Tempeh Stuffed Squash

Warm, filling, and stuffed with seasonal ingredients this recipe is perfect for cold fall nights.

Serves 4


  • 2 acorn squash (about 1 1/2 lb. each), rinsed
  • 8 ounces tempeh
  • 1/4-1/2 tsp cloves
  • 1/4-1/2 tsp sage
  • Salt and pepper to taste
  • 1/2 cup chopped onion
  • 2 sweet apples such as Fuji (1 lb. total), peeled, cored, and chopped
  • 1/4 cup raisins
  • 1/4 cup dried cranberries
  • 1/4 tsp dried thyme
  • 2 tablespoons chopped pecans
  • 1/4 cup maple syrup


  • Cut each squash in half crosswise; scoop out seeds. Cut a thin slice off the bottom of each half so it can stand upright. 
  • Place each half, cavity side down, in a 9- by 13- inch baking pan and cover pan tightly with foil. Bake in a 350º oven until tender when pierced, 45-50 minutes.
  • Meanwhile, break up the tempeh with your hands into a large bowl; stir in sage, cloves, salt, and pepper.
  • In a 10- to 12- inch frying pan over medium-high heat, cook tempeh, onion, apples, raisins, cranberries, and thyme; stir often until apples are tender when pierced, 8-10 minutes. Stir in pecans.
  • Uncover squash and turn halves upright; fill equally with "sausage" mixture. Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes.

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