Tempeh-Stuffed Acorn Squash For Fall Recipe

Name: Tempeh-Stuffed Acorn Squash For Fall
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash, halved crosswise and seeded; 1 (8 ounce) package tempeh; 1/4 teaspoon dried sage, or more to taste; 1/4 teaspoon ground cloves, or more to taste; salt and ground black pepper to taste; 2 Fuji apples - peeled, cored, and chopped; 1/2 cup chopped onion; 1/4 cup raisins; 1/4 cup dried cranberries; 1/4 teaspoon dried thyme; 2 tablespoons chopped pecans; 1/4 cup maple syrup

Servings: persons

2 acorn squash, halved crosswise and seeded
1 (8 ounce) package tempeh
1/4 teaspoon dried sage, or more to taste
1/4 teaspoon ground cloves, or more to taste
salt and ground black pepper to taste
2 Fuji apples - peeled, cored, and chopped
1/2 cup chopped onion
1/4 cup raisins
1/4 cup dried cranberries
1/4 teaspoon dried thyme
2 tablespoons chopped pecans
1/4 cup maple syrup

1
Preheat oven to 350 degrees F (175 degrees C).
2
Cut a thin slice from the bottom of each squash half so they can stand upright. Place cavity-side-down in a 9x13-inch baking pan and cover tightly with foil.
3
Bake in the preheated oven until tender when pierced, 45 to 50 minutes. Remove from oven and leave oven on.
4
Break tempeh up into a bowl using your hands. Stir in sage, cloves, salt, and pepper. Transfer to a skillet over medium-high heat. Add apples, onion, raisins, cranberries, and thyme. Cook and stir until apples are tender when pierced, 8 to 10 minutes. Stir in pecans.
5
Turn squash halves upright. Fill equally with tempeh mixture and drizzle with maple syrup. Bake in the hot oven until filling is slightly browned on top, about 15 minutes more.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 acorn squash, halved crosswise and seeded, 1 (8 ounce) package tempeh, 1/4 teaspoon dried sage, or more to taste, 1/4 teaspoon ground cloves, or more to taste, and more.

Yes, Tempeh-Stuffed Acorn Squash For Fall falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempeh-Stuffed Acorn Squash For Fall

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions