As the leaves begin to change colors and the crisp autumn air sets in, there’s no better way to celebrate the season than with a delicious acorn squash recipe. This versatile and nutritious gourd is the perfect ingredient for fall cooking, offering a sweet and nutty flavor that pairs well with a wide range of ingredients. From savory side dishes to sweet desserts, we’ve rounded up 20 mouthwatering acorn squash recipes that are sure to become new favorites in your household.
Whether you’re looking for a comforting soup or a hearty main course, our collection has something for everyone. And the best part? These recipes showcase the incredible diversity of acorn squash – from classic roasted dishes to creative twists like tacos and pancakes. So why wait? Dive into the world of acorn squash cooking and discover your new go-to fall recipe!
Roasted Acorn Squash with Maple Glaze
Roasted Acorn Squash with Maple Glaze: A sweet and savory autumnal treat that’s perfect for a cozy dinner or special occasion.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Salt, to taste
– 1/4 cup pure maple syrup
– 2 tbsp butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together olive oil, cinnamon, nutmeg, and salt. Brush the mixture evenly onto both squash halves.
4. Place the squash on a baking sheet, cut side up.
5. Roast for 45 minutes or until the flesh is tender and caramelized.
6. Meanwhile, combine maple syrup and butter in a saucepan. Bring to a simmer over medium heat.
7. Remove the squash from the oven and brush with the warm maple glaze.
8. Return the squash to the oven and roast for an additional 5-10 minutes or until the glaze is caramelized.
Cooking Time: 50-60 minutes
Stuffed Acorn Squash with Quinoa and Kale
This flavorful recipe combines the natural sweetness of acorn squash with the nutty taste of quinoa, the earthiness of kale, and a hint of savory spices. Perfect for a cozy fall or winter evening, this dish is both nourishing and satisfying.
Ingredients:
– 2 medium-sized acorn squashes
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for added flavor)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise, scoop out seeds, and place them on a baking sheet.
3. In a bowl, mix cooked quinoa, chopped kale, onion, garlic, cumin, salt, and pepper.
4. Stuff each squash with the quinoa mixture, dividing it evenly.
5. Drizzle olive oil over the squashes and sprinkle with feta cheese (if using).
6. Roast for 45-50 minutes or until the squashes are tender and the filling is heated through.
Cooking Time: 45-50 minutes
Acorn Squash Soup with Coconut Milk
A comforting and creamy soup that showcases the natural sweetness of roasted acorn squash, paired with the richness of coconut milk.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can full-fat 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 place on a baking sheet.
3. Drizzle with olive oil, sprinkle with salt, and roast for 45 minutes or until tender.
4. In a large pot, sauté chopped onion and minced garlic until softened.
5. Add roasted squash flesh, vegetable broth, and coconut milk to the pot.
6. Bring to a simmer and cook for 15-20 minutes or until soup has thickened slightly.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 10 minutes
Baked Acorn Squash with Brown Sugar and Butter
Enjoy a sweet and savory side dish with this simple recipe that brings out the natural sweetness of acorn squash.
Ingredients:
• 2 medium-sized acorn squashes, halved and seeds removed
• 4 tablespoons unsalted butter, softened
• 1/4 cup brown sugar
• Salt to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place the squash halves on a baking sheet lined with parchment paper.
3. In a small bowl, mix together the softened butter and brown sugar until well combined.
4. Divide the butter-sugar mixture evenly among the squash halves, spreading it into the crevices of each half.
5. Season with salt to taste.
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 acorn squash with the crisp flavor of apples, all wrapped up in a buttery crust. Perfect for a cozy fall evening or a Thanksgiving feast.
Ingredients:
– 1 medium acorn squash (about 2 lbs), peeled, seeded, and cubed
– 2-3 apples, peeled and sliced
– 1/4 cup brown sugar
– 2 tablespoons unsalted butter, melted
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine squash, apples, brown sugar, melted butter, cinnamon, and nutmeg. Toss until well coated.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Cover with aluminum foil and bake for 45 minutes.
5. Remove the foil and continue baking for an additional 15-20 minutes, or until the squash is tender.
Cooking Time: 1 hour 15 minutes
Acorn Squash Risotto with Sage
This creamy risotto pairs the comforting flavors of roasted acorn squash with the earthy sweetness of sage, creating a satisfying and nutritious meal.
Ingredients:
– 1 medium acorn squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 2 tablespoons unsalted butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
2. In a large pot, sauté chopped onion in butter until translucent. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. If using wine, add it after the third broth addition. Stir in roasted squash and chopped sage.
5. Cook for an additional 10-15 minutes, or until rice is creamy and tender. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 45-50 minutes
Spicy Acorn Squash and Black Bean Tacos
This recipe combines the natural sweetness of roasted acorn squash with the spicy kick of chipotle peppers and the heartiness of black beans, all wrapped up in a crispy taco shell. Perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 1 medium acorn squash, peeled and cubed
– 2 chipotle peppers in adobo sauce, chopped
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8 taco shells
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, onion, garlic, cumin, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until tender.
4. In a separate pan, heat the chipotle peppers in adobo sauce over medium heat.
5. Add black beans to the pan and stir to combine.
6. Warm taco shells according to package instructions.
7. Assemble tacos by filling with roasted squash mixture and topping with black bean mixture.
Cooking Time: 45-50 minutes
Acorn Squash and Sausage Stuffing
Elevate your holiday table with this savory and sweet stuffing, perfectly balancing the flavors of roasted acorn squash and spicy sausage. This recipe combines the comfort of traditional stuffing with the warmth of fall spices.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 1 lb sweet Italian sausage, casings removed
– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon dried sage
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large skillet, cook the sausage over medium-high heat, breaking up with a spoon as it cooks, until browned.
4. Add chopped onion and garlic to the skillet; cook until the onion is translucent.
5. In a large bowl, combine cooked squash, bread, sausage mixture, sage, salt, pepper, and chicken broth. Mix well.
6. Transfer the stuffing mixture to a greased 9×13-inch baking dish and cover with aluminum foil.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: Approximately 1 hour 15 minutes
Acorn Squash Pancakes with Cinnamon
Get cozy with the flavors of fall as you whip up a batch of these moist and aromatic pancakes, infused with the sweetness of roasted acorn squash and warmth of cinnamon.
Ingredients:
– 1 small acorn squash (about 1 lb), roasted and pureed
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted butter
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together egg, milk, and melted butter.
4. Add the roasted squash puree to the wet ingredients and stir until combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Stir in cinnamon.
7. Drop batter by 1/4 cupfuls onto the skillet or griddle.
8. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
9. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: About 10-12 minutes per batch, depending on size of pancakes.
Grilled Acorn Squash with Garlic Herb Butter
This recipe highlights the natural sweetness of acorn squash paired with a savory garlic herb butter, perfect for a cozy fall evening. With just a few ingredients and simple preparation, you’ll be enjoying this seasonal delight in no time.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat grill or oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together softened butter, garlic, parsley, and thyme until well combined.
4. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
5. Dot the top of each squash half with the garlic herb butter.
6. Season with salt and pepper to taste.
7. Roast or grill for 30-40 minutes, or until the squash is tender and caramelized.
Cooking Time: 30-40 minutes
Acorn Squash and Chickpea Curry
This hearty curry combines the comforting sweetness of roasted acorn squash with the creamy richness of chickpeas, all wrapped up in a flavorful blend of Indian spices.
Ingredients:
– 1 medium acorn squash (about 2 lbs), peeled, seeded, and cubed
– 1 can chickpeas (15 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 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).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pan, sauté onions and garlic in 1 tablespoon olive oil over medium heat until softened.
4. Add curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
5. Stir in chickpeas, coconut milk, roasted squash, salt, and pepper. Simmer for 10-15 minutes or until heated through.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh cilantro leaves. Serve over rice or with naan bread.
Cooking Time: 45-50 minutes
Acorn Squash Fries with Parmesan
A twist on traditional fries, these roasted acorn squash strips are crispy, flavorful, and surprisingly addictive. Pair them with a sprinkle of Parmesan for an elevated snack or side dish.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 2 tbsp olive oil
– Salt, to taste
– 1/4 cup grated Parmesan cheese
– Optional: garlic powder, chili powder, 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. Slice each half into long, thin strips, about 1/4 inch thick.
4. Place the squash strips on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and sprinkle with salt to taste.
6. Roast for 20-25 minutes, or until the squash is tender and caramelized.
7. Sprinkle with Parmesan cheese and any desired seasonings.
8. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Acorn Squash and Lentil Stew
This comforting stew is the perfect blend of fall flavors, featuring tender acorn squash, nutritious lentils, and aromatic spices. Serve with crusty bread 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
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
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 45 minutes, or until tender and caramelized.
4. In a large pot, sauté onion and garlic over medium heat until softened.
5. Add lentils, cumin, paprika, salt, and pepper; cook for 1 minute.
6. Add roasted squash, vegetable broth, and olive oil. Bring to a simmer.
7. Reduce heat to low and let stew cook for 30-40 minutes or until lentils are tender.
Cooking Time: 1 hour 15 minutes
Acorn Squash and Goat Cheese Tart
This sweet and savory tart combines the natural sweetness of roasted acorn squash with the tanginess of goat cheese, all wrapped up in a flaky pastry crust. Perfect for a cozy fall dinner party or a special occasion.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 1/4 cup goat cheese, crumbled
– 1/4 cup chopped fresh sage
– 1/4 cup chopped walnuts
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the acorn squash in the olive oil for about 45 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, goat cheese, sage, and walnuts on one half of the pastry, leaving a 1-inch border.
5. Fold the other half of the pastry over the filling, pressing edges to seal.
6. Brush with egg wash (beaten egg mixed with a little water) for a golden glaze.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: About 45 minutes total, including roasting the squash and baking the tart.
Acorn Squash and Cranberry Salad
Warm up with the sweet and tangy flavors of roasted acorn squash, cranberries, and a hint of maple syrup.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1 cup fresh or frozen cranberries
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– Salt and pepper to taste
– 2 tbsp pure maple syrup
– 4 cups mixed greens
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out seeds, and place cut side up on a baking sheet.
3. Roast the squash for 30-40 minutes or until tender and caramelized.
4. In a large bowl, combine roasted squash, cranberries, olive oil, cinnamon, salt, and pepper. Toss to combine.
5. Drizzle with maple syrup and toss again to coat.
6. Serve over mixed greens.
Cooking Time: 40-50 minutes
Acorn Squash and Wild Rice Pilaf
A hearty and flavorful side dish that combines the natural sweetness of roasted acorn squash with the nutty flavor of wild rice. This pilaf is perfect for a weeknight dinner or as a comforting accompaniment to your favorite fall dishes.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1 cup wild rice
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh thyme leaves, chopped (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 olive oil.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. While the squash is roasting, cook the wild rice according to package instructions using water or vegetable broth.
6. Once the squash is done, let it cool slightly before scooping out the flesh and adding it to the cooked wild rice.
7. Season with salt, pepper, and chopped thyme (if using).
8. Serve warm.
Cooking Time: 1 hour 15 minutes
Acorn Squash and Pecan Bread
This recipe combines the comforting flavors of roasted acorn squash with the rich taste of pecans, all wrapped up in a delicious homemade bread. Perfect for a cozy fall afternoon or a Thanksgiving gathering.
Ingredients:
– 1 medium-sized acorn squash
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup chopped pecans
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the acorn squash in half and roast for 45 minutes, or until tender.
3. Let the squash cool, then scoop out the flesh and mash into a puree.
4. In a large bowl, whisk together flour, baking powder, and salt.
5. Add melted butter, sugar, eggs, mashed squash, pecans, and cinnamon. Mix until just combined.
6. Pour batter into a greased 9×5-inch loaf pan.
7. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
Cooking Time: 1 hour 15 minutes
Acorn Squash and Bacon Hash
This hearty recipe combines the natural sweetness of roasted acorn squash with the smoky richness of crispy bacon, all wrapped up in a flavorful hash. Perfect for a brunch or breakfast gathering.
Ingredients:
– 1 large acorn squash (about 2 lbs), peeled and cubed
– 6 slices of thick-cut bacon, diced
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1/4 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
4. Add onion and garlic to the same skillet and cook until softened, about 5 minutes.
5. Stir in cooked squash, chicken broth, salt, and pepper. Cook for an additional 2-3 minutes.
6. Add cooked bacon back into the hash and stir to combine.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 45-50 minutes.
Acorn Squash and Spinach Lasagna
This lasagna combines the warm, comforting flavors of roasted acorn squash with the brightness of fresh spinach and gooey mozzarella cheese.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 10 lasagna noodles
– 2 cups fresh spinach leaves
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the acorn squash: Cut the squash in half lengthwise, scoop out the seeds, and place cut-side up on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 30-40 minutes or until tender.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a large skillet, sauté chopped onion and minced garlic until softened. Add fresh spinach leaves and cook until wilted. Season with salt and pepper to taste.
5. Assemble the lasagna: Spread a layer of ricotta cheese on the bottom of a 9×13-inch baking dish, followed by a layer of roasted squash, noodles, and mozzarella cheese. Repeat this process two more times, finishing with a layer of mozzarella cheese on top.
6. Bake for 30-40 minutes or until the cheese is melted and bubbly.
Cooking Time: 1 hour 15 minutes
Acorn Squash and Pumpkin Seed Granola
This recipe combines the natural sweetness of roasted acorn squash with the nutty flavor of pumpkin seeds to create a deliciously crunchy granola perfect for snacking or adding to your favorite oatmeal or yogurt.
Ingredients:
– 1 medium-sized acorn squash, roasted and pureed
– 2 cups rolled oats
– 1/2 cup pumpkin seeds
– 1/4 cup brown sugar
– 1/4 cup honey
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large bowl, mix together oats, pumpkin seeds, brown sugar, honey, cinnamon, and salt.
3. Add the roasted acorn squash puree and stir until well combined.
4. Spread the mixture onto a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until lightly toasted and fragrant.
6. Remove from oven and let cool completely.
7. Break into chunks and add chopped pecans if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to fall in love with these 20 delicious acorn squash recipes perfect for the season! From sweet treats like roasted squash with maple glaze and acorn squash pancakes, to savory dishes like stuffed squash with quinoa and kale, and even spicy tacos with black beans. You’ll also find comforting bowls of soup, hearty stews, and creative twists on classic recipes. Whether you’re a fan of sweet or savory, there’s something for everyone in this collection of mouthwatering acorn squash recipes.