As the weather starts to cool, there’s nothing like a warm, comforting bowl of creamy goodness to cozy up with. And what better way to achieve that than with white acorn squash? This versatile and nutritious ingredient can be used in a variety of dishes, from soups to risottos, salads to desserts. In this article, we’ll explore 20 creamy white acorn squash comfort recipes that are sure to become new favorites.
From classic roasted squash with maple glaze to innovative gnocchi with sage butter, these recipes showcase the incredible range of flavors and textures that can be achieved using this ingredient. Whether you’re looking for a quick weeknight dinner or a special occasion dish, we’ve got you covered. So grab a spoon, get cozy, and let’s dive into the world of creamy white acorn squash!
Roasted White Acorn Squash with Maple Glaze
Roasted White Acorn Squash with Maple Glaze Recipe
A sweet and savory fall favorite, roasted white acorn squash is elevated to new heights with a sticky maple glaze. This easy recipe brings together the warm spices of cinnamon and nutmeg with the natural sweetness of maple syrup.
Ingredients:
– 1 large white acorn squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– Salt, to taste
– 1/4 cup pure maple syrup
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a bowl, whisk together olive oil, cinnamon, nutmeg, and salt.
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 minutes or until flesh is tender and caramelized.
7. While squash is roasting, whisk together maple syrup and 1 tbsp water in a small bowl.
8. Remove squash from oven and brush with the maple glaze.
9. Return to oven for an additional 5-10 minutes, or until glaze is sticky.
Cooking Time: 50-60 minutes
Creamy White Acorn Squash Soup
This recipe yields a rich and creamy soup that highlights the sweet and nutty flavors of white acorn squash. Perfect for a cozy fall evening, this soup is sure to become a new favorite.
Ingredients:
– 1 large white acorn squash (about 2 lbs)
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 400°F.
2. Cut the squash in half lengthwise and scoop out the seeds. Place on a baking sheet, cut side up.
3. Roast the squash for 45 minutes, or until tender.
4. Scoop out the flesh and puree it with the cooked onion, garlic, cumin, and smoked paprika.
5. In a large pot, combine the squash mixture, chicken broth, and heavy cream.
6. Bring to a simmer and cook for 10-15 minutes, or until heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 1 hour 15 minutes
White Acorn Squash and Sage Risotto
This creamy risotto pairs perfectly with the sweet and nutty flavors of white acorn squash, finished with a hint of earthy sage. A hearty and comforting dish for any season.
Ingredients:
– 1 small white acorn squash (about 2 lbs)
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Roast the squash for 45 minutes or until tender. Let it cool.
4. In a large pot, heat oil over medium-high heat. Add onion and cook until translucent.
5. Add garlic, sage, and Arborio rice; cook for 1-2 minutes, stirring constantly.
6. Gradually add warmed broth, stirring continuously until absorbed. Repeat until rice is cooked (about 20-25 minutes).
7. Stir in Parmesan cheese. Serve risotto with roasted squash and enjoy!
Cooking Time: 45 minutes (for squash) + 20-25 minutes (for risotto)
Stuffed White Acorn Squash with Quinoa and Kale
This recipe is a delicious and nutritious twist on traditional squash recipes, combining the natural sweetness of roasted acorn squash with the nutty flavor of quinoa and the earthy taste of kale.
Ingredients:
– 1 large white acorn squash (about 2 lbs)
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large bowl, mix together cooked quinoa, chopped kale, olive oil, garlic, salt, and black pepper.
4. Stuff each squash half with the quinoa-kale mixture, dividing it evenly.
5. Place the stuffed squash on a baking sheet lined with parchment paper.
6. Roast for 45-50 minutes, or until the squash is tender and caramelized.
7. If using feta cheese, sprinkle it on top of the squash during the last 10 minutes of roasting.
Cooking Time: 45-50 minutes
White Acorn Squash Puree with Brown Butter
This creamy squash puree is a perfect side dish or base for fall-inspired soups and sauces. The nutty flavor of brown butter adds a rich and indulgent touch to this comforting recipe.
Ingredients:
– 1 large white acorn squash (about 2 lbs)
– 2 tablespoons unsalted butter
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45-50 minutes or until tender.
4. Remove from the oven and let cool slightly.
5. Scoop the flesh into a blender or food processor with 1 tablespoon of butter.
6. Blend until smooth, adding salt to taste as needed.
7. In a small skillet, melt the remaining 1 tablespoon of butter over medium heat.
8. Continue cooking the butter until it turns golden brown and has a nutty aroma (about 5-7 minutes).
9. Stir the brown butter into the squash puree and serve warm or at room temperature.
Cooking Time: 50-55 minutes
White Acorn Squash and Coconut Curry
This recipe combines the natural sweetness of white acorn squash with the rich flavors of coconut curry, creating a delicious and comforting dish perfect for any occasion.
Ingredients:
– 1 medium-sized white acorn squash (about 2 lbs)
– 2 tablespoons coconut oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 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 squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with coconut oil.
4. Roast the squash for 45 minutes, or until tender.
5. In a large skillet, sauté the onion and garlic until softened.
6. Add cumin, curry powder, and turmeric to the skillet and cook for an additional minute.
7. Stir in coconut milk and bring to a simmer.
8. Serve the roasted squash with the coconut curry sauce spooned over the top.
Cooking Time: 1 hour
Baked White Acorn Squash with Cinnamon and Honey
This recipe brings out the natural sweetness of white acorn squash, perfectly balanced by the warmth of cinnamon and the hint of honey. A delicious and comforting side dish or main course for any season.
Ingredients:
– 1 medium-sized white acorn squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1 tsp ground cinnamon
– 1 tsp pure honey
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the 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. Dot the top of each squash half with butter, then sprinkle cinnamon and honey evenly over both halves.
5. Season with salt to taste.
6. Bake for 45-50 minutes or until the flesh is tender and caramelized.
Cooking Time: 45-50 minutes
White Acorn Squash and Apple Casserole
This comforting casserole combines the natural sweetness of white acorn squash with the crunch of apples, all wrapped up in a golden brown crust. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium white acorn squash (about 2 lbs)
– 1 large apple, peeled and sliced
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Cut the squash in half and scoop out seeds.
3. In a large bowl, mix together sugars, cinnamon, nutmeg, and salt.
4. Add sliced apple and heavy cream to the bowl; toss until coated.
5. Place the squash halves in a baking dish and fill with the apple mixture.
6. Top with melted butter and pie crust.
7. Bake for 45-50 minutes or until the crust is golden brown.
Cooking Time: 45-50 minutes
White Acorn Squash Gnocchi with Sage Butter
This recipe combines the natural sweetness of roasted white acorn squash with the earthy flavor of sage butter, all wrapped up in a tender and pillowy gnocchi. Perfect for a cozy fall or winter evening.
Ingredients:
– 1 small white acorn squash
– 2 cups cooked, mashed potatoes
– 1/4 cup all-purpose flour
– 1 egg
– Salt, to taste
– Sage butter (recipe below)
– Fresh sage leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half and roast for 45 minutes, or until tender.
2. Scoop out the flesh and mix with mashed potatoes, flour, egg, and salt. Knead into a dough.
3. Roll out the dough and cut into small pieces. Cook in boiling water for 3-5 minutes, or until they float to the surface.
4. Serve with Sage Butter (recipe below).
Sage Butter:
– 2 tablespoons unsalted butter
– 1 tablespoon chopped fresh sage leaves
– Salt, to taste
Mix butter and sage leaves together. Add salt to taste.
White Acorn Squash and Lentil Stew
This hearty stew is a perfect way to warm up on a chilly day, with the comforting combination of tender lentils, sweet white acorn squash, and aromatic spices.
Ingredients:
– 1 large white acorn squash (about 2 lbs), peeled and cubed
– 1 cup dried green or brown 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
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic; cook until the onion is translucent.
3. Add the lentils, cumin, smoked paprika, salt, and pepper. Cook for 1-2 minutes, stirring frequently.
4. Add the squash cubes and vegetable broth to the pot. Bring to a boil, then cover and transfer to the preheated oven.
5. Braise for 45-50 minutes, or until the lentils are tender and the squash is easily pierced with a fork.
6. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 45-50 minutes
White Acorn Squash Pancakes with Pecan Syrup
Start your day with a seasonal twist on traditional pancakes, incorporating the sweet and nutty flavors of white acorn squash and pecans.
Ingredients:
– 2 medium white acorn squashes, cooked and mashed
– 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 butter, melted
– Pecan Syrup (recipe below)
– Maple syrup or honey (optional)
Pecan Syrup:
– 1/2 cup pecans
– 1/4 cup water
– 2 tablespoons maple syrup or honey
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. Add mashed squash, egg, milk, and melted butter to the dry ingredients; mix until smooth.
4. Drop batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes or until bubbles appear on surface; flip and cook an additional 1-2 minutes.
6. Serve with Pecan Syrup and a drizzle of maple syrup or honey, if desired.
Cooking Time: 15-20 minutes
White Acorn Squash and Goat Cheese Tart
This savory tart combines the natural sweetness of roasted white acorn squash with the tanginess of goat cheese, perfect for a fall-inspired dinner party. With just a few ingredients and simple steps, you’ll be enjoying this flavorful dish in no time.
Ingredients:
– 1 small white acorn squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 1/4 cup goat cheese, crumbled
– 1/4 cup heavy cream
– 2 tbsp unsalted butter, melted
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash by piercing it with a fork a few times and baking for about 45 minutes, or until tender.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spread goat cheese and heavy cream mixture evenly over the center of the pastry, leaving a 1-inch border around edges.
5. Arrange roasted squash slices on top of the cheese mixture.
6. Fold edges of pastry up over the filling to create a crust.
7. Brush with melted butter and season with salt and pepper.
8. Bake for an additional 20-25 minutes or until golden brown.
9. Garnish with fresh thyme leaves before serving.
Cooking Time: About 1 hour and 15 minutes
White Acorn Squash and Black Bean Enchiladas
This recipe combines the sweetness of roasted white acorn squash with the earthy flavor of black beans, wrapped in a crispy tortilla and smothered in a rich enchilada sauce. A perfect blend of comfort food and healthy eating.
Ingredients:
– 2 medium white acorn squash
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can enchilada sauce
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F.
2. Roast squash halves with olive oil, salt, and pepper for 45 minutes, or until tender.
3. In a large skillet, cook onion, garlic, and red bell pepper until softened.
4. Add black beans and stir to combine.
5. In a separate pan, warm tortillas over medium heat.
6. Assemble enchiladas by spooning bean mixture onto tortilla, topping with roasted squash, and rolling up.
7. Place rolled enchiladas in a baking dish and cover with enchilada sauce and cheese.
8. Bake for 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: 1 hour 15 minutes
White Acorn Squash and Spinach Lasagna
This seasonal lasagna combines the comforting warmth of roasted white acorn squash with the earthy sweetness of fresh spinach, all wrapped up in a rich and creamy cheese sauce.
Ingredients:
– 1 medium white acorn squash
– 2 cups fresh spinach leaves
– 8 lasagna noodles
– 2 cups ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and roast for 45 minutes, or until tender.
3. Cook lasagna noodles according to package instructions.
4. In a large skillet, heat olive oil over medium heat. Add spinach and cook until wilted.
5. In a large bowl, combine roasted squash, cooked spinach, ricotta cheese, mozzarella cheese, and Parmesan cheese.
6. Assemble the lasagna by layering noodles, squash mixture, and shredded mozzarella cheese.
7. Bake for 30-40 minutes or until cheese is melted and bubbly.
Cooking Time: Approximately 1 hour 15 minutes
White Acorn Squash and Bacon Hash
A flavorful and nutritious side dish that combines the sweetness of white acorn squash with the smokiness of crispy bacon.
Ingredients:
– 1 medium white acorn squash (about 2 lbs)
– 6 slices of thick-cut bacon, diced
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up.
4. In a large skillet, cook the bacon over medium heat until crispy. Remove from heat and set aside.
5. Add the diced onion to the same skillet and cook until translucent, about 5 minutes.
6. Add the minced garlic and cook for an additional minute.
7. Stir in the cooked bacon, cumin, salt, and pepper.
8. Roast the squash in the preheated oven for 45-50 minutes, or until tender.
9. Top the roasted squash with the bacon mixture and serve hot.
Cooking Time: 55-60 minutes
White Acorn Squash and Chickpea Salad
This hearty salad combines the natural sweetness of roasted white acorn squash with the nutty flavor of chickpeas, all tied together with a tangy dressing.
Ingredients:
– 1 medium white acorn squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tbsp olive oil
– 1 tsp cumin
– Salt and pepper, to taste
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash cubes with 1 tbsp olive oil, cumin, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes, or until the squash is tender and caramelized.
4. In a large bowl, combine the roasted squash, chickpeas, lemon juice, and parsley.
5. Toss to combine and adjust seasoning as needed.
6. Serve warm or at room temperature.
Cooking Time: 40 minutes
White Acorn Squash and Gruyere Gratin
A creamy, cheesy gratin that highlights the sweet and nutty flavors of roasted white acorn squash. This comforting side dish or main course is perfect for a cozy evening in.
Ingredients:
– 1 large white acorn squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1/2 cup Gruyère cheese, grated
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
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 large skillet, sauté onion and garlic over medium heat until softened.
4. In a separate bowl, combine roasted squash, sautéed onion mixture, Gruyère cheese, and heavy cream. Mix well to combine.
5. Transfer the mixture to a 9×13 inch baking dish and bake for an additional 20-25 minutes, or until golden brown and bubbly.
6. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 55-60 minutes
White Acorn Squash and Pear Soup
This velvety soup is the perfect way to cozy up on a chilly winter evening, with the sweetness of pears and the comfort of roasted squash.
Ingredients:
– 1 large white acorn squash (about 2 lbs)
– 2 ripe pears (such as Bartlett or Anjou), peeled and cubed
– 4 cups chicken broth
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Roast the squash on a baking sheet for 45 minutes, or until tender.
4. In a large pot, combine roasted squash, pears, chicken broth, and heavy cream.
5. Bring to a simmer over medium heat, then reduce heat to low and let cook for 15-20 minutes, or until the flavors have melded together.
6. Stir in butter and season with salt and pepper.
7. Ladle into bowls and garnish with fresh thyme leaves.
Cooking Time: 1 hour
White Acorn Squash and Mushroom Risotto
This creamy risotto pairs perfectly with the sweet, nutty flavor of roasted white acorn squash and earthy mushrooms. A perfect fall or winter dish to warm up your meal.
Ingredients:
– 1 large white acorn squash (about 2 lbs)
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 4 cups vegetable broth, warmed
– 1/2 cup Arborio rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for about 45 minutes, or until tender.
4. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
5. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
6. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
7. Stir in cooked mushrooms, roasted squash, and Parmesan cheese.
8. Season with salt and pepper to taste.
Cooking Time: About 45-50 minutes.
White Acorn Squash and Caramelized Onion Pizza
This recipe combines the natural sweetness of white acorn squash with the depth of caramelized onions, all on a crispy pizza crust. Perfect for a unique dinner party or cozy night in.
Ingredients:
– 1 medium white acorn squash
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup pizza dough
– 1/4 cup shredded mozzarella cheese
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the squash: Cut the squash in half, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with olive oil, season with salt, and roast for 30 minutes.
3. Caramelize the onions: In a large skillet, cook the sliced onions over medium-low heat for 20-25 minutes, stirring occasionally, until dark golden brown.
4. Assemble the pizza: Roll out the pizza dough to desired thickness. Top with caramelized onions, roasted squash, and mozzarella cheese.
5. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: Total: 45-50 minutes
Summary
Get cozy with these 20 creamy white acorn squash comfort recipes! From soups to risottos, and from tarts to pancakes, this collection has something for everyone. Try roasting your squash with maple glaze or making a warm and comforting soup. Or go savory with quinoa and kale stuffed into the squash’s cavity. And don’t forget about sweet treats like white acorn squash puree with brown butter or casserole with apples and cinnamon. There’s even gnocchi, stew, hash, salad, and more – all featuring the creamy, comforting flavors of white acorn squash!