As the leaves change and the air grows crisp, our thoughts turn to cozying up with a warm, comforting meal. And what better way to do so than with the star of the season: acorn squash? This versatile gourd is the perfect canvas for your favorite flavors and ingredients, making it a staple in many fall recipes. From savory to sweet, we’ve rounded up 18 mouthwatering ways to prepare acorn squash this autumn.
Whether you’re looking for a hearty soup to warm your belly, a flavorful side dish to accompany your holiday feast, or a show-stopping main course to impress your guests, we’ve got you covered with our collection of savory acorn squash recipes. So grab a cup of hot cider and let’s dive in!
Roasted Acorn Squash with Maple Glaze
Roasted Acorn Squash with Maple Glaze Recipe
This recipe brings out the natural sweetness of acorn squash, paired with a rich maple glaze for a delicious and easy-to-make side dish.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup pure maple syrup
– 1 tsp Dijon mustard
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out the seeds, and place it on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the squash, and season with salt and pepper to taste.
4. Roast the squash for 45-50 minutes, or until the flesh is tender and caramelized.
5. In a small bowl, whisk together the maple syrup and Dijon mustard until well combined.
6. After the squash has roasted for 30 minutes, brush the maple glaze all over the squash.
7. Return the squash to the oven and roast for an additional 10-15 minutes, or until the glaze is caramelized and sticky.
8. Remove from the oven and let cool before serving.
Cooking Time: 55-65 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, creating a nutritious and delicious fall-inspired dish.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup grated cheddar 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, combine cooked quinoa, chopped kale, olive oil, onion, garlic, thyme, salt, and pepper. Mix well.
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.
6. Bake for 45-50 minutes or until the squash is tender and the filling is heated through.
7. If using cheese, sprinkle it on top of the squash during the last 10 minutes of baking.
Cooking Time: 45-50 minutes
Acorn Squash Soup with Coconut Milk
Warm up with this comforting and creamy soup, featuring the natural sweetness of roasted acorn squash and the richness of coconut milk.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup 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 the seeds, and place it on a baking sheet.
3. Drizzle the olive oil over the squash and sprinkle with salt.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. In a large pot, sauté the chopped onion and minced garlic in a little bit of oil until softened.
6. Add the roasted squash, broth, and coconut milk to the pot. Bring to a simmer.
7. Reduce heat and let cook for 15-20 minutes or until the soup has reached desired consistency.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 10 minutes
Baked Acorn Squash with Brown Sugar and Butter
A simple yet flavorful recipe that brings out the natural sweetness of acorn squash, paired with a hint of brown sugar and butter.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tbsp unsalted butter, softened
– 2 tbsp brown sugar
– 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 squash halves on a baking sheet lined with parchment paper, cut side up.
4. In a small bowl, mix together softened butter and brown sugar until well combined.
5. Divide the butter-sugar mixture evenly between the two squash halves, spreading it across the flesh.
6. Season with salt and pepper to taste.
7. Bake for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Acorn Squash and Sausage Casserole
This hearty casserole combines the natural sweetness of acorn squash with the savory flavor of sausage, perfect for a cozy fall or winter evening.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs), peeled and cubed
– 1 lb sweet Italian sausage, casings removed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried sage
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the sausage over medium-high heat until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. In a separate baking dish, combine the cubed squash, cooked sausage mixture, chicken broth, heavy cream, and dried sage.
5. Season with salt and pepper to taste.
6. Top with shredded cheddar cheese (if using).
7. Bake for 30-35 minutes or until the squash is tender and the casserole is hot and bubbly.
Cooking Time: 30-35 minutes
Spiced Acorn Squash Fries
Add a twist to your snack game with these sweet and savory Spiced Acorn Squash Fries! Perfect for a fall-inspired treat or as a unique side dish.
Ingredients:
– 1 medium acorn squash, peeled and cut into fry shapes
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt, to taste
– Optional: Additional seasonings like garlic powder, chili powder, or dried herbs
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Toss the squash fries with olive oil, cumin, smoked paprika, and salt until evenly coated.
4. Spread the squash fries in a single layer on the prepared baking sheet.
5. Bake for 20-25 minutes or until tender and caramelized, flipping halfway through.
Cooking Time: 20-25 minutes
Acorn Squash Risotto with Parmesan
A creamy and comforting risotto dish featuring roasted acorn squash, crispy shallots, and a generous sprinkling of Parmesan cheese.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup Arborio rice
– 1/4 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the acorn squash in half lengthwise and roast for 30-40 minutes, or until tender.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. If using wine, add it to the skillet and cook until absorbed. Then, add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. When the squash is done roasting, let it cool slightly, then scoop out the flesh and add it to the risotto. Stir to combine.
6. Remove skillet from heat. Stir in Parmesan cheese and season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Grilled Acorn Squash with Herb Butter
Roast the flavors of fall with this simple and savory recipe that combines the natural sweetness of acorn squash with the brightness of fresh herbs.
Ingredients:
– 2 medium acorn squashes (about 1 pound each)
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh sage
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the acorn squashes in half lengthwise and scoop out the seeds and pulp.
3. In a small bowl, mix together butter, garlic, sage, and thyme until well combined.
4. Brush the herb butter evenly onto both sides of the squash halves.
5. Place the squash on the grill and cook for 30-40 minutes, or until caramelized and tender.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Acorn Squash and Black Bean Chili
This hearty chili combines the natural sweetness of roasted acorn squash with the savory flavors of black beans, tomatoes, and spices.
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
– 1 can diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and roast for 30 minutes.
3. In a large pot, sauté the onion, garlic, and red bell pepper until tender.
4. Add the black beans, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Add the roasted squash to the pot, along with the water. Simmer for 20-25 minutes or until the flavors have melded together.
Cooking Time: Approximately 50-60 minutes
Acorn Squash Salad with Pomegranate Seeds
This vibrant salad celebrates the flavors of fall with roasted acorn squash, crispy pomegranate seeds, and a hint of warm spices.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 cup pomegranate seeds
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Drizzle the olive oil over the squash, then sprinkle with salt, pepper, cumin, and smoked paprika.
4. Roast the squash for about 45 minutes, or until tender and caramelized.
5. In a separate bowl, mix together pomegranate seeds and parsley.
6. Once the squash is cooked, let it cool slightly before slicing into wedges.
7. Assemble the salad by placing the roasted squash on a plate, topping with the pomegranate seed mixture, and serving immediately.
Cooking Time: 45 minutes (roasting time)
Acorn Squash Pancakes with Cinnamon Syrup
Start your day off right with these tender and flavorful pancakes, infused with the comforting sweetness of roasted acorn squash. Top them with a drizzle of cinnamon syrup for an extra boost of warmth and spice.
Ingredients:
– 1 medium acorn squash
– 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
– Cinnamon syrup (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the acorn squash in half and roast for 45 minutes, or until tender.
2. In a blender, puree the roasted squash with the egg, milk, sugar, flour, baking powder, and salt.
3. Heat a non-stick skillet over medium heat. Drop batter by 1/4 cupfuls. Cook for 2-3 minutes, flipping once, until golden brown.
4. Serve pancakes warm with Cinnamon Syrup (recipe below).
Cinnamon Syrup:
– 1 cup water
– 1/2 cup sugar
– 2 tablespoons corn syrup
– 1 teaspoon ground cinnamon
Combine ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, or until thickened.
Acorn Squash and Apple Bake
A delicious and comforting fall dessert that combines the natural sweetness of acorn squash with the tartness of apples.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2-3 medium-sized apples, peeled and sliced
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 cup heavy cream or half-and-half
Instructions:
1. Preheat oven to 375°F (190°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, cut side up.
4. In a bowl, mix together the sliced apples, brown sugar, cinnamon, and nutmeg.
5. Divide the apple mixture evenly between the two squash halves.
6. Pour the heavy cream or half-and-half over the apples.
7. Bake for 45-50 minutes, or until the squash is tender and the apples are caramelized.
Cooking Time: 45-50 minutes
Acorn Squash Gnocchi with Sage Sauce
This fall-inspired dish combines the warmth of roasted acorn squash with the comforting simplicity of homemade gnocchi, served in a rich and savory sage sauce.
Ingredients:
– 1 medium acorn squash, peeled and roasted (about 2 cups)
– 2 large potatoes, peeled and cooked through
– 1/4 cup all-purpose flour
– 1 egg, lightly beaten
– Salt to taste
– Sage Sauce (see below)
Sage Sauce:
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage
– 1/4 cup grated Parmesan cheese
– 1/2 cup chicken broth
Instructions:
1. In a large mixing bowl, combine cooked squash, potatoes, flour, and egg. Mix until a dough forms.
2. Divide the dough into 4 equal pieces. Roll each piece into a long rope and cut into 1-inch pieces (gnocchi).
3. Cook gnocchi in boiling water for 3-5 minutes, or until they float to the surface.
4. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.
5. Add chopped sage and Parmesan cheese; cook for an additional minute.
6. Stir in chicken broth and bring to a simmer.
7. Serve gnocchi with warm Sage Sauce and enjoy!
Cooking Time: 20-25 minutes
Acorn Squash Tacos with Avocado Crema
Get ready to fall in love with the creamy, slightly sweet flavor of roasted acorn squash and the richness of avocado crema in these tacos.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, diced
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado crema (see below for recipe)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, cilantro
Instructions:
1. Preheat oven to 400°F.
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. Drizzle olive oil over the squash and sprinkle with cumin, smoked paprika, salt, and pepper.
4. Roast for 45-50 minutes or until flesh is tender.
5. Meanwhile, cook tortillas according to package instructions.
6. Slice roasted squash into strips and place onto tortillas.
7. Top with avocado crema (see below) and desired toppings.
Avocado Crema Recipe:
– 3 ripe avocados, mashed
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt to taste
Combine all ingredients in a bowl until smooth. Use as topping for tacos.
Cooking Time: 45-50 minutes (roasting squash) + 5-10 minutes (assembling tacos)
Acorn Squash and Lentil Curry
This hearty curry combines the comforting warmth of roasted acorn squash with the nutritious goodness of lentils, all wrapped up in a flavorful Indian-inspired sauce.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. Toss the squash with 2 tablespoons olive oil, salt, and pepper; roast for 45 minutes or until tender.
4. In a large pot, sauté onions and garlic until softened.
5. Add lentils, cumin, curry powder, turmeric, paprika, and diced tomatoes. Cook for 1 minute.
6. Stir in vegetable broth and bring to a simmer.
7. Fluff cooked squash with a fork; add to the pot and stir to combine.
8. Simmer for an additional 10-15 minutes or until lentils are tender.
9. Season with salt and pepper to taste.
10. Garnish with chopped cilantro, if desired.
Cooking Time: 1 hour 15 minutes
Acorn Squash Pizza with Goat Cheese
This recipe combines the sweetness of roasted acorn squash with the tanginess of goat cheese on a crispy pizza crust, perfect for a fall-inspired dinner.
Ingredients:
– 1 small acorn squash (about 1 lb)
– 1 pre-made pizza dough or crust
– 2 tbsp olive oil
– 1/2 cup goat cheese, crumbled
– 1/4 cup caramelized onions (see note)
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the acorn squash by cutting it in half, scooping out seeds, and drizzling with olive oil. Place cut-side up on a baking sheet and roast for 30-40 minutes or until tender.
3. Roll out pizza dough to desired thickness. Top with caramelized onions, crumbled goat cheese, and roasted acorn squash.
4. Season with salt and pepper to taste.
5. Bake the pizza in preheated oven for 15-20 minutes or until crust is golden brown.
Cooking Time: 45-60 minutes
Acorn Squash and Cranberry Stuffing
This recipe combines the warm, comforting flavors of roasted acorn squash with the tart sweetness of cranberries, perfect for a seasonal side dish or main course.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 1 cup fresh or frozen cranberries
– 1/4 cup chopped celery
– 1/4 cup chopped onion
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chicken broth
– 1 tablespoon butter, melted
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle the olive oil over the squash and season with salt and pepper.
5. Roast the squash for 45-50 minutes or until tender.
6. In a bowl, combine cooked cranberries, chopped celery, onion, chicken broth, and melted butter.
7. Once the squash is roasted, fill each half with the cranberry mixture.
8. Serve warm.
Cooking Time: 1 hour 15 minutes (45-50 minutes for roasting the squash)
Acorn Squash Ice Cream with Caramel Swirl
Savor the flavors of fall with this unique and creamy ice cream recipe, featuring roasted acorn squash and a rich caramel swirl.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– Caramel sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the acorn squash for 45 minutes, or until tender and caramelized.
3. Scoop out the flesh and puree in a blender with 1/4 cup of the sugar, salt, and vanilla extract.
4. In a medium bowl, whisk together the heavy cream, whole milk, and remaining sugar.
5. Add the squash puree to the cream mixture and whisk until smooth.
6. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
7. Once churned, transfer the ice cream to an airtight container and swirl in caramel sauce.
8. Freeze for at least 2 hours before serving.
Cooking Time: 1 hour 15 minutes (including roasting time)
Summary
This autumn, elevate your fall cooking game with these 18 savory acorn squash recipes. From classic roasted and baked dishes to innovative twists like stuffed squash, soup, and even gnocchi, there’s something for every taste and skill level. Try roasting with a maple glaze, making a hearty casserole with sausage, or indulging in creamy risotto. Or why not get creative with sweet treats like pancakes and ice cream? Whether you’re looking for comfort food or a show-stopping centerpiece, these recipes will have you cooking up a storm this fall.
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