Stuffed Acorn Squash

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

stuffed acorn squash recipe

When people ask me what to serve as a vegetarian main dish at Thanksgiving, I always reply, “Stuffed acorn squash!” I love putting seasonal produce at the center of my plate whenever I can, and Thanksgiving dinner is no exception. Acorn squash presents us with a unique opportunity. After you scoop out the seeds, the squash halves form natural bowls. You could leave them empty, roast the squash, and serve it as a side dish. But you could also load the squash with a flavorful filling after it comes out of the oven. In an instant, it’ll transform from a simple side into a show-stopping main dish.

I’ve shared a number of stuffed acorn squash recipes over the years (you can even find one in Love & Lemons Every Day!). Though I’d have a tough time choosing a favorite, this one’s certainly up there. I season the tempeh and mushroom filling with sage and rosemary, so its aromatic, savory flavor screams Thanksgiving. Topped with a sprinkle of pomegranate seeds, it’s a perfect centerpiece for a fall feast.

Mushroom and herb filling in a skillet

Stuffed Acorn Squash Recipe Ingredients

In many of my stuffed acorn squash recipes, I use quinoa to make the filling. But here, I go in a different direction. Instead of using a grain, I make the filling with crumbled tempeh and mushrooms. They create a hearty texture and savory flavor that contrasts perfectly with the sweet, creamy squash. For extra texture and depth of flavor, I round out the filling with these key ingredients:

  • Onion and garlic – They add savory depth of flavor.
  • Sage and rosemary – Would it be a Love & Lemons Thanksgiving recipe without them? They add cozy, earthy flavor.
  • Apple cider vinegar – It makes the filling nice and tangy.
  • Tamari – It highlights the mushrooms’ rich umami flavor.
  • Walnuts – For crunch!
  • Dried cranberries – They add chewy texture and sweet/tart flavor.
  • And salt and pepper – To make all the flavors pop!

While the squash roasts, steam the tempeh, and use your hands to crumble it. Then, sauté the onion and mushrooms, and stir in the remaining filling ingredients. Season to taste. When the squash is fork-tender, remove it from the oven, scoop in the filling, and enjoy!

Find the complete recipe with measurements below.

Stuffed acorn squash recipe

Stuffed Acorn Squash Serving Suggestions

This stuffed acorn squash is a perfect main course for a holiday feast! Serve it with any classic side dishes you like. Here are a few of my favorites:

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

But if this recipe doesn’t fit into your holiday meal, that’s ok! 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 Shredded Brussels Sprouts Salad, and I round out the meal with homemade focaccia or good crusty bread.

Stuffed acorn squash in a baking dish

More Favorite Winter Squash Recipes

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

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Stuffed Acorn Squash

rate this recipe:
4.75 from 16 votes
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves 4
This stuffed acorn squash recipe is the ultimate fall dinner! Sage and rosemary add cozy autumn flavor to the mushroom and tempeh filling.



  • 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 olive oil and pinches of salt and pepper. Roast cut-side up for 40 minutes, or until tender.
  • 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.
  • 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 cranberries and season to taste. Scoop the filling into the roasted acorn squash halves and garnish with the parsley and pomegranates.


Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Christopher Martin

    5 stars
    Substituted so many things. Cubed Quorn patties instead of tempeh. Added quinoa. Pepitas replaced the walnuts. No mushrooms.
    Had to add a bunch of extra water. But, sooooooo delicious.

  2. Stephanie

    1 star
    For me this was a failure. My roasted acorn squashs had a no flavor, could have bad product. The stuffing wasn’t the greatest. I did use quinoa. Not sure if I will try again.

  3. Rachel Osburn

    5 stars
    This my thanksgiving dinner this year and it was DELICIOUS…and easy! Definitely will make again!

  4. Judy

    Can you use sausage instead of tempeh

    • Troy Johnson

      Exactly what I did! Delicious!!

  5. Robert

    Is the recipe tasty without tempeh? I got seitan as a sub because I couldn’t find tempeh only to realize seitan is not Glitwn free

    • Jeanine Donofrio

      Hi Robert – if you skip it, the quantity won’t be enough to fill 4 squash halves. I’ve used wild/brown rice in place of the tempeh, if you happen to have some on hand.

  6. Lisa

    I’d like to try to make this into a casserole; I’ll roast the squash and scoop it out as a base later, then cover with the “filling”. Do you think this would work? It sounds delicious!

    • Lisa

      Ooops! I meant to say base layer!

    • Jeanine Donofrio

      Hi Lisa, I think that sounds like a delicious idea. Without trying, I’m not sure exactly how it would be or if the proportions are just right, but I think it sounds like it could be yummy.

  7. Megan

    After seeing the below comment I just want to say that I loved the amount of sage in this recipe ! I also added more rosemary. But I am a freak for herbs I must admit. I made this recipe for thanksgiving (and will likely make it for Christmas too). Both my mom and my grandparents loved it! I really appreciate the way tempeh was used too. 1) because steaming was a great way to texture it and 2) because the added protein.
    PAIRED it with your PEAR and walnut salad! 🙂

    • Jeanine Donofrio

      Hi Megan, I’m so glad you enjoyed it! I’m a freak for herbs too 🙂 I’m so glad you loved it with the pear salad, ha 🙂

  8. Jennifer

    I’m afraid this was a flop at our Thanksgiving meal. Though I greatly reduced the quantity of sage, it was still overpowering. Looked nice though!

  9. Liz

    For Thanksgiving how can I make ahead of time and reheat? Do you recommend roasting the day before and do the filling day of?

    • Jeanine Donofrio

      Hi Liz, you can do both ahead of time, I’d store both parts in the fridge, reheat separately (the squash in the oven), assemble, and serve. Hope that helps!

      • Kate

        Thank so much for the question and reply. I was wondering the very same thing.

  10. Scott

    5 stars
    What’s better than a stuffed acorn squash hot out of the oven on a cold New England day?

    While we have a “favorite” stuffed squash recipe, I was intrigued by the ingredients – especially the tempeh. I loved the addition of protein.

    We agreed it’s the new #1. It’s very simple, the rosemary and sage infuse their bold flavors into the tempeh complemented by the umami from the tamari.

    I mistakenly cooked the squash cut side down on the silpat. I loved the caramelization.

  11. Claire

    This is an amazing recipe, quite easy, and so incredibly delicious! We are having it again for Thanksgiving! Thank you.

  12. Amanda Collins

    I just found your website/blog and I am loving it so far! Cannot wait to try this one 🙂

  13. Alex

    Would this work with hokkaido? Acorn squash is not available in Denmark currently!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.