The Best Vegan Stuffed Acorn Squash (for Thanksgiving!)

Are you searching for the perfect, show-stopping vegetarian main course for your holiday table? A dish that is so hearty, so flavorful, and so stunningly beautiful, it will impress everyone, vegan and meat-eater alike? This incredible, from-scratch Vegan Stuffed Acorn Squash is that perfect meal. Tender, sweet, roasted acorn squash halves are filled with a rich, savory, and “meaty” stuffing of tempeh, mushrooms, and walnuts, with the perfect festive touch of cranberries and fresh herbs.

This isn’t just another stuffed squash recipe; it’s your definitive guide to a truly elegant, satisfying, and wholesome plant-based centerpiece. We’ll show you the simple but crucial secrets to a perfectly roasted squash and a deeply flavorful filling that is packed with incredible textures and classic, cozy autumn flavors. This is a dish that is truly worthy of a celebration.

Table of Contents

Table of Contents

Recipe Overview: The Ultimate Vegan Holiday Main

What makes this Stuffed Acorn Squash so spectacularly delicious is its incredible, multi-layered flavor and its beautiful, festive presentation. This recipe is a masterpiece of savory, sweet, and herbaceous notes. The foundation of the dish is a sweet, tender, and perfectly roasted acorn squash, which becomes a beautiful, edible bowl. The star is the hearty, from-scratch, and completely vegan filling. A “meaty” and satisfying base of crumbled tempeh and savory cremini mushrooms is studded with crunchy walnuts, sweet-tart dried cranberries, and infused with the classic, woodsy aroma of fresh sage and rosemary. It’s a make-ahead-friendly dish that is guaranteed to be the star of your holiday table.

Metric	Time / Level
Total Time	1 hour
Active Prep Time	20 minutes
Difficulty Level	Easy
Servings	4

The Essential Ingredients for This Festive Dish

This iconic dish uses a handful of fresh, wholesome ingredients to create its signature comforting and savory flavor.

• The Acorn Squash: The sweet, tender, and nutritious “bowl” for our delicious filling. Look for 2 large acorn squashes that are relatively uniform in shape and have a hard, dark-green rind without any soft spots.
• The “Meaty” Vegan Filling:
  • Tempeh: This is the secret to a hearty, satisfying, and protein-packed filling. Tempeh is a traditional Indonesian food made from fermented soybeans that have been formed into a firm block. It has a wonderful, nutty, and savory flavor and a fantastic, “meaty” texture when crumbled.
  • The Secret to Perfect Tempeh: The recipe uses a brilliant professional trick of steaming the tempeh before you crumble and sauté it. This simple, 10-minute step softens the tempeh, makes it easier to crumble, and removes any of its slight, natural bitterness, making it a perfect, neutral canvas for all the other delicious flavors.
  • Mushrooms & Walnuts: Earthy cremini mushrooms add a deep, umami-rich flavor, while toasted walnuts provide a fantastic, rich, and crunchy textural contrast.
• The Sweet & Savory Aromatics: A classic, holiday-inspired blend of sweet onion, fresh garlic, woodsy fresh rosemary, and earthy fresh sage creates a wonderfully fragrant and savory flavor base. Sweet-tart dried cranberries and a splash of tangy apple cider vinegar add the perfect, bright counterpoints.
• The Festive Garnish: A final sprinkle of fresh parsley and some beautiful, jewel-like pomegranate arils adds a stunning, festive pop of color and a bright, juicy finish.

Step-by-Step to Perfect Stuffed Acorn Squash

This elegant meal comes together in just a few simple stages.

Step 1: Roast the Acorn Squash

Step 1: First, preheat your oven to 425°F (218°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

Step 2: Prepare your acorn squash. Carefully slice the 2 acorn squashes in half lengthwise and use a spoon to scoop out the seeds and the stringy membranes.

Step 3: Place the squash halves, with the cut-side facing up, on the prepared baking sheet. Drizzle them with olive oil and sprinkle them generously with salt and pepper.

Step 4: Roast for about 40 minutes, until the squash is completely fork-tender and the edges are beautifully browned and caramelized.

Part 2: Prepare the Tempeh and Make the Filling

Step 1: While the squash is roasting, prepare your tempeh. Cut the 8-ounce package of tempeh into 1/2-inch cubes. Place the cubes in a steamer basket and set it over a pot that is filled with about 1 inch of water.

Step 2: Bring the water to a simmer, cover the pot, and let the tempeh steam for 10 minutes. Remove the tempeh from the pot, drain any excess water, and use your hands to crumble it into small, rustic pieces.

Step 3: Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Add the 1/2 chopped yellow onion, 1/2 teaspoon of salt, and several grinds of black pepper. Cook for about 5 minutes, until the onion has softened.

Step 4: Add the 8 ounces of diced cremini mushrooms and cook, stirring, for about 8 minutes, until the mushrooms are soft and have released their liquid.

Step 5: Stir in the crumbled tempeh, the 3 minced garlic cloves, the 1/3 cup of coarsely chopped walnuts, the 1 tablespoon of tamari, the 1 tablespoon of apple cider vinegar, the 1/2 tablespoon of chopped rosemary, and the 1/4 cup of chopped sage. Continue to cook for 2 to 3 more minutes, adding about 1/4 cup of water as the pan gets dry to create a moist filling.

Step 6: Stir in the 1/3 cup of dried cranberries and season the filling with any more salt and pepper to your taste.

Part 3: Stuff and Garnish

Scoop the hot, savory filling generously into each of your roasted acorn squash halves.

Garnish the finished dish with the fresh parsley and some beautiful pomegranate arils, and serve immediately.

Storage and Make-Ahead Tips

This Vegan Stuffed Acorn Squash is the perfect make-ahead dish for a holiday or a dinner party.

• Make-Ahead: You can prepare the entire savory tempeh and mushroom filling up to 3 days in advance. Let it cool completely and store it in an airtight container in the refrigerator. You can also roast your acorn squash a day in advance. When you are ready to eat, simply reheat the filling, spoon it into your pre-roasted squash, and warm everything in a 350°F oven for about 15-20 minutes.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.

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Creative Recipe Variations

1. Add a Hearty Grain: For an even more substantial and traditional “stuffing”-style filling, you can stir in about 1 to 1 1/2 cups of your favorite cooked grain, like a nutty wild rice blend, quinoa, or farro.
2. Use a Different Nut or Seed: If you’re not a fan of walnuts, you can easily substitute them with an equal amount of toasted, chopped pecans, hazelnuts, or even some savory pepitas (pumpkin seeds).
3. Use a Different Winter Squash: This delicious and versatile filling is also absolutely fantastic when stuffed into roasted delicata squash rings or a small, hollowed-out sugar pumpkin.

Enjoy Your New Favorite Holiday Main!

You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. This classic Vegan Stuffed Acorn Squash is a testament to the power of a simple, from-scratch meal to be both incredibly comforting and wonderfully elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite for special occasions.

We hope you enjoy every last, perfect, and delicious bite!

If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!

Frequently Asked Questions (FAQs)