Latest recipes

Best Acorn Squash Recipes

Best Acorn Squash Recipes

Top Rated Acorn Squash Recipes

Clear away those winter sniffles with this hearty yet healthy soup that highlights the rich and nutty flavor of acorn squash. A touch of cayenne gives it an extra kick that will be sure to clear up any congestion the winter months may bring.

This creative, farm-to-table recipe looks fancy but is actually very easy! Just pop everything in the slow cooker and return two hours later to a dazzling, delicious side dish.Recipe courtesy of C&H Sugar.

Nothing screams fall more than acorn squashes, and when they're stuffed with other seasonal ingredients like mushrooms, chickpeas, cranberries, and pumpkin seeds, they become a delicious cold-weather dish. This recipe uses quinoa as a base for the stuffing and adds unique ingredients like cilantro to create flavor unlike any other.

Squash can be intimidating. Ok, steam it and serve it as a purée, or peel, cube, and roast it until crispy in the corners, tender inside, and with a rich caramelized exterior. Delicious. But after a couple of times, it can get monotonous.For someone gluten- and corn-free like me, finding healthy carbohydrates to satisfy my hankering can be a challenge. Stuffed acorn squash is one of my new favorite go-tos. Start with sausage, or for vegetarians, a base of brown rice. Supplement with sweeteners (honey or maple syrup) and spices as you wish, then add a variety of flavorings from cherries and pine nuts to something exotic, like pineapple, coconut, and chopped macadamia nuts. You can even try greens — kale, miso, and a garnish of scallion sounds delicious, doesn’t it?Click here to see the Simple Ingredients Made Spectacular story.


Recipe Summary

  • 2 medium acorn squash
  • 3 tablespoons butter
  • 2 onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground coriander seed
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • freshly ground black pepper

Preheat the oven to 375 degrees F (190 degrees C).

Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.

In a large skillet over medium heat melt the butter saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more then remove the pan from the heat.

Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.


Amazing Acorn Squash Recipes

With its sweet, nutty flavor and pretty, scalloped shell, it’s no wonder acorn squash is a fall favorite. We love it roasted simply in the oven — but it’s a great choice for soups, salads and stuffed preparations too.

Related To:

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

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Photo By: Patrick Wymore ©© 2016, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Jason DeCrow ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

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Photo By: Christopher Testani

Roasted Acorn Squash

Tyler&rsquos sweet squash, glazed with butter and topped with crushed cookies, pairs expertly with pork for a cozy, cold-weather dinner.

Acorn Squash Soup

Guy roasts his acorn squash with shallots and garlic, then purees it all together for this hearty soup.

Vegan Quinoa-Cranberry Stuffed Acorn Squash

This vegan stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have to &mdash the quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).

Slow-Cooker Acorn Squash

Free up your oven space with Trisha&rsquos slow-cooker recipe. She cooks her squash in chicken stock and apple cider vinegar, then drizzles the dish with brown butter and fried thyme leaves to finish it off.

Roasted Acorn Squash Halves

This easy side is simply prepared with butter, salt and pepper. The secret ingredient? The caramelization from being roasted brings out nutty, almost sweet flavors.

Black Wild Rice-Stuffed Acorn Squash

Katie combines a filling of kale, mushrooms and wild rice for her vegetarian stuffed acorn squash.

Eggs Baked in Acorn Squash

Move over, avocado toast &mdash Katie's take on egg-in-a-hole is your new brunch go-to.

Maple-Roasted Acorn Squash

Ina&rsquos five-star recipe is as simple as it is sweet. She incorporates all the flavors of fall by roasting hollowed-out squash with butter and maple syrup.

Roasted Acorn Squash Agrodolce

A sweet-and-sour sauce tops off the squash in Giada&rsquos traditional dish.

Acorn Squash with Pomegranate Glaze

If you want to cut down the time for this stunning side dish, slice the squash one day ahead of time and refrigerate it until you&rsquore ready to cook. The same goes for the pomegranate glaze, which can be heated in the microwave just before serving.

Grilled Maple-Glazed Acorn Squash

These sweet and spicy squash "ribs" are the perfect barbecued fall side dish.

Acorn Squash Chips

Need a crunchy snack without the guilt? Thinly sliced acorn squash drizzled with olive oil bakes up nice and crispy. Snack time, solved.

Baked Acorn Squash

This simple recipe is great for anyone who thinks they don't like acorn squash. It's roasted until soft, then mashed and served as you would potatoes. What's not to like?

Herb-Roasted Acorn Squash with Queso Fresco and Pomegranate

Marcela&rsquos festive dish will be a hit at the holiday table. Chipotle powder adds a kick, and is balanced by sweet pomegranate and creamy queso fresco. If you don&rsquot have any on hand, you can use feta as a substitute.

Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese

Guy uses the whole squash, seeds and all, in this veggie-packed recipe.

Stuffed Squash

Ground pork, spinach, rice and pine nuts make up the filling for Alton&rsquos fan-favorite stuffed squash.

Cheesy Rice-Stuffed Acorn Squash

Looking for a quick, healthy lunch? Make this vegetarian recipe. Cheddar cheese and brown rice bulk up the squash, while spinach contributes a healthy dose of greens.

Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds

Anne combines acorn squash, Portobello mushroom and radicchio for a colorful, palette-cleansing side. Apples and pumpkin seeds lend a seasonal touch to the dish.

Acorn Squash with Baby Bitter Greens

Baby greens, goat cheese and a Dijon mustard vinaigrette make this salad a smashing success. Add Valerie&rsquos sweet-and-salty pumpkin seeds for a satisfying crunch.

Roasted Acorn Squash with Jalapeno

What do acorn squash and jalapeno have in common? Both veggies are small but mighty &mdash when combined, their flavor profile is out of this world.

Balsamic Acorn Squash

When roasted, acorn squash develops a sweet, nutty flavor. To complement it, drizzle the squash with tangy balsamic vinegar and top with toasted almonds and ricotta salata.

Tex-Mex Stuffed Acorn Squash

Our little secret? Microwave the acorn squash instead of roasting &mdash it cuts down on cook time so you can have a great vegetarian dinner on the table in less than an hour.

Seared Acorn Squash with Tahini and Walnut-Parsley Pesto

Damaris builds the flavor profile of acorn squash with a creamy tahini sauce and walnut-parsley pesto. Host a dinner party like a pro: Make the pesto ahead of time and store in the fridge.

Tofu-Stuffed Acorn Squash

Vegetarians, we&rsquove got your weeknight dinner right here. Thanks to the microwave, this tasty dish is ready in less than 40 minutes. Serve with a spinach and pita salad for a balanced meal.

Roasted Acorn Squash Stuffed with Risotto

Looking for a restaurant-worthy dish you can easily make in your own kitchen? Roast acorn squash halves until tender, then stuff each squash with a creamy and cheesy risotto.


Acorn squash nutrition

So, what’s in squash that makes it so great? According to the Harvard TH Chan School of Public Health, squash is full of beta carotene, protein, Vitamin C & B6, potassium, and fiber. While there are no studies to cite on specific health benefits of winter squash, a diet rich in vegetables and fruits can reduce the risk of heart disease and stroke, prevent some types of cancer, and have a positive effect on blood sugar to keep your appetite in check.

Basically: acorn squash is full of vitamins and nutrients. So why not make it part of your fall recipe repertoire?


Use acorn squash for 2 delicious fall meals

For the folks who have only ever baked acorn squash on its own with a sprinkle of salt or seasoning, these recipes will open your eyes to the possibilities of the mighty squash. Learn how to whip up stuffed acorn squash in the oven, turn it into a creamy soup or add heft to salads.

Ina Garten's Maple-Roasted Acorn Squash

"When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup," Ina Garten told. TODAY Food.

Her simple, straightforward recipe is easy to make. As it roasts, the little bowl where the seeds have been scooped out fills with a big puddle of melted butter and sweet syrup. It's irresistible!

Roasted Acorn Squash with Maple Syrup and Cinnamon

One of the best things about squash is that it doesn't need a ton of fancy ingredients to make it shine. This recipe uses warm fall spices like cinnamon and allspice, with a hint of cayenne for a kick to make bring out the squash's vibrant flavor.

Acorn Squash with Brown Butter and Honey

Take a break from butternut and try mashed acorn squash with garlic and sweet potatoes for any fall feast. It's sweetened with some honey, which balances out the savory mash beautifully.

Roasted Acorn Squash with Harissa-Citrus Dressing and Mint

This salad is earthy, bright, a little spicy and totally delicious, all thanks to the unique harissa-citrus dressing, creamy mozzarella and refreshing mint garnish.

Guy Fieri's Stuffed Acorn Squash

Stuffed squash is one of those great "kitchen sink" dishes that allows you to repurpose all kinds of leftovers without anyone being the wiser. They're so easy to halve and bake ahead of time and pop back in the oven when you have a few rounds of leftovers with which to stuff them. An aioli like the one here adds an creamy-spicy kick.

Stuffed Acorn Squash with Mixed Grains, Apples and Chorizo

This recipe is really versatile because you can make it for meat-lovers or vegans alike (all at the same time). Feel free to stuff half the squash with chorizo and the other half with vegan sausage to please all your family members or guests.

Bibb Lettuce and Roasted Acorn Squash Salad with Feta and Walnuts

A nourishing yet light salad, this easy side or main dish has protein-rich nuts, nutritious squash and a piquant vinaigrette that gently coats the tender greens.

Roasted Squash and Burrata Salad with Pumpkin Seed Salsa Verde

The cool, creaminess of burrata cheese pairs perfectly with winter squashes like acorn or kabocha. Chef Ryan Hardy adds some Italian flavor to it with browned butter, balsamic vinegar and pumpkin seed salsa verde.

Acorn Squash Soup with Parmesan and Herb Croutons

What acorn squash recipe roundup would be complete without a luscious soup? It's so comforting, impressive and only takes five minutes to prep (and 30 minutes to hit the table!).

Roasted Winter Squash

Squash is one of those colorful, delicious side dishes that can hit the table in October and stay there through the winter months. It's seasonal, fragrant and easy to make. By roasting the squash, it is transformed, becoming the centerpiece rather than a side dish.

Erica Chayes Wida is an award-winning journalist, food writer and recipe editor who helmed a local newspaper before joining TODAY's freelance team. A mother of two, she loves singing, collecting old vinyl and, of course, cooking. Erica is forever on a worldwide quest to find the best ham and cheese croissant and brainstorms best over a sauce pot of bubbling pasta sauce. Her work has been featured on BBC Travel, Saveur, Martha Stewart Living and PopSugar. Follow along on Instagram.


Baked Acorn Squash

This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt &hellip then you bake it. The results is a soft, flavorful squash that&rsquos dripping with all the good things in life.

(to 3 tablespoons) brown sugar

  1. Preheat oven to 400 degrees.
  2. Halve each squash, then scrape out the seeds and stringy membranes. Place the halves, flesh side up, on a baking sheet and sprinkle each half with salt.
  3. Next add a generous tablespoon of butter to the center of each squash followed by 2 to 3 heaping tablespoons of brown sugar. Next drizzle squash with maple syrup.
  4. Pour 2 cups water in the bottom of the baking pan.
  5. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 30-45 minutes, or until squash is golden brown.
  6. In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.
  7. Serve on a platter and share with Aunt Winifred.

And&hellipthe holiday dishes continue here on P-Dub Cooks. I wanted to begin cooking Thanksgiving food early this year so you&rsquod have plenty of time to read, examine, and even practice dishes beforehand, if you&rsquore into that sort of thing. So far this fall I&rsquove added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. Later this week, I&rsquoll have some special Halloween treats to share, but for now, let&rsquos keep going with the Thanksgiving theme.

Today&rsquos offering is Baked Acorn Squash, something I&rsquove made off and on for years, and something about which I fantasize during the years I don&rsquot make it. I&rsquom a real squash fanatic, whether it&rsquos pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I&rsquom always looking for great ways to prepare it that&rsquos a little set apart from the fray.

This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt&hellipthen you bake it. The results is a soft, flavorful squash that&rsquos dripping with all the good things in life.

While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. If the squash are large, they might be a little to big for one person. But if your family is close like mine, they won&rsquot be afraid to share.

This is one of those &ldquofun to make&rdquo dishes, by the way. So let&rsquos have some fun together. K? K. 10-4, good buddy.

The Cast of Characters: Acorn Squash, salt (kosher works best), butter, brown sugar, and maple syrup (the real stuff.) This is simple stuff, folks. Really simple stuff.

Meet Acorn Squash. He&rsquos a really nice guy.

Meet Pure Maple Syrup. I can get her at my small-town grocery store. That means you can get her, too.

Meet Butter. Butter is your friend. Don&rsquot listen to the naysayers.

Okay, so the naysayers have medical degrees and they&rsquove held studies. But still. Don&rsquot listen to &rsquoem.

Meet Brown Sugar. He&rsquos trouble with a capital &ldquoT&rdquo.

Begin by placing each squash on a large cutting board.

To cut the squash in half lengthwise, very carefully pierce the middle with a sharp knife. The skin is quite tough, so move slowly so you don&rsquot slip and cause yourself a trip to the E.R.

Gently push the top of the knife until it penetrates the hard skin. After that, it&rsquoll slide right in a lot more easily.

Ever seen the inside of an acorn squash? If not, you can now mark that off your list of things to do before you croak.

Next, with a spoon or scoop, just scrape out the seeds and stringy membranes. It&rsquos no different from what we did with the pumpkin a couple of weeks ago, or the butternut squash we fixed last year.

Squash are similar that way.

Repeat this until all the halves are hollowed out, man.

Sometimes I just have to throw in a &ldquoman.&rdquo Makes me feel groovy, far out, and outta sight.

Now, with the tip of a sharp knife, score the surface of the squash. Just five or six lines will do just fine.

Then sprinkle the surface with salt. In situations like this, kosher is your friend. It&rsquos just easier to sprinkle, harder to oversalt&hellipand it feels good rubbing between your fingers.

Add a generous tablespoon of regular (salted) butter into the hollow. So basically, 1 1/2 tablespoons, except I&rsquom in denial about my butter use and prefer to say &ldquogenerous tablespoon.&rdquo

Someday I hope to write a book about the effectiveness of euphemistic language, and how a healthy sense of denial contributes to an overall increased happiness in life. It also contributes to an overall increased bottom size, but I won&rsquot put that in the book.

Now, dump in a heaping couple of tablespoons of brown sugar. There&rsquos no set amount here if you like things on the sweet side, add a little more.

Now, just drizzle with maple syrup.

I just drizzle &rsquotil it feels good.

In cooking, it&rsquos all about feeling good. Don&rsquot ever forget that.

Next, pour a couple of cups of water into the pan, just to provide the squash with a little moist heat while they&rsquore baking.

In baking, it&rsquos all about moist heat.

Actually, it&rsquos not all about moist heat. I just made that up.

Now just cover the pan with foil, leaving some gaps to let some steam escape.

Pop the pan into the oven and bake &rsquoem for 30 minutes. Then remove the foil and bake for an additional 30 to 40 minutes. Turn on the broiler for the last five minutes to ensure the tops get brown and the butter/sugar mixture bubbles violently for a minute or so. But you&rsquoll have to stand there and babysit! You don&rsquot want to char the tops.

In the words of my brother, Mike: &ldquoOh Lord.&rdquo Would you take a look at THIS? Lawsie.

Mmmm. What you wind up with is a soft, delectable acorn squash filled with a buttery, sugary soup. It seriously doesn&rsquot get much better than this.

Now, with a spoon, scoop up some of the liquid&hellip

And drizzle it all over the surface of the squash.

So how do you eat this, you ask?

Well, there are two ways. One, you can scrape out the flesh (and juice) of each half and put the whole mixture into a casserole dish. mashing it up slightly. Then, just warm it up in the oven when you&rsquore ready to serve.

OR, you can do what I do and just serve the halves on a platter. I think they look better that way.

You just use your spoon to scrape up the soft flesh inside&hellip

And eat it by the spoonful, right along with the decadent liquid that coated it on its way out.

And then, give thanks for squash. For butter. For brown sugar. And for all the other wonderful things of this earth that make life worth living.


Best Recipes 2021

Mashed Acorn Squash

Hey everyone, it&rsquos me, Dave, welcome to my recipe page. Today, I&rsquom gonna show you how to prepare a special dish, mashed acorn squash. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Mashed Acorn Squash is one of the most favored of recent trending foods on earth. It&rsquos enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Mashed Acorn Squash is something that I&rsquove loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook mashed acorn squash using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mashed Acorn Squash:
  1. Take 1 Acorn Squash
  2. Take 3 Tbs Brown Sugar
  3. Make ready 2 Tbs Butter
  4. Prepare 1 Tbs Honey
  5. Prepare Dash Cinnamon
  6. Make ready Dash Nutmeg
Instructions to make Mashed Acorn Squash:
  1. Preheat oven to 450 F. Carefully cut acorn squash in half.
  2. Scoop seeds and any nastiness out of squash. Slice slots in each direction in a grid pattern. Place on sheet pan and place in oven for 20-25 minutes.
  3. Melt butter in microwave. Add in honey and brown sugar. Mix.
  4. Remove squash from oven. Lower heat to 400 F. Brush insides of squash with butter mixture throughly. Add remainder into the cavity. Place in oven for another 20-25 mins until tender. Flesh should be separating from the skin.
  5. Remove squash from oven. Carefully pour liquid into a medium sized bowl.
  6. Put squash through the ricer or mash with potato masher. Add in a dash of cinnamon and nutmeg. Combine with the reserved butter mixture.
  7. Plate and serve.

So that&rsquos going to wrap it up for this special food mashed acorn squash recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!


Roasted Acorn Squash

So, yesterday I went to my local grocery store and I decided to give it a try. OMG I’m so glad that I gave it a chance because I LOVED it. I swear to you. This Roasted Acorn Squash recipe is just amazing. It’s a bitsweet, tender, tasty, rich and delicious! And you won’t believe how easy it is to make roasted acorn squash. I just love all the flavours that you get from roasting acorn squash with spices like paprika, garlic powder and dried oregano. So yummy!


How to Prep Acorn Squash

Because it is compact with a large cavity and skin that&aposs hard to peel, there aren&apost a whole lot of ways to treat this squash. Consider that a gift from the culinary gods there&aposs no need to bother with the peeling, dicing, or other preparations you might be tempted to try with a larger squash or one with a thinner skin. Most recipes for acorn squash involve simply halving it or cutting it into wedges and cooking with the skin on. Hold the knife with a firm grip when cutting squash, and keep your fingers out of the way lest it roll away from you.


Roasted Delicata Squash "Fries"

Delicata squash is extraordinarily sweet and cooks quickly. The skin is edible, so you don't even need to peel! It's an oblong shape that makes it perfect for cutting into half moon-shapes. Roast them in a hot oven, and they come out sweet and tender: in just 20 minutes! Call them “fries” and serve with dipping sauce! They’re great with ketchup, honey mustard sauce, tahini sauce, sour cream, or buffalo sauce.


Best Acorn Squash Recipes

Acorn squash recipes to please every palate - sweet, savory and in between. Learn how to roast a whole acorn squash and more below.

Praline Acorn Squash Recipe

2 acorn squash
1 TBS butter
1 TBS brown sugar
1 tsp salt
1/4 cup chopped pecans 

PREHEAT oven to 400 degrees.

Cut the acorn squash in half and remove seeds with a spoon.  Place on a baking sheet and poke holes inside smear with butter.  Sprinkle with brown sugar and pecans.  Bake for one hour until tender when pierced with a fork.  Enjoy.

Cut the acorn squash in half and scoop out the seeds with a spoon.  Use the back of a spoon to smear the inside completely with butter and sprinkle with salt and pepper.

PREHEAT oven to 400 degrees.

Place on a baking sheet and roast for one hour or until tender and a fork easily pierces through.

Instead of salt and pepper you may use cinnamon and brown sugar with the butter which is a favorite.