As the leaves turn golden and the crisp autumn air sets in, our thoughts turn to warm, comforting dishes that celebrate the season’s bounty. And what better way to do so than with the humble yet flavorful acorn squash? This versatile gourd can be roasted, stuffed, souped, baked, or even made into a sweet treat – and its nutty, slightly sweet flavor pairs perfectly with a wide range of ingredients.
In this article, we’ll explore 20 delicious ways to bring acorn squash into your fall menu. From hearty stews and casseroles to innovative twists on traditional dishes, these recipes showcase the versatility and flavor of this beloved ingredient. Whether you’re looking for a comforting side dish or a show-stopping main course, we’ve got you covered with our collection of 20 scrumptious acorn squash recipes.
Roasted Acorn Squash with Maple Glaze
Roasted Acorn Squash with Maple Glaze Recipe
Summary: A sweet and savory fall treat that showcases the natural sweetness of acorn squash, paired with a sticky maple glaze.
Ingredients:
• 1 medium-sized acorn squash (about 2 lbs)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp ground cumin
• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together olive oil, salt, and cumin. Brush the mixture evenly onto both halves of the squash.
4. Place the squash on a baking sheet lined with parchment paper, cut side up.
5. Roast the squash for 45 minutes, or until tender and caramelized.
6. While the squash is roasting, combine maple syrup and apple cider vinegar in a small saucepan. Bring to a simmer over medium heat, whisking occasionally.
7. After the squash has roasted for 30 minutes, brush the maple glaze all over both halves.
8. Return the squash to the oven and continue to roast for an additional 15-20 minutes, or until the glaze is sticky and caramelized.
Cooking Time: 1 hour
Stuffed Acorn Squash with Quinoa and Kale
This recipe is a delicious and nutritious twist on traditional stuffed squash, featuring quinoa and kale for added texture and flavor.
Ingredients:
– 2 acorn squashes (about 1 lb each)
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a large bowl, combine cooked quinoa, chopped kale, olive oil, onion, garlic, cumin, salt, and pepper. Mix well.
4. Stuff each squash half with the quinoa-kale mixture, dividing it evenly between the two.
5. Place the stuffed squashes on a baking sheet lined with parchment paper.
6. Bake for 45-50 minutes, or until the squashes are tender and the filling is heated through.
7. If using feta cheese, sprinkle on top of each squash during the last 10 minutes of cooking.
Cooking Time: 45-50 minutes
Acorn Squash Soup with Coconut Milk
A creamy and comforting soup that showcases the rich flavor of roasted acorn squash, enhanced by the subtle sweetness of coconut milk.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out seeds and pulp.
3. Place the squash on a baking sheet, drizzle with olive oil, and roast for 45 minutes or until tender.
4. In a large pot, sauté the chopped onion and minced garlic until softened.
5. Add the roasted squash flesh to the pot, along with broth and coconut milk. Bring to a simmer.
6. Season with salt and pepper to taste.
7. Simmer for 15-20 minutes or until the soup has thickened slightly.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: About 1 hour
Baked Acorn Squash with Brown Sugar and Butter
Warm up your fall season with this deliciously sweet and savory baked acorn squash recipe. This easy-to-make side dish is perfect for any gathering.
Ingredients:
– 2 medium-sized acorn squashes (about 1-2 pounds each)
– 4 tablespoons unsalted butter, softened
– 1/2 cup brown sugar
– 1 teaspoon ground cinnamon
– Salt to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together the softened butter, brown sugar, cinnamon, and salt.
4. Divide the mixture evenly between the two squash halves, spreading it evenly on each side of the squash.
5. Place the squashes on a baking sheet lined with parchment paper, cut-side up.
6. Bake for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Acorn Squash and Apple Casserole
This hearty casserole combines the natural sweetness of roasted acorn squash with the crunch of apples, all wrapped up in a buttery, crispy crust.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2-3 apples, peeled and sliced
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. Meanwhile, mix together the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and salt.
5. In a separate bowl, whisk together the heavy cream and melted butter.
6. Arrange the roasted squash halves on the bottom of a 9×13-inch baking dish.
7. Top with the apple mixture, then pour the cream mixture over the apples.
8. Sprinkle with shredded cheddar cheese (if using).
9. Bake for an additional 20-25 minutes or until the top is golden brown and bubbly.
Cooking Time: 1 hour 15 minutes
Acorn Squash Risotto with Sage
This creamy risotto dish combines the natural sweetness of roasted acorn squash with the earthy flavor of sage, perfect for a cozy fall evening.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the acorn squash in half lengthwise and roast for 45 minutes, or until tender.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
3. Add garlic and Arborio rice, cooking for 1-2 minutes, stirring constantly.
4. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. If using wine, add it after 20 minutes of cooking.
6. Stir in butter, chopped sage, salt, and pepper.
7. Serve with roasted acorn squash and grated Parmesan cheese (if desired).
Cooking Time: Approximately 1 hour and 15 minutes.
Spicy Acorn Squash and Black Bean Tacos
Discover the flavor fusion of roasted acorn squash, spicy black beans, and crunchy taco shells. This recipe combines the best of fall’s harvest with a hint of Mexican flair.
Ingredients:
• 1 medium acorn squash (about 2 lbs)
• 1 can black beans, drained and rinsed
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 6-8 corn tortillas
• Shredded cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add jalapeño and cook for an additional minute.
4. Stir in cumin, smoked paprika, salt, and pepper.
5. Roast squash for 30-40 minutes or until tender.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning roasted squash and black beans onto tortillas. Top with chopped cilantro, shredded cheese (if using), and your favorite toppings.
Cooking Time: 45-50 minutes
Acorn Squash Pancakes with Cinnamon
Start your day with a deliciously warm and comforting breakfast, featuring the natural sweetness of acorn squash. These fluffy pancakes are infused with the warmth of cinnamon, making them a perfect treat for any time of year.
Ingredients:
– 1 medium-sized acorn squash
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/4 cup granulated sugar
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Salt to taste
Instructions:
1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half, scoop out the seeds and pulp, and place it on a baking sheet.
2. Roast the squash for 45 minutes, or until tender and caramelized.
3. Scoop the flesh into a blender or food processor, along with the flour, baking powder, cinnamon, sugar, milk, egg, and melted butter. Blend until smooth.
4. Heat a non-stick skillet or griddle over medium heat. Drop the batter by 1/4 cupfuls onto the skillet.
5. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry. Flip and cook for an additional 1-2 minutes.
Cooking Time: 20-25 minutes
Acorn Squash and Sausage Stuffing
This recipe combines the natural sweetness of roasted acorn squash with savory sausage and aromatic herbs, perfect for a cozy fall dinner.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 1 lb sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a large skillet, cook the sausage over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stuff each squash half with the sausage mixture, dividing it evenly between the two halves.
6. Place the stuffed squash on a baking sheet lined with parchment paper and drizzle with olive oil.
7. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Grilled Acorn Squash with Garlic Herb Butter
Roasted acorn squash is a delicious and nutritious side dish that’s perfect for fall gatherings. Elevate its flavor with a compound butter infused with garlic, herbs, and a hint of lemon.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1/2 cup unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– 1 tablespoon grated lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together butter, garlic, parsley, thyme, and lemon zest.
4. Place the squash on the grill, cut side up.
5. Spread 1-2 tablespoons of the garlic herb butter on each squash half.
6. Cook for 30-40 minutes or until the squash is tender and caramelized.
7. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Acorn Squash and Chickpea Curry
A vibrant and flavorful curry that combines the sweetness of acorn squash with the nuttiness of chickpeas, all wrapped up in a fragrant blend of Indian spices.
Ingredients:
– 1 medium acorn squash (about 2 lbs), peeled, seeded, and cubed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (optional)
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, cinnamon, and cayenne pepper (if using). Cook for 1 minute.
4. Add squash and chickpeas. Cook for 5 minutes, stirring occasionally.
5. Pour in coconut milk. Season with salt and pepper to taste.
6. Simmer, covered, for 20-25 minutes or until squash is tender.
Cooking Time: 30-35 minutes
Acorn Squash Fries with Parmesan
A twist on traditional french fries, this recipe uses roasted acorn squash to create a delicious and healthy snack.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tbsp olive oil
– Salt, to taste
– 1/4 cup grated Parmesan cheese
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
4. Drizzle the olive oil over the squash and sprinkle with salt and any desired seasonings.
5. Roast the squash for 45-50 minutes, or until it’s tender and caramelized.
6. Once the squash is cooked, use a fork to scrape out the flesh into long, thin strips (similar to french fries).
7. Toss the “fries” with Parmesan cheese and serve hot.
Cooking Time: 45-50 minutes
Acorn Squash and Lentil Stew
This hearty stew is a perfect blend of comforting flavors, featuring the sweet and nutty taste of roasted acorn squash and the earthy goodness of lentils. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds. Place on a baking sheet, cut side up.
3. Roast the squash in the preheated oven for about 45 minutes, or until tender and caramelized.
4. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
5. Add the minced garlic, cumin, lentils, vegetable broth, salt, and pepper to the pot. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30-40 minutes, or until the lentils are tender.
Cooking Time: About 1 hour 15 minutes
Acorn Squash Pizza with Caramelized Onions
Elevate your pizza game with this unique and delicious combination of roasted acorn squash, caramelized onions, and gooey mozzarella cheese.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 4-6 pizza dough balls (homemade or store-bought)
– 1 cup shredded mozzarella cheese
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the acorn squash: Cut the squash in half, scoop out the seeds, and place cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 45 minutes or until tender.
3. Caramelize the onions: In a large skillet, cook the sliced onions over medium-low heat for 20-25 minutes, stirring occasionally, until deep golden brown and caramelized.
4. Assemble the pizzas: Roll out pizza dough balls to desired thickness. Top each with roasted acorn squash, caramelized onions, and shredded mozzarella cheese.
5. Bake the pizzas: Place the topped pizzas on a baking sheet and bake for 12-15 minutes or until crust is golden brown.
Cooking Time: 1 hour 20 minutes
Acorn Squash and Spinach Lasagna
This recipe combines the comforting flavors of lasagna with the natural sweetness of roasted acorn squash and the earthiness of spinach. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 8-10 lasagna noodles
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup grated Parmesan cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the acorn squash in the oven for about 45 minutes, or until tender.
3. Cook lasagna noodles according to package instructions.
4. In a large skillet, sauté onion and garlic until softened. Add spinach and cook until wilted.
5. Layer cooked noodles, roasted squash, spinach mixture, ricotta cheese, and Parmesan cheese in a 9×13-inch baking dish.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 30-35 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil leaves, if desired.
Cooking Time: 1 hour 15 minutes
Acorn Squash Muffins with Pecans
These moist and flavorful muffins combine the natural sweetness of acorn squash with the crunch of pecans, perfect for a fall morning breakfast or snack.
Ingredients:
– 1 medium acorn squash, cooked and mashed
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup chopped pecans
– Optional: 1/4 cup brown sugar and 1 tablespoon maple syrup for topping
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add mashed acorn squash, melted butter, egg, and chopped pecans. Mix until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until golden brown.
6. Allow to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 20-25 minutes
Acorn Squash and Goat Cheese Tart
A sweet and savory tart that combines the natural sweetness of roasted acorn squash with the tanginess of goat cheese, perfect for a fall or winter dinner party.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 8 oz goat cheese, crumbled
– 1/4 cup chopped fresh thyme
– Salt and pepper to taste
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. Roll out puff pastry to a thickness of about 1/8 inch. Place on a lightly floured surface.
5. Spread goat cheese over the center of the pastry, leaving a 1-inch border around the edges.
6. Arrange roasted squash halves on top of the goat cheese.
7. Fold the pastry edges up over the filling and brush with beaten egg for glazing.
8. Bake tart for an additional 20-25 minutes or until pastry is golden brown.
Cooking Time: Approximately 1 hour 10 minutes
Acorn Squash and Cranberry Salad
A seasonal salad that combines the warmth of roasted acorn squash with the tartness of cranberries, perfect for a cozy autumn evening.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 1 cup fresh or frozen cranberries
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Drizzle olive oil on each squash half and season with salt and pepper.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. In a large bowl, combine cranberries, apple cider vinegar, and honey. Mix well.
6. Once the squash is cooked, let it cool slightly before slicing into wedges.
7. Combine the roasted squash with the cranberry mixture and mixed greens.
8. Serve immediately and enjoy!
Cooking Time: 45-50 minutes (roasting time)
Acorn Squash and Bacon Hash
Get ready to elevate your breakfast game with this sweet and savory hash recipe that combines the natural sweetness of acorn squash with the smoky flavor of crispy bacon.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 6 slices of thick-cut bacon, diced
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle the olive oil over the squash and season with salt and pepper.
5. Roast the squash in the oven for 45 minutes, or until tender and caramelized.
6. While the squash is roasting, cook the diced bacon in a skillet over medium-high heat until crispy.
7. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
8. To assemble the hash, slice the roasted squash into 1-inch pieces and combine with the cooked bacon mixture.
9. Season with salt and pepper to taste.
10. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 55 minutes (includes roasting time)
Acorn Squash Smoothie with Almond Butter
This creamy smoothie combines the comforting flavors of roasted acorn squash with the richness of almond butter, perfect for a cozy fall morning.
Ingredients:
– 1 small acorn squash (about 1 lb)
– 2 tbsp unsalted butter
– 1/2 cup rolled oats
– 1/2 cup almond milk
– 2 tbsp almond butter
– 1 tsp honey
– Pinch of salt
– Ice cubes (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with butter. Roast for 45 minutes or until tender.
4. Let the squash cool, then scoop the flesh into a blender.
5. Add oats, almond milk, almond butter, honey, and salt to the blender.
6. Blend until smooth, adding ice cubes if desired.
7. Pour into a glass and serve immediately.
Cooking Time: 45 minutes (roasting time)
Summary
Get ready to fall in love with the flavors of autumn! This collection of 20 delicious acorn squash recipes offers a variety of sweet and savory dishes perfect for the season. From classic roasted squash with maple glaze to innovative recipes like spicy tacos, curries, and lasagnas, there’s something for everyone. Whether you’re looking for a hearty casserole or a healthy smoothie, these recipes are sure to become new favorites. So why not get cozy and try one (or two, or three…) of these tasty acorn squash dishes today?
