As the seasons change, our taste buds crave heartier, more comforting meals that warm our bellies and soothe our souls. One such ingredient that embodies these qualities is acorn squash, a versatile and flavorful gourd that can be transformed into a multitude of dishes. Whether you’re in the mood for something savory, sweet, or even spicy, acorn squash has got you covered.
In this article, we’ll explore 20 delicious savory acorn squash recipes that will take your taste buds on a wild ride. From classic roasted side dishes to innovative main courses and everything in between, these mouthwatering creations showcase the incredible versatility of this humble gourd.
So without further ado, let’s dive into our top picks for savory acorn squash recipes!
Roasted Savory Acorn Squash with Garlic and Thyme
Roasted Savory Acorn Squash with Garlic and Thyme: This simple recipe brings out the natural sweetness of acorn squash while adding depth and complexity from aromatic garlic and thyme. Perfect as a side dish or light lunch, this roasted squash is sure to become a fall favorite.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 4 cloves garlic, peeled and minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together garlic, olive oil, thyme, salt, and pepper.
4. Brush the mixture evenly onto both squash halves.
5. Place squash on a baking sheet lined with parchment paper, cut side up.
6. Roast for 45-50 minutes or until flesh is tender and caramelized.
Cooking Time: 45-50 minutes
Stuffed Acorn Squash with Quinoa and Kale
This recipe combines the natural sweetness of acorn squash with the nutty flavor of quinoa and the earthiness of kale, making it a perfect fall meal.
Ingredients:
– 2 medium-sized acorn squashes
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: crumbled feta cheese or toasted pumpkin seeds for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squashes in half lengthwise and scoop out the seeds.
3. In a large bowl, mix cooked quinoa, chopped kale, olive oil, garlic, cumin, salt, and pepper.
4. Divide the quinoa mixture among the squash halves, spooning it into the cavities.
5. Place the stuffed squashes on a baking sheet and bake for 30-40 minutes or until the squash is tender.
6. Serve warm, topped with crumbled feta cheese or toasted pumpkin seeds if desired.
Cooking Time: 30-40 minutes
Savory Acorn Squash Soup with Coconut Milk
This comforting soup combines the natural sweetness of acorn squash with the rich creaminess of coconut milk, perfect for a cozy fall evening. This recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can coconut milk (14 oz)
– 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, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes or until tender.
4. In a large pot, sauté onion and garlic in olive oil over medium heat until softened.
5. Add roasted squash, vegetable broth, coconut milk, cumin, salt, and pepper to the pot.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup is heated through.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes
Acorn Squash and Chorizo Hash
This hearty recipe combines the sweet and nutty flavors of roasted acorn squash with the spicy kick of chorizo sausage, all wrapped up in a crispy hash. Perfect for brunch or dinner, this dish is sure to become a new favorite.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 4 slices of chorizo sausage
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro, crumbled feta cheese, or sliced scallions 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 cut-side up on a baking sheet lined with parchment paper.
4. Roast the squash in the preheated oven for about 45 minutes, or until tender and caramelized.
5. Meanwhile, cook the chorizo sausage slices in a skillet over medium-high heat until browned and crispy.
6. Remove the squash from the oven and let it cool slightly.
7. Cut the roasted squash into small pieces and mix with the cooked chorizo.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped cilantro, crumbled feta cheese, or sliced scallions if desired.
Cooking Time: 45 minutes
Herb-Roasted Acorn Squash with Parmesan
This recipe brings together the natural sweetness of acorn squash and the savory flavors of herbs and Parmesan cheese. Perfect as a side dish or main course, this roasted squash is sure to please.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary leaves
– 1 tsp dried thyme
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, rosemary, thyme, salt, and pepper.
4. Brush the mixture evenly onto both squash halves.
5. Roast the squash for 45-50 minutes or until tender and caramelized.
6. Remove from oven and sprinkle Parmesan cheese on top of each half.
7. Return to oven for an additional 2-3 minutes or until cheese is melted and bubbly.
Cooking Time: Approximately 1 hour
Savory Acorn Squash Risotto
Warm up with a comforting bowl of creamy risotto infused with the sweet and nutty flavors of roasted acorn squash.
Ingredients:
– 1 medium acorn squash, peeled and cubed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cups Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large skillet, heat broth over low heat. Add rice and cook, stirring constantly, for 3-4 minutes.
3. Remove skillet from heat. Stir in roasted squash, Parmesan cheese, salt, and pepper.
4. Serve immediately, garnished with thyme leaves if desired.
Cooking Time: 45-50 minutes
Acorn Squash and Black Bean Tacos
This recipe combines the sweetness of roasted acorn squash with the earthiness of black beans, all wrapped up in a crispy taco shell. Perfect for a vegetarian or vegan option that’s packed with nutrients and flavor.
Ingredients:
– 1 medium acorn squash
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Roast the squash for 30-40 minutes, or until tender.
4. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened.
5. Add the black beans to the skillet and stir to combine with the onion mixture. Cook for an additional 2-3 minutes.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the tacos by filling each tortilla with roasted squash, black bean mixture, and desired toppings.
Cooking Time: 45-50 minutes
Maple-Glazed Acorn Squash with Sage
This autumnal side dish combines the natural sweetness of acorn squash with the earthy flavor of sage, all tied together with a rich maple glaze. Perfect for Thanksgiving or any fall gathering.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tbsp pure maple syrup
– 2 tbsp olive oil
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds and pulp.
3. In a small bowl, whisk together maple syrup, olive oil, salt, and pepper.
4. Brush the glaze mixture evenly onto both squash halves.
5. Sprinkle chopped sage over the squash.
6. Roast the squash for 45-50 minutes, or until tender and caramelized.
Cooking Time: 45-50 minutes
Savory Acorn Squash and Spinach Gratin
Savory Acorn Squash and Spinach Gratin: A deliciously healthy side dish that combines the sweetness of roasted acorn squash with the savory flavor of spinach and cheese.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 cups fresh spinach leaves
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a large bowl, toss together spinach leaves, sliced onion, and minced garlic.
4. Drizzle olive oil over the mixture and season with salt and pepper.
5. Stuff each squash half with the spinach mixture, dividing it evenly.
6. Top each squash half with grated cheddar cheese and crumbled feta cheese.
7. Place the gratins on a baking sheet lined with parchment paper and bake for 35-40 minutes, or until the squash is tender and the cheese is golden brown.
Cooking Time: 35-40 minutes
Acorn Squash and Sausage Stuffed Shells
This recipe combines the warmth of roasted acorn squash with the savory flavors of sausage, all wrapped up in a comforting package of jumbo pasta shells. Perfect for a chilly fall evening.
Ingredients:
– 12 jumbo pasta shells
– 1 medium acorn squash (about 2 lbs), peeled and cubed
– 1 lb sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash cubes with salt, pepper, and 1 tablespoon olive oil for 30 minutes or until tender.
3. Cook sausage in a skillet, breaking up with spoon as it cooks, until browned and cooked through.
4. Combine cooked squash, sausage mixture, onion, garlic, Parmesan cheese, and breadcrumbs.
5. Stuff each pasta shell with the squash-sausage mixture, placing on a baking sheet lined with parchment paper.
6. Brush tops with beaten egg for a golden glaze.
7. Bake for 20-25 minutes or until shells are cooked through and lightly browned.
Cooking Time: 45-50 minutes
Curried Acorn Squash and Lentil Stew
This hearty stew combines the warmth of curry spices with the comfort of roasted acorn squash and tender lentils, perfect for a cozy evening meal.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 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.
3. Roast the squash for 30 minutes or until tender.
4. In a large pot, heat the olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
5. Add cumin, curry powder, and turmeric. Cook for 1 minute.
6. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
7. Serve the stew with roasted acorn squash halves and garnish with fresh cilantro leaves, if desired.
Cooking Time: Approximately 1 hour 15 minutes
Savory Acorn Squash and Mushroom Casserole
This casserole is a perfect blend of fall flavors, with roasted acorn squash and mushrooms in a savory sauce. It’s a great side dish or main course for a cozy dinner.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup grated cheddar cheese
– 1 tablespoon thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the acorn squash in a baking dish with 1 tablespoon olive oil, salt, and pepper for about 45 minutes, or until tender.
3. In a skillet, sauté the mushrooms, onion, and garlic in 1 tablespoon olive oil until softened.
4. Add the vegetable broth, thyme, and roasted squash to the skillet. Simmer for 5-7 minutes.
5. Transfer the mixture to a casserole dish and top with cheddar cheese.
6. Bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 1 hour 10 minutes
Acorn Squash and Goat Cheese Tart
This sweet and savory tart is a perfect blend of autumn’s bounty, featuring roasted acorn squash and creamy goat cheese. The flaky crust and caramelized squash make for a delightful dessert or snack.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 1/4 cup goat cheese, crumbled
– 1/4 cup chopped fresh thyme
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the acorn squash for 45-50 minutes, or until tender.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Transfer to a baking sheet lined with parchment paper.
4. Arrange the roasted squash slices on one half of the pastry, leaving a 1/2-inch border.
5. Sprinkle crumbled goat cheese and chopped thyme over the squash.
6. Fold the other half of the pastry over the filling, pressing edges to seal.
7. Brush the top with honey and season with salt and pepper.
8. Bake for an additional 20-25 minutes, or until golden brown.
Cooking Time: 1 hour 10-15 minutes
Savory Acorn Squash and Chickpea Curry
This recipe combines the natural sweetness of roasted acorn squash with the savory flavors of Indian-inspired spices, all wrapped up in a creamy chickpea curry. Perfect as a main dish or side, this recipe is sure to become a fall favorite.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds. Place on a baking sheet, cut side up.
2. Roast the squash for 45 minutes, or until tender and caramelized.
3. In a large pan, sauté the onions and garlic until softened. Add cumin, curry powder, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.
4. Add the chickpeas, coconut milk, salt, and pepper. Stir to combine. Simmer for 10-15 minutes or until the flavors have melded together.
5. Serve the squash alongside the curry, garnished with fresh cilantro leaves.
Cooking Time: 1 hour
Acorn Squash and Bacon-Stuffed Peppers
Elevate your meal with this sweet and savory combination of roasted acorn squash, crispy bacon, and flavorful bell peppers. Perfect for a cozy dinner or special occasion.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 medium acorn squash, cooked and mashed
– 6 slices of cooked bacon, crumbled
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: shredded cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked squash, crumbled bacon, chopped onion, and minced garlic.
3. Stuff each bell pepper with the squash mixture, filling them as full as possible.
4. Drizzle olive oil over the peppers and sprinkle with salt and pepper.
5. Roast for 25-30 minutes or until peppers are tender and slightly caramelized.
6. Top with shredded cheese (if using) and return to oven for an additional 2-3 minutes.
Cooking Time: 25-30 minutes
Savory Acorn Squash and Kale Pasta
This recipe combines the natural sweetness of roasted acorn squash with the earthy flavor of kale, all wrapped up in a comforting pasta dish. Perfect for a cozy weeknight dinner or a satisfying lunch.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 8 oz pasta of your choice
– 2 cups curly kale, stems removed and chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. Roast the squash for 30-40 minutes, or until tender and caramelized.
4. Cook pasta according to package instructions. Drain and set aside.
5. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
6. Add chopped kale to the skillet and cook until wilted, about 3-4 minutes.
7. Combine cooked pasta, roasted squash, and wilted kale in a bowl. Season with salt and pepper to taste.
8. Top with grated Parmesan cheese, if desired.
Cooking Time: 45-50 minutes
Acorn Squash and Turkey Stuffed Peppers
Celebrate the flavors of fall with this nutritious and satisfying dish, featuring roasted acorn squash and savory turkey stuffing inside bell peppers.
Ingredients:
– 4 bell peppers, any color
– 1 medium acorn squash, roasted and mashed
– 1 pound ground turkey
– 1/2 cup cooked brown rice
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove seeds and membranes, and place in a baking dish.
3. In a large bowl, combine mashed acorn squash, ground turkey, cooked rice, parsley, and olive oil. Season with salt and pepper.
4. Stuff each bell pepper with the turkey mixture, filling to the top.
5. Cover baking dish with aluminum foil and bake for 30 minutes.
6. Remove foil and bake an additional 15-20 minutes, until peppers are tender.
Cooking Time: 45-50 minutes
Savory Acorn Squash and Sweet Potato Mash
This recipe combines the natural sweetness of sweet potatoes with the earthy flavor of acorn squash, perfect for a comforting side dish. With a hint of savory spices, this mash is a delicious addition to any meal.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 large sweet potatoes (about 1 lb each), peeled and cubed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
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 sweet potatoes on a baking sheet and roast for 45-50 minutes, or until tender.
4. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes.
5. Add the minced garlic and ground cumin to the skillet and cook for an additional minute.
6. Scoop out the roasted sweet potatoes and add them to the skillet with the onion mixture. Mash everything together until smooth.
7. Stuff each squash half with the sweet potato mash and season with salt and pepper to taste.
Cooking Time: Approximately 1 hour and 15 minutes
Acorn Squash and Feta-Stuffed Phyllo Cups
These crispy phyllo cups are filled with the sweet, comforting flavors of roasted acorn squash and tangy feta cheese. Perfect for a quick bite or as an appetizer for your next gathering.
Ingredients:
– 1 small acorn squash (about 1 lb), peeled and cubed
– 2 tbsp olive oil
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1 tsp salt
– 1/2 tsp black pepper
– 12-15 phyllo sheets, thawed
– 1 egg, beaten (for brushing phyllo)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a bowl, mix roasted squash with feta cheese and parsley.
4. Cut phyllo sheets into squares and brush edges with beaten egg.
5. Spoon squash mixture onto one half of each square, leaving a 1/2-inch border. Fold other half over filling to form a triangle.
6. Brush tops with egg and bake for 15-20 minutes or until golden brown.
Cooking Time: 45-50 minutes
Savory Acorn Squash and Caramelized Onion Pizza
This savory pizza combines the natural sweetness of roasted acorn squash with the deep flavor of caramelized onions, all on a crispy crust. A perfect fall-inspired twist on traditional pizza.
Ingredients:
– 1 lb pizza dough
– 1 medium acorn squash, peeled and cubed
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/2 cup shredded mozzarella cheese
– Fresh thyme leaves (optional)
Instructions:
1. Preheat oven to 425°F.
2. Roast the squash cubes with 1 tbsp olive oil, salt, and pepper for 20-25 minutes or until tender.
3. Caramelize the onions in remaining 1 tbsp olive oil over medium-low heat for 30-40 minutes or until golden brown.
4. Roll out pizza dough to desired thickness. Top with caramelized onions, roasted squash, and mozzarella cheese.
5. Bake for 12-15 minutes or until crust is golden brown.
Cooking Time: Approximately 45-50 minutes
Summary
Get ready to fall in love with the sweet and savory flavors of acorn squash! This versatile ingredient can be used in a variety of dishes, from soups and stews to casseroles and baked goods. In this article, we’ve compiled 20 delicious savory acorn squash recipes that are sure to please even the pickiest eaters. From classic roasted squash with garlic and thyme to innovative twists like chorizo hash and goat cheese tart, there’s something for everyone in this collection of mouth-watering recipes. So go ahead, get creative, and start cooking up some deliciousness with acorn squash!
