09/30/2026
Cozy tempeh dishes have entered the chat 🍂👀
Henry’s Tempeh + roasted acorn squash + wild rice + mushrooms + cranberries + walnuts + a creamy sauce = the ultimate cozy fall dinner.
Recipe:
Tempeh Stuffed Acorn Squash
Serves 4
For the squash + filling
• 2 large acorn squash, halved and seeds removed
• 1 tbsp olive oil
• Salt + pepper
• 3 cup cooked wild rice
• 1 package Henry’s Original Tempeh, cubed
• 2 cup mushrooms, chopped
• 1 small yellow onion, diced
• ½ cup dried cranberries
• ½ cup chopped pecans
• 1-2 tsp fresh thyme
• 1-2 tsp rubbed sage
Creamy Mushroom Sauce
• ½ cup sautéed mushroom + onion mixture
• ½ cup unsweetened plant milk
• ¼ cup raw cashews, soaked
• 1 garlic clove
• 1 tbsp nutritional yeast
• 1 tsp lemon juice
• ½ tsp sage
• ½ tsp thyme
• ¼–½ cup vegetable broth, as needed
• Salt + pepper
Method
1. Heat oven to 400°F. Brush squash with olive oil, season with salt and pepper, and roast cut-side down for 25–30 minutes, until tender.
2. Add mushrooms and onion to a pan and cook until browned. Reserve ½ cup for the sauce.
3. Mix in Henry’s Tempeh and sauté until golden and crispy. Add in wild rice, walnuts, cranberries, sage and thyme.
4. Blend reserved mushrooms and onions with plant milk, cashews, garlic, nutritional yeast, lemon juice and herbs until smooth. Warm gently and thin with vegetable broth as needed.
5. Fill the roasted squash with the tempeh mixture and drizzle with the creamy sauce.
Bring on the cozy fall recipes! Would you try this one? ⬇️
