Got a squash and not sure what to do with it? Here are all the best ideas for acorn squash recipes, from soup to salad to stuffed.
As soon as glossy green round squashes start to pop up farmers markets and grocery stores, it’s time for all the acorn squash recipes! Roast it, stuff it, puree it into soup: there are so many tasty ways to use this little squash and enjoy its bright and beautiful tender flesh. Here are some of the best ways we’ve found to eat it, and a few recipes from some favorite recipe developers and food bloggers.
The perfect fall side dish? Try this roasted acorn squash with brown butter maple drizzle! Bake acorn squash in a hot oven until it’s moist and tender, then while it’s roasting make brown butter on the stovetop. Swirl in a little maple syrup and garnish with chopped pecans, and it’s absolutely irresistible! Everyone will want a piece of this easy side.
This one's a hands-down favorite. Here the acorn squash is roasted until tender, then it’s draped in a toasted pecan rice stuffing that makes your kitchen smell like a fall paradise! You know that scent of onions, celery and leeks cooking in butter? Well, this recipe delivers it in spades. Everyone we’ve served it to becomes a believer…and then immediately asks for the recipe.
Got an Instant Pot? Here's a version where you can cook both the acorn squash and the rice in the pressure cooker. See Instant Pot Acorn Squash
This curried acorn squash soup recipe warm-spiced and cozy. Swirled with coconut milk, it's seasoned with warm Indian spices like curry powder, garam masala, and cumin. Topped with crispy quinoa and pepitas to garnish, it has just the right amount of spice, complexity, and heat.
Here's an interesting way to serve acorn squash: as a curry! The sweet squash pairs naturally with flavors like coconut milk, ginger, turmeric and cumin. Serve with rice for a hearty meal! via The Endless Meal
This acorn squash recipe is everything cozy and comforting! This pasta is tossed with brown butter, toasted hazelnuts, sage, and a sprinkle of freshly grated Parmesan cheese. The perfect comfort food for fall! via Ambitious Kitchen
One perfect acorn squash recipe? Serve it up in a salad! This one features kale, pomegranate, pepita (pumpkin seed) brittle and a creamy maple tahini dressing makes for a beautiful side dish. Or, try it in our Squash Salad. via Crowded Kitchen
First up in our acorn squash recipes: roasted squash with wild rice stuffing! One of the best ways to "stuff" acorn squash is to cut it into wedges and drape the stuffing over the top. It's easier to serve and eat! Here the squash is roasted until sweet and tender, and then covered with nutty, chewy wild rice, crunchy pistachios, and salty feta cheese. It tastes like fall on a plate.
Here's a fun acorn squash recipe: make it sweet and spicy! Here it's roasted until tender, then topped with toasted sage leaves, pumpkin seeds, pomegranate arils, and a touch of orange zest for a festive touch. via Avery Cooks
Who could say no to more stuffed acorn squash? Here it's cut in half and stuffed with a quinoa stuffing that's quick and simple to put together. The stuffing features sauteed leeks and a hefty dose of fresh sage and thyme to give it all the fall feelings. Mix it up by using other whole grains like rice, millet, farro, freekah or bulgur, and extras like your favorite cheese, pistachios, dried cranberries, or other herbs.
Here's a creative acorn squash recipe: serve it with fish! You'll roast the acorn squash with pineapple, cinnamon and brown sugar then use it as a side dish for cod, roasted on the same sheet pan and topped with a cilantro chile sauce and pomegranate seeds. via Half Baked Harvest
Acorn squash pairs perfectly with flavors like cranberry and pistachio. This stuffed squash works as a fall vegetarian main dish or side. It’s packed with rice, vegetables, cranberries, pepitas and goat cheese! via How Sweet Eats
How to roast acorn squash
Acorn squash is easy to make: the only hard part is cutting it! To roast acorn squash, you’ll need to halve the squash using a very sharp knife and then scoop out the seeds. Then cut the acorn squash into quarters — you also can cut it into half moons (like in the salad below). Drizzle with olive oil and season with salt and pepper. Then place the squash onto a parchment paper-lined baking tray.
It takes about 40 minutes to roast the squash; test and make sure it’s fork tender. The edges will turn slightly brown in the oven and the squash should smell slightly nutty as well.
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?
Chop each of the acorn squash in half. Use a spoon to scrape out the strings and seeds. Then cut the squash into quarters.
Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and 20 minutes. Remove from the oven and tip the squash to the other side and roast 15 to 20 minutes more, until fork tender and lightly browned on the cut sides.
Place the butter (sliced into pieces) in a small saucepan over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become brown in color and smells nutty. Immediately remove from the heat, transfer to a bowl, and stir in the maple syrup.
To serve, garnish the squash with the brown butter maple drizzle and sprinkle with chopped pecans and sea salt.