Spicy Kick: Adding a pinch of red pepper flakes to the filling can gently warm things up without overpowering the flavors.

How to Make Stuffed Acorn Squash with Tempeh and Cranberries Recipe

Step 1: Roast Your Squash to Perfection

Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup. Scoop out the seeds from your acorn squash halves (don’t toss those seeds—you can roast them separately for a snack!). Drizzle those cut sides with olive oil, and sprinkle with salt and pepper. Lay them cut side up and roast for about 40 minutes until tender and caramelized around the edges. You’ll know they’re ready when a fork slides in easily and the flesh feels soft but still holds its shape.

Step 2: Steam and Crumble the Tempeh

While the squash is roasting, cut your tempeh into half-inch cubes and steam it for 10 minutes. This step softens the tempeh and mellows its flavor. I discovered that steaming instead of boiling really keeps the texture just right, so it crumbles instead of becoming mushy. After steaming, drain off any excess water and crumble it with your hands — it should break apart easily now.

Step 3: Cook the Sautéed Filling

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion with a pinch of salt and freshly ground black pepper, and cook for about 5 minutes until the onion softens and sweetens. Then toss in the diced cremini mushrooms and cook, stirring often, until they’re released their moisture and become tender—around 8 minutes. This part is key for building rich flavor, so don’t rush it.

Next, stir in the crumbled tempeh, minced garlic, chopped walnuts, tamari, apple cider vinegar, rosemary, and sage. Let everything cook together for 2 to 3 minutes; add about 1/4 cup water if the pan looks dry to keep it from sticking. The vinegar adds a lovely brightness that balances the savory mix. Finally, fold in the dried cranberries, and season to taste with salt and pepper.

Step 4: Assemble and Garnish

Spoon the warm filling generously into each roasted acorn squash half. For a finishing touch, sprinkle chopped fresh parsley and scatter a few pomegranate arils on top—they add such a fresh burst of color and a little juicy pop that I always adore. Serve immediately and watch your family go crazy for this comforting, beautiful dish!

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Pro Tips for Making Stuffed Acorn Squash with Tempeh and Cranberries Recipe

Don’t Skip Steaming the Tempeh: It mellows the tempeh’s bitterness and softens the texture so it blends perfectly with the other ingredients.
Roast Squash Cut-Side Up: This helps it cook evenly and develop those caramelized edges that add depth of flavor.
Keep the Filling Moist: If your skillet gets dry while cooking the filling, adding a splash of water prevents sticking and keeps everything tender.
Use Fresh Herbs When Possible: They brighten all the earthy and savory notes—you’ll taste the difference!

How to Serve Stuffed Acorn Squash with Tempeh and Cranberries Recipe

Stuffed Acorn Squash with Tempeh and Cranberries Recipe - Serving

Garnishes

I always finish this dish with a sprinkle of freshly chopped parsley and a handful of pomegranate arils. The parsley adds a fresh herbaceous note that lightens the palate, while the pomegranate seeds offer a juicy, tart contrast that looks stunning on the plate. It makes every bite feel festive and special.

Side Dishes

If you want to round out the meal, I like to serve this with a crisp green salad dressed in lemon vinaigrette or a side of simple roasted Brussels sprouts. For something heartier, garlic mashed potatoes or crusty bread work beautifully to soak up any extra filling.

Creative Ways to Present

For holiday dinners, I’ve even hollowed out mini acorn squashes whole to create individual bowls—just be sure to roast long enough to get them really tender. You can also arrange the filled halves on a large platter surrounded by fresh herbs and extra pomegranate arils for a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge. The filling and squash keep well for about 3 to 4 days, making it an easy option for ready-to-go weekday meals. Just be mindful that the squash might soften a bit more as it sits, but that’s not a bad thing!

Freezing

Freezing stuffed acorn squash can be a bit tricky because the squash texture changes, but I’ve had good luck freezing the filling separately. Just cool it completely, freeze in portions, and then thaw before reheating and stuffing fresh roasted squash halves if you want to keep that perfect squash texture.

Reheating

To reheat, I pop the stuffed squash into a 350°F oven for 15-20 minutes until warmed through. This helps maintain the texture better than the microwave. If reheating the filling alone, warming it gently on the stovetop with a splash of water is best to prevent drying out.

FAQs

Can I use other types of squash for this recipe?

Absolutely! While acorn squash is traditional and has the perfect size and flavor, you can use delicata, kabocha, or even small butternut squash. Just adjust roasting times based on the size and density of your squash.
Is tempeh necessary, or can I substitute it?

Tempeh brings a unique nuttiness and protein punch, but you can replace it with firm tofu, cooked lentils, or even cooked quinoa for a different texture and flavor. Just adjust seasonings as needed.
How do I make this recipe gluten-free?

This recipe is naturally gluten-free if you use tamari or a gluten-free soy sauce alternative. Always double-check your tamari brand to be sure it’s labeled gluten-free.
Can I prepare this recipe ahead of time?

You can prepare the filling a day ahead and refrigerate it. Roast the squash just before serving to keep it fresh and tender. This makes dinner day stress-free!

Final Thoughts

I truly believe this Stuffed Acorn Squash with Tempeh and Cranberries Recipe has the magic to become one of your go-to fall dishes. It’s comforting, beautiful, and packed with flavors that feel both nostalgic and fresh. Every time I make this, the combination of sweet squash, savory tempeh, and tart cranberries sings together in the best way. If you haven’t tried it yet, give it a go—you might find it’s the perfect dish to warm both your kitchen and your heart!