As the leaves turn golden and the air grows crisp, there’s nothing quite like the warm, comforting flavors of autumn to fill your kitchen. One of our favorite symbols of the season is the humble acorn squash, with its sweet, nutty flavor and versatile texture. Whether you’re looking for a hearty side dish or a show-stopping main course, these 18 savory acorn squash recipes are sure to satisfy. From comforting classics like roasted stuffed acorn squash with quinoa and kale, to creative twists like maple glazed acorn squash with cinnamon, there’s something for everyone on this list.
Whether you’re a seasoned cook or just starting out in the kitchen, we’ve got you covered with these easy-to-make, mouth-watering recipes. So go ahead, get cozy, and let the flavors of fall guide you to a culinary masterpiece.
Roasted Stuffed Acorn Squash with Quinoa and Kale
This recipe combines the natural sweetness of roasted acorn squash with the nutty flavor of quinoa and the earthy taste of kale, creating a nutritious and delicious side dish.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 teaspoon cumin
– 1/4 teaspoon smoked paprika
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. In a large bowl, mix together cooked quinoa, chopped kale, olive oil, salt, pepper, cumin, and smoked paprika.
4. Divide the quinoa mixture evenly between the two squash halves, filling the cavities.
5. Roast the squash in the preheated oven for 45-50 minutes, or until tender and caramelized.
6. Serve warm.
Cooking Time: 45-50 minutes
Maple Glazed Acorn Squash with Cinnamon
Maple Glazed Acorn Squash with Cinnamon: A sweet and savory side dish that’s perfect for fall gatherings or a cozy dinner at home.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 1/4 cup pure maple syrup
– 2 tbsp unsalted butter, melted
– 1 tsp ground cinnamon
– Salt 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. In a small bowl, whisk together maple syrup, melted butter, and cinnamon until smooth.
4. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
5. Brush the maple glaze evenly over both squash halves.
6. Season with salt to taste.
7. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Creamy Acorn Squash Soup with Crispy Bacon
Warm up with a comforting bowl of Creamy Acorn Squash Soup, elevated by the rich flavor of crispy bacon!
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 4 slices of thick-cut bacon, cut into 1-inch pieces
– 2 tablespoons butter
– 1 onion, diced
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup chicken broth
– 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. Place on a baking sheet, cut side up.
3. Roast the squash for 30-40 minutes, or until tender and caramelized.
4. In a large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon; set aside.
5. Add butter, onion, and garlic to the pot. Cook until softened, about 5 minutes.
6. Scoop out the roasted squash flesh and add it to the pot. Stir in heavy cream and chicken broth.
7. Bring the mixture to a simmer and cook for 10-15 minutes or until heated through.
8. Season with salt and pepper to taste. Serve hot, topped with crispy bacon.
Cooking Time: 45-50 minutes
Baked Acorn Squash with Brown Sugar and Butter
This classic recipe brings out the natural sweetness of acorn squash, paired with a rich brown sugar and butter glaze. Perfect as a side dish or main course, this easy-to-make recipe is sure to become a family favorite.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 2 tbsp unsalted butter
– 2 tbsp brown sugar
– Salt, to taste
– Optional: cinnamon, nutmeg, or other spices 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.
4. Dot the top of each squash half with butter, then sprinkle with brown sugar.
5. Season with salt and any additional spices you like.
6. Roast for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Acorn Squash and Apple Casserole
This seasonal casserole combines the natural sweetness of acorn squash with the crunch of apples, all wrapped up in a buttery, crumbly crust. Perfect for a cozy fall or winter evening.
Ingredients:
– 1 medium acorn squash (about 2 lbs), peeled and cubed
– 2-3 apples, peeled and sliced
– 1/4 cup brown sugar
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1 tsp cinnamon
– 1/4 tsp nutmeg
– 1/4 cup unsalted butter, melted
– 1/2 cup crumbled cornbread mix or crackers
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine squash, apples, brown sugar, granulated sugar, flour, cinnamon, and nutmeg.
3. Pour in the melted butter and stir until everything is well coated.
4. Transfer the mixture to a 9×13-inch baking dish and top with crumbled cornbread mix or crackers.
5. Bake for 35-40 minutes or until the squash is tender and the topping is golden brown.
Cooking Time: 35-40 minutes
Spiced Acorn Squash with Honey and Pepitas
This recipe brings together the warm spices of fall with the natural sweetness of acorn squash, topped with a crunchy pepita crust. The result is a deliciously aromatic side dish perfect for any autumnal gathering.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cayenne pepper
– Salt and pepper to taste
– 2 tbsp honey
– 1/4 cup pepitas (pumpkin seeds)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, cinnamon, nutmeg, cayenne pepper, 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. During the last 10 minutes of roasting, drizzle with honey and sprinkle with pepitas.
7. Remove from oven and let cool slightly before serving.
Cooking Time: 55-60 minutes
Acorn Squash Risotto with Parmesan and Sage
This creamy risotto combines the sweetness of roasted acorn squash with the savory flavors of Parmesan and sage, perfect for a cozy fall or winter evening.
Ingredients:
– 1 medium acorn squash
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– 2 tablespoons butter
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cut the acorn squash in half lengthwise, scoop out seeds, and place on a baking sheet. Roast for 45-50 minutes or until tender.
2. In a large skillet, heat oil over medium-high. Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add white wine (if using) and cook until absorbed. Then add warmed broth, 1/2 cup at a time, stirring continuously.
5. Stir in Parmesan cheese, butter, and chopped sage. Season with salt and pepper to taste.
6. Serve risotto alongside roasted acorn squash.
Cooking Time: Approximately 50-60 minutes.
Vegan Stuffed Acorn Squash with Wild Rice and Mushrooms
This recipe combines the natural sweetness of acorn squash with the earthy flavors of wild rice, mushrooms, and herbs. A perfect fall-inspired dish for a cozy night in.
Ingredients:
– 2 medium-sized acorn squashes
– 1 cup cooked wild rice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (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 skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent.
4. Add the mushrooms and garlic; cook until the mushrooms release their moisture and start to brown.
5. Stir in the cooked wild rice, thyme, salt, and pepper.
6. Stuff each squash half with the rice mixture and place on a baking sheet lined with parchment paper.
7. Roast for 30-40 minutes or until the squashes are tender.
Cooking Time: 30-40 minutes
Acorn Squash Pancakes with Cinnamon Syrup
Start your day with a warm and comforting breakfast featuring the sweet and nutty flavors of acorn squash. These pancakes are perfect for a cozy morning treat.
Ingredients:
– 1 medium acorn squash, cooked and mashed
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– Cinnamon syrup (recipe below)
Pancake 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 acorn squash, milk, egg, 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, until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes.
Cinnamon Syrup:
– 1 cup water
– 1/2 cup sugar
– 2 tablespoons light corn syrup
– 1 teaspoon ground cinnamon
Combine ingredients in a saucepan and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes, or until syrup thickens slightly.
Cooking Time: 15-20 minutes (includes cooking time for acorn squash)
Grilled Acorn Squash with Garlic Herb Butter
Roast acorn squash brings out its natural sweetness, while the garlic herb butter adds a savory and aromatic flavor profile. This easy-to-make side dish is perfect for fall gatherings.
Ingredients:
– 2 medium-sized acorn squash (about 1 1/2 pounds each)
– 6 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh thyme
– 1 tablespoon chopped fresh sage
– 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. Brush both sides of the squash with olive oil and season with salt and pepper.
4. Grill the squash for 20-25 minutes, or until caramelized and tender.
5. Meanwhile, mix softened butter with minced garlic, thyme, and sage.
6. Once the squash is cooked, brush the garlic herb butter mixture evenly onto both halves.
7. Serve warm.
Cooking Time: 30-40 minutes
Acorn Squash and Black Bean Chili
This recipe combines the natural sweetness of roasted acorn squash with the smoky flavor of black beans, creating a deliciously comforting chili perfect for a chilly day.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– Optional: sour cream, shredded cheese, and diced avocado for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the acorn squash: Cut in half lengthwise, scoop out seeds, and place cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes or until tender.
3. Sauté onion and garlic: Heat a large pot over medium heat. Add chopped onion and cook until translucent. Add minced garlic and cook for an additional minute.
4. Combine ingredients: Add roasted squash, black beans, diced tomatoes, cumin, chili powder, salt, and pepper to the pot. Stir well to combine.
5. Simmer: Bring the mixture to a simmer and let cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 1 hour 10 minutes
Acorn Squash Puree with Nutmeg and Cream
This comforting side dish is a perfect blend of sweet and savory flavors, showcasing the natural sweetness of acorn squash. The addition of nutmeg and cream elevates the dish to a rich and satisfying accompaniment for your favorite meals.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1/2 tsp ground nutmeg
– 1 cup heavy cream
– Salt, 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 squash halves on a baking sheet, cut side up.
4. Dot each half with butter and sprinkle with nutmeg.
5. Roast for 45-50 minutes, or until the squash is tender and caramelized.
6. Remove from oven and let cool slightly.
7. Scoop out the flesh and transfer it to a blender or food processor.
8. Add heavy cream and salt to taste. Blend until smooth and creamy.
9. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Acorn Squash Curry with Coconut Milk
Warm up on a chilly day with this flavorful and comforting curry that combines the natural sweetness of roasted acorn squash with the creamy richness of coconut milk. This easy-to-make recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1 can (14 oz) coconut milk
– 1 cup 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 in the preheated oven for 45 minutes or until tender.
4. In a large saucepan, sauté onions, garlic, ginger, cumin, coriander, and turmeric powder over medium heat until the onions are translucent.
5. Add the roasted acorn squash, coconut milk, and vegetable broth to the saucepan. Season with salt and pepper.
6. Simmer for 10-15 minutes or until the flavors have melded together.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 1 hour and 20 minutes
Acorn Squash Fries with Sea Salt and Rosemary
Elevate your snack game with this unique and delicious twist on traditional fries. Roasting brings out the natural sweetness of acorn squash, while sea salt and rosemary add a savory and aromatic flavor.
Ingredients:
– 1 medium-sized acorn squash
– 2 tablespoons olive oil
– 1 teaspoon sea salt
– 1 tablespoon chopped fresh rosemary leaves
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 425°F (220°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. Drizzle olive oil over the squash, then sprinkle sea salt, rosemary leaves, and black pepper evenly.
5. Roast for 30-35 minutes or until the flesh is tender and caramelized.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 30-35 minutes
Acorn Squash and Sausage Stuffed Shells
Combine the flavors of fall with this unique take on traditional stuffed shells. Sweet acorn squash and savory sausage add depth to creamy ricotta filling, all wrapped in tender pasta.
Ingredients:
– 12 jumbo pasta shells
– 1 medium acorn squash, cooked and mashed
– 1 pound sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions. Drain and set aside.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add onion and garlic to skillet; cook until onion is translucent.
5. Combine cooked squash, ricotta cheese, mozzarella, egg, salt, and pepper in a bowl.
6. Stuff each pasta shell with the squash mixture, placing them in a baking dish.
7. Top shells with sausage mixture and cover with foil.
8. Bake for 25-30 minutes or until shells are tender.
Cooking Time: 25-30 minutes
Acorn Squash and Spinach Salad with Warm Bacon Dressing
This autumn-inspired salad combines the natural sweetness of roasted acorn squash with the earthiness of spinach, all tied together by a rich and savory warm bacon dressing.
Ingredients:
– 1 medium-sized acorn squash
– 2 cups fresh spinach leaves
– 6 slices of thick-cut bacon
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out the seeds, and place on a baking sheet.
3. Drizzle with 1 tablespoon of olive oil and roast for 30-40 minutes or until tender.
4. While the squash is roasting, cook the bacon slices in a pan over medium heat until crispy.
5. In a large bowl, combine roasted squash, fresh spinach leaves, and crumbled bacon.
6. Whisk together the remaining 1 tablespoon of olive oil and apple cider vinegar to create the warm bacon dressing.
7. Pour the dressing over the salad and season with salt and pepper to taste.
Cooking Time: 40-50 minutes
Parmesan-Crusted Acorn Squash Wedges
A flavorful and nutritious side dish that’s perfect for any occasion. These crispy, cheesy wedges are sure to become a new favorite!
Ingredients:
– 1 medium acorn squash
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon breadcrumbs (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Cut each half into 6-8 wedges, depending on size preference.
4. In a bowl, mix together Parmesan cheese, salt, and black pepper.
5. Drizzle olive oil over the squash wedges and toss to coat evenly.
6. Sprinkle the Parmesan mixture evenly over the squash wedges.
7. If using breadcrumbs, sprinkle them over the top of each wedge.
8. Place the wedges on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until tender and caramelized.
Cooking Time: 25-30 minutes
Acorn Squash Bread with Walnuts and Cinnamon
This moist and flavorful bread is perfect for a chilly fall morning, filled with the sweetness of roasted acorn squash, the crunch of walnuts, and the warmth of cinnamon.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1/2 cup chopped walnuts
– 1 teaspoon ground cinnamon
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the acorn squash in a single layer on a baking sheet for about 45 minutes, or until tender.
3. Scoop out the flesh and mash it with a fork.
4. In a large bowl, whisk together flour, baking powder, salt, sugar, and cinnamon.
5. Add softened butter, mashed squash, egg, and walnuts to the dry ingredients; 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.
8. Let cool on a wire rack before slicing and serving.
Cooking Time: 45-50 minutes
Summary
As fall arrives, it’s time to cozy up with the season’s most iconic ingredient: acorn squash! This versatile gourd can be roasted, stuffed, pureed, or even used as a base for soups and risottos. In this article, we’ll explore 18 savory acorn squash recipes that showcase its natural sweetness and adaptability. From comforting breakfast dishes to hearty dinner options, these recipes will inspire you to get creative with your fall cooking. Whether you’re a fan of classic pairings or bold flavors, there’s something for everyone in this collection of delicious and seasonal acorn squash recipes.
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