When it comes to fall flavors, few ingredients evoke the cozy warmth and comfort of acorn squash. This versatile gourd can be roasted, stuffed, or pureed into a variety of delicious dishes that are sure to become new favorites. From hearty casseroles to elegant side dishes, we’ve gathered 18 mouthwatering savory acorn squash recipes that showcase its sweet and nutty flavor. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next holiday gathering, this list has got you covered.
Get ready to cozy up with these savory acorn squash recipes, featuring everything from classic roasted squash to innovative twists like quinoa and kale stuffed inside. We’ve also included some unexpected ingredients like chorizo and caramelized onions to add an extra layer of flavor. So go ahead, dive in, and let the comfort food magic begin!
Roasted Savory Acorn Squash with Garlic and Thyme
This recipe brings out the natural sweetness of acorn squash by roasting it with aromatic garlic and thyme, creating a deliciously savory side dish perfect for any meal.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 3 cloves of garlic, 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 acorn squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together minced garlic, olive oil, and dried thyme.
4. Brush the mixture evenly onto both squash halves.
5. Season with salt and pepper to taste.
6. Place the squash on a baking sheet, cut side up, and roast for 45-50 minutes or until tender.
Cooking Time: 45-50 minutes
Savory Acorn Squash Stuffed with Quinoa and Kale
This recipe combines the natural sweetness of roasted acorn squash with the nutty flavor of quinoa, all wrapped up with crispy kale. Perfect for a cozy fall or winter meal.
Ingredients:
– 2 medium-sized acorn squash
– 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 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 acorn squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together quinoa, chopped kale, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, mounding it slightly.
5. Place the stuffed squash on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until the squash is tender.
6. Sprinkle feta cheese on top (if using) and return to oven for an additional 2-3 minutes, or until melted.
Cooking Time: 45-50 minutes
Creamy Savory Acorn Squash Soup with Bacon
Warm up with this comforting and flavorful soup, perfect for a chilly evening. Roasted acorn squash, crispy bacon, and aromatic spices combine to create a rich and creamy masterpiece.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 6 slices of bacon
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup heavy cream or half-and-half
– 2 cups chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half and scoop out seeds. Place on a baking sheet, cut side up.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon.
5. Add butter, onion, garlic, cumin, smoked paprika, salt, and pepper to the pot. Cook until the onion is softened.
6. Scoop out the roasted squash flesh and add to the pot. Pour in chicken broth and heavy cream or half-and-half. Simmer for 10-15 minutes.
7. Blend the soup until smooth. Serve warm, garnished with crispy bacon pieces.
Cooking Time: 1 hour 15 minutes
Savory Acorn Squash and Sausage Casserole
This hearty casserole combines the natural sweetness of acorn squash with the savory flavor of sausage, creating a satisfying and comforting meal perfect for any occasion.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 1 lb sweet Italian sausage, casings removed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup grated cheddar cheese
– 1 tsp dried thyme
– 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 seeds.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking apart with spoon as it cooks.
4. Add onion and garlic; cook until onion is translucent.
5. Stuff each squash half with cooked sausage mixture, then place in 9×13-inch baking dish.
6. Pour chicken broth around the squash, then sprinkle cheese on top.
7. Bake for 30-35 minutes or until squash is tender and cheese is melted.
Cooking Time: Approximately 45 minutes
Maple-Glazed Savory Acorn Squash with Rosemary
This autumnal side dish combines the natural sweetness of maple syrup with the earthy flavors of rosemary and savory squash. Perfect for a cozy fall dinner or as a healthy snack.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 tbsp pure maple syrup
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped
– 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, whisk together maple syrup and olive oil.
4. Brush the mixture evenly onto both squash halves.
5. Sprinkle chopped rosemary over the squash, followed by salt and pepper to taste.
6. Place the squash on a baking sheet lined with parchment paper, cut side up.
7. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Savory Acorn Squash Risotto with Parmesan
Savory Acorn Squash Risotto with Parmesan: A creamy and flavorful autumnal dish that combines the natural sweetness of roasted acorn squash with the savory taste of Parmesan cheese, all wrapped up in a comforting risotto.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cups Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the acorn squash for 45 minutes, or until tender.
3. In a large skillet, sauté the onion in olive oil until translucent.
4. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add wine (if using), broth, butter, and Parmesan cheese. Cook, stirring frequently, for 20-25 minutes or until creamy.
6. Scoop roasted squash into the risotto and stir to combine. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour
Spicy Savory Acorn Squash and Black Bean Chili
This hearty chili combines the natural sweetness of roasted acorn squash with the spicy kick of chipotle peppers, all wrapped up in a rich and savory black bean broth. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 chipotle peppers in adobo sauce, minced
– 1 can diced tomatoes
– 4 cups vegetable broth
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: jalapeños, sour cream, or shredded cheese for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and roast for 45 minutes.
3. In a large pot, sauté the onion, garlic, and red bell pepper until softened.
4. Add the chipotle peppers, black beans, diced tomatoes, vegetable broth, cumin, salt, and pepper. Stir to combine.
5. Remove squash from oven and scoop out flesh; add to the chili pot.
6. Simmer the chili for 20-30 minutes or until flavors have melded together.
7. Serve hot, topped with optional jalapeños, sour cream, or shredded cheese.
Cooking Time: 1 hour 15 minutes
Savory Acorn Squash and Goat Cheese Tart
A deliciously rustic tart that combines the warmth of roasted acorn squash with the creaminess of goat cheese, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh sage
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash: Cut the squash in half, scoop out the seeds, and place cut-side up on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 45 minutes, or until tender.
3. Roll out puff pastry to a thickness of about 1/8 inch. Place on a baking sheet lined with parchment paper.
4. Spread goat cheese mixture (crumbled goat cheese, chopped sage) evenly over the center of the pastry, leaving a 1-inch border around the edges.
5. Arrange roasted squash slices on top of the goat cheese mixture.
6. Fold the pastry edges up and over the filling to form a crust.
7. Brush the crust with a little water and bake for an additional 20-25 minutes, or until golden brown.
Cooking Time: Approximately 1 hour
Herb-Roasted Savory Acorn Squash with Feta
This recipe celebrates the flavors of fall with roasted acorn squash, fragrant herbs, and salty feta cheese. Perfect as a side dish or main course, it’s sure to become a seasonal favorite.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tbsp olive oil
– 2 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper, to taste
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. In a bowl, mix together olive oil, thyme, rosemary, salt, and pepper.
4. Brush the mixture evenly onto both squash halves.
5. Roast squash for 45-50 minutes or until tender and caramelized.
6. Remove from oven and top each half with crumbled feta cheese and chopped parsley.
7. Serve warm and enjoy!
Cooking Time: 45-50 minutes
Savory Acorn Squash and Lentil Stew
This hearty stew is a perfect blend of comforting flavors, featuring roasted acorn squash, tender lentils, and aromatic spices. 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
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 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. Roast the squash: Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 30-40 minutes or until tender.
3. Cook lentils: In a large pot, sauté onion and garlic in the remaining 1 tablespoon olive oil over medium heat. Add lentils, cumin, smoked paprika, and diced tomatoes. Stir to combine, then add vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Combine squash and lentil mixture: Scoop out the roasted squash flesh and add it to the lentil mixture. Season with salt and pepper to taste.
Cooking Time: About 45-50 minutes
Savory Acorn Squash Hash with Poached Eggs
Elevate your brunch game with this flavorful and nutritious dish that combines roasted acorn squash, crispy potatoes, and creamy poached eggs. Perfect for a cozy morning or lazy Sunday.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs), peeled, seeded, and cubed
– 2 large Russet potatoes, peeled and diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 large eggs
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high. Add diced potatoes and cook for 5-7 minutes or until golden brown, stirring occasionally.
4. Poach eggs by cracking them into simmering water (around 180°F/82°C). Cook for 3-4 minutes or until whites are set.
5. To assemble, place roasted squash on a plate, followed by potatoes, and finally top with poached egg. Garnish with chopped parsley if desired.
Cooking Time: 30-35 minutes
Savory Acorn Squash and Mushroom Stir-Fry
This recipe combines the natural sweetness of acorn squash with the earthy flavor of mushrooms, all wrapped up in a savory and aromatic stir-fry. Perfect as a side dish or main course, this recipe is quick and easy to prepare.
Ingredients:
– 1 medium acorn squash, peeled and cubed
– 2 cups mixed mushrooms (such as shiitake and cremini), sliced
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the squash and cook for an additional 2-3 minutes, until it starts to soften.
5. Stir in the garlic, soy sauce, salt, and pepper.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Cheesy Savory Acorn Squash Gratin
This rich and comforting side dish is perfect for the fall season, showcasing the natural sweetness of acorn squash paired with a savory cheese mixture. With just a few simple ingredients, you’ll be enjoying a warm and satisfying gratin in no time.
Ingredients:
– 1 large acorn squash (about 2 lbs), cut into 1-inch cubes
– 2 tablespoons unsalted butter, melted
– 1/4 cup grated Parmesan cheese
– 1/4 cup grated cheddar cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss squash cubes with melted butter, salt, and pepper until evenly coated.
3. In a separate bowl, mix together Parmesan, cheddar, and heavy cream.
4. Grease a 9×13-inch baking dish with butter or cooking spray.
5. Arrange squash in the prepared dish, followed by the cheese mixture.
6. Bake for 35-40 minutes, or until squash is tender and top is golden brown.
Cooking Time: 35-40 minutes
Savory Acorn Squash and Chickpea Curry
A warm and comforting curry that combines the sweetness of roasted acorn squash with the creaminess of chickpeas, all wrapped up in a flavorful and aromatic sauce.
Ingredients:
– 1 medium-sized acorn squash
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 1 cup vegetable broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C). Cut the acorn squash in half lengthwise, scoop out the seeds, and place it on a baking sheet lined with parchment paper.
2. Roast the squash for 45 minutes, or until tender.
3. In a large pan, heat the olive oil over medium heat. Add the onion and cook for 5-7 minutes, or until softened. Add the garlic, curry powder, cumin, turmeric, and cayenne pepper. Cook for an additional 1-2 minutes.
4. Add the chickpeas, vegetable broth, salt, and pepper to the pan. Stir well.
5. Once the squash is done, let it cool slightly before scooping out the flesh into the curry sauce.
6. Simmer the curry for an additional 10-15 minutes or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 1 hour 15 minutes
Savory Acorn Squash and Spinach Lasagna
Savory Acorn Squash and Spinach Lasagna: A flavorful twist on the classic Italian dish, this recipe combines roasted acorn squash with sautéed spinach and creamy lasagna layers.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 8 lasagna noodles
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the acorn squash by piercing it with a fork several times and baking for 45 minutes, or until tender.
3. Sauté the chopped onion and minced garlic in olive oil until softened. Add fresh spinach leaves and cook until wilted.
4. In a large bowl, combine cooked squash, sautéed spinach mixture, ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Season with salt and pepper to taste.
5. Cook lasagna noodles according to package instructions. Assemble the lasagna by spreading a layer of the squash-spinach mixture, followed by a layer of cooked noodles, and repeating until all ingredients are used. Top with mozzarella cheese.
6. Bake for 30-40 minutes, or until the cheese is melted and bubbly.
Cooking Time: 1 hour 15 minutes
Savory Acorn Squash and Turkey Stuffed Peppers
This recipe combines the sweetness of roasted acorn squash with the savory flavors of turkey and spices, all wrapped up in crunchy bell peppers. Perfect for a cozy dinner or as an impressive main course.
Ingredients:
– 4 large bell peppers, any color
– 1 small acorn squash (about 1 lb), peeled and cubed
– 1/2 cup cooked turkey breast, diced
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon cumin, 1/4 teaspoon smoked paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash cubes on a baking sheet with olive oil, salt, and pepper for 20-25 minutes, or until tender.
3. Stuff each bell pepper with roasted squash, turkey, parsley, feta, salt, and pepper.
4. Place peppers in a baking dish and cover with aluminum foil.
5. Bake for 30-35 minutes, then remove foil and bake for an additional 10-15 minutes to caramelize the tops.
Cooking Time: Approximately 45-50 minutes
Savory Acorn Squash and Caramelized Onion Flatbread
This hearty flatbread combines the natural sweetness of caramelized onions with the savory flavor of roasted acorn squash, perfect for a cozy dinner or appetizer. A simple yet impressive dish that’s sure to please.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1 cup warm water
– 1 packet active dry yeast
– 3 cups all-purpose flour
– 1 tsp sugar
– 1/4 tsp baking powder
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45 minutes, or until tender.
3. Caramelize the onions in a pan with olive oil over medium heat for 30-40 minutes, stirring occasionally.
4. Combine warm water, yeast, and sugar. Let it sit for 5 minutes.
5. Add flour, baking powder, and salt to the mixture. Mix until a dough forms.
6. Knead the dough for 5 minutes and let it rest for 10 minutes.
7. Roll out the dough and top with roasted squash, caramelized onions, and parsley.
8. Bake in the preheated oven for 15-20 minutes, or until golden brown.
Cooking Time: Approximately 2 hours
Savory Acorn Squash and Chorizo Tacos
Get ready to spice up your taco game with this unique fusion of flavors! Roasted acorn squash, crispy chorizo, and fresh cilantro come together in perfect harmony.
Ingredients:
– 1 medium acorn squash (about 2 lbs), peeled and seeded
– 1 lb Mexican-style chorizo sausage, casings removed
– 1/4 cup olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Fresh cilantro leaves for garnish
– Optional toppings: sour cream, avocado, lime wedges
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the acorn squash in a baking dish with olive oil, salt, and pepper for about 45 minutes, or until tender.
3. Cook the chorizo sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned and crispy.
4. Add the diced onion and minced garlic to the skillet and cook until softened.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by filling tortillas with roasted squash, chorizo mixture, and cilantro leaves.
Cooking Time: Approximately 1 hour
Summary
Get ready to fall in love with the versatility of acorn squash! From hearty stews to elegant tarts, these 18 savory recipes showcase the star of the show: roasted, stuffed, souped, and more. Discover mouthwatering combinations like quinoa and kale-stuffed squash, bacon-infused soup, sausage casserole, and maple-glazed risotto. Whether you’re looking for a comforting side dish or a main event, these creative recipes will inspire your next meal.
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