Stuffed Acorn Squash | Recipe Cart
This stuffed acorn squash recipe is the ultimate fall dinner! Sage and rosemary add cozy autumn flavor to the mushroom and tempeh filling.
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Cooking tools:
- Steamer basket
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
- Pot
- Skillet
- Measuring cup
- Measuring spoon
Ingredients
- 2 acorn squash (halved)
- 1 (8-ounce) package tempeh
- 1 tablespoon extra-virgin olive oil (more for drizzling)
- 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 and a few pomegranate arils (for garnish)
- Sea salt
- freshly ground black pepper
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