Stuffed Acorn Squash

This stuffed acorn squash recipe is the ultimate fall dinner! Sage and rosemary add cozy autumn flavour to the mushroom and tempeh filling.

 

Makes 4 SERVINGS

Equipment needed: oven, baking sheet, spoon, chopping board, knife, steamer, large skillet

Total Time: 40minutes

 

Ingredients: 

  • 2 acorn squash, halved
  • 1 (8-ounce) package tempeh
  • 1 tablespoon extra-virgin olive oil, more for drizzling
  • ½ 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 seeds, for garnish
  • Sea salt and freshly ground black pepper

 

Method: 

  1. 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 ol-ive oil and pinches of salt and pepper. Roast cut-side up for 40 minutes, or until tender.
  2. 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.
  3. 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 cranber-ries and season to taste. Scoop the filling into the roasted acorn squash halves and garnish with the parsley and pomegranates.