Stuffed Acorn Squash Recipe – Love and Lemons
This stuffed acorn squash recipe is perfect for the holidays! Sage and rosemary add an earthy flavor to its hearty tempeh and mushroom garnish. When people ask me what to serve for a vegetarian main course on Thanksgiving, I always say, "Stuffed acorn squash!" I love to put seasonal produce at the center of my […]

This stuffed acorn squash recipe is perfect for the holidays! Sage and rosemary add an earthy flavor to its hearty tempeh and mushroom garnish.

stuffed acorn squash recipe

When people ask me what to serve for a vegetarian main course on Thanksgiving, I always say, "Stuffed acorn squash!" I love to put seasonal produce at the center of my plate whenever I can, and Thanksgiving dinner is no exception. Acorn squash offers us a unique opportunity. Once the seeds are removed, the squash halves form natural bowls. You could leave them empty, roast the squashand serve as a side dish. But you could as well load the squash with a tasty garnish after taking it out of the oven. In an instant, it will turn from a simple side into a jaw-dropping main course.

I've shared a number of Stuffed Acorn Squash recipes over the years (you may even find one in Love and lemons every day!). While I would be hard-pressed to pick a favorite, this one is definitely up there. I season the tempeh and mushroom filling with sage and rosemary, so that its aromatic and savory flavor screams Thanksgiving. Garnished with a pinch of pomegranate seeds, it's a perfect centerpiece for a fall feast.

Mushroom and herb garnish in a pan

Stuffed acorn squash recipe ingredients

In many of my stuffed acorn squash recipes I use quinoa to make the filling. But here I am going in a different direction. Instead of using a grain, I fill it with crumbled tempeh and mushrooms. They create a hearty texture and a salty flavor that contrasts perfectly with the sweet and creamy squash. For more texture and depth of flavor, I complete the filling with these key ingredients:

  • Onion and garlic - They add a savory depth of flavor.
  • Sage and Rosemary - Would this be a Thanksgiving Love & Lemons recipe without them? They add a sweet and earthy flavor.
  • apple cider vinegar - This makes the filling pleasant and tangy.
  • Tamari - It highlights the rich umami flavor of mushrooms.
  • Nuts - For the crunch!
  • Dried cranberries - They add a chewy texture and a sweet / tangy flavor.
  • And salt and pepper - To bring out all the flavors!

While the squash is roasting, steam the tempeh and crumble it with your hands. Then, brown the onion and mushrooms and add the rest of the filling ingredients. Season as desired. When the squash is tender with a fork, remove it from the oven, pour in the garnish and enjoy!

Find the full recipe with the measurements below.

Stuffed acorn squash recipe

Serving suggestions of stuffed acorn squash

This stuffed acorn squash is a perfect main dish for a holiday treat! Serve it with any classic side dishes you love. Here are some of my favorites:

For more holiday menu ideas, check out these 50 Best Thanksgiving Side Dishes. Do not forget the pumpkin pie for dessert!

But if this recipe doesn't fit in your holiday meal, that's fine! 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 Grated Brussels Sprout Salad, and I end the meal with homemade focaccia or good crusty bread.

Stuffed acorn squash in a baking dish

Other Favorite Winter Squash Recipes

If you love this stuffed acorn squash, try one of these delicious squash recipes:

Stuffed acorn squash

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves 4

This stuffed acorn squash recipe is the ultimate fall supper! Sage and rosemary add a mild fall flavor to the mushroom and tempeh filling.

  • 2 acorn squash, halved
  • 1 (8 ounces) packet of tempeh
  • 1 teaspoon extra virgin olive oil, more to drizzle
  • ½ yellow onion, chopped
  • 8 ounces cremini mushrooms, diced
  • 3 cloves of garlic, chopped
  • Chopped off coarsely chopped nuts
  • 1 teaspoon Tamari
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon chopped rosemary
  • ¼ Chopped off chopped sage
  • Chopped off dried cranberries
  • Parsley and some 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. Remove and discard the seeds of the squash. Place the squash halves on the baking sheet and drizzle with olive oil and a pinch of salt and pepper. Roast cut side up for 40 minutes, or until tender.

  • While the squash is roasting, cut the tempeh into ½ inch cubes, place it in a steamer basket and place it on a saucepan filled with 1 inch of water. Simmer the water, cover the pot and steam for 10 minutes. Remove, drain off any excess water, and use your hands to crumble the tempeh.

  • Heat olive oil in a large skillet over medium heat. Add the onion, ½ teaspoon of salt and several pieces of black pepper and cook for 5 minutes. Add the mushrooms and cook, stirring constantly, until tender, about 8 minutes. Stir in crumbled tempeh, garlic, walnuts, tamari, apple cider vinegar, rosemary and sage and cook 2 to 3 minutes more, adding ¼ cup of water while pan dries. Stir in the cranberries and season to taste. Pour the filling into the roasted acorn squash halves and garnish with parsley and pomegranates.



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There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

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Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

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It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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