Top Rated Acorn Squash Recipes

Cranberry Walnut-Stuffed Acorn Squash
Try this healthy, tasty, and nutritious stuffed acorn squash packed with protein and fiber. Serve as a side dish to an elegant roast or eat it all on its own for a light meal.
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5
If you want to incorporate another fall favorite into your stuffing recipe, opt to include a stuffed acorn squash on your Thanksgiving table. Click here to see Thanksgiving Stuffing Reinvented in 8 New Ways
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5
Honey-Glazed Acorn Squash
The honey adds such a fabulous sugary depth to this dish while the almond milk and vanilla extract give you that blast of sweetness that pairs so nicely with the savory garlic powder atop this ol' acorn squash. You can enjoy this dish alone or alongside some protein for lunch or dinner. I actually just sliced up some leftovers and added it to my morning oatmeal and mid-day smoothie, so you can add it to your breakfast and snacks, too!
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4
Once when I was shopping, I spotted acorn squash and already had a pint of pure maple syrup in my cart. I was immediately inspired. This is the perfect side dish for roast turkey at Thanksgiving, or even a simple roast chicken on a weeknight.  Click here to see more recipes on Cindy's Table.
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4
Roasted Acorn Squash with Cumin and Pumpkin Seeds
There’s nothing like the smell of caramelized sweet acorn squash to whet the appetite in the dead of winter. Smoky cumin and toasted pumpkin seeds bring some serious flavor to the table.
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4
Acorn Squash Risotto with Smoked Bacon and Fried Sage Leaves
In many ways, risotto is the perfect meal to prepare for a dinner or date-night in. It's relatively simple, requiring inexpensive ingredients; still, these humble origins are belied by its reputation for being difficult to prepare and hence pretty impressive. In reality, the risotto technique can be mastered by most home cooks, who should prize this dish for its versatility.Risotto is almost endlessly customizable and can be tailored to reflect the flavors and produce of a particular time of year. This acorn squash risotto, dotted with crisp nuggets of smoky, salty bacon, topped with fried sage leaves, and perfumed with aromatic nutmeg is the perfect way to welcome the beginning of autumn.Total cost: $8.94Click here to see the Dinner for Two Under $10. 
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4
Acorn Squash Soup with Pistachios, Black Bread, and Apples
Squash is such a good flavor absorber that I keep coming up with new things to do with it. With a little imagination and the ingredients in your fridge, you likely have the makings of a good squash soup. The combination here works as a complete meal, especially for, say, lunch on a cold winter weekend. The black bread croutons add crunch and body, and the apples call up hints of a savory apple crisp. For a heartier meal, skip blending the squash and serve it roasted, alongside duck breast or turkey leg. You can also substitute cauliflower for the acorn squash. — Franklin Becker, Good Fat Cooking Click Here to See More Soup Recipes
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3.75
Acorn Squash with Fenugreek Seeds
My father is a simple man and very simple things in life make him happy. Indian pumpkin cooked with fenugreek seeds, garlic, and chile with a little sweetness and a little tang make him happy. After quite a while, I realized that the pumpkin we get in India is very different in taste, shape, and size from the ones we find in the U.S. And after a lot of trial and error I finally found a variety of squash that comes closest to the taste. Acorn squash is what you need if you want the taste of Indian pumpkin. There are a lot of ways pumpkin is cooked in India; this is the way my grandmother taught my mom and then I learned from her. It's very simple with just a few ingredients you can easily find at home and it tastes pretty good. My mom stresses the use of mustard oil, which I always say is to Indian food (after ghee, of course) as olive oil is to Italian. But I used olive oil because that's what I and a lot of us can easily find in our pantry. If you can find aamchur (dried mango powder), then fabulous, or else you can use lime or lemon juice as well. So here's the recipe.
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3.32143
Kendall Scott: I love making stuffed squash: It fills my kitchen with sweet and savory scents and fills me up without feeling bloated and tired afterward. My mother-in-law also makes her own delicious version of stuffed squash. She gave me the idea to make them up ahead of time, wrapping each half of a stuffed squash in aluminum foil, baking some immediately to enjoy now and storing the rest in the fridge for up to three days. Then you just pop them in the oven and they’re ready to eat in an hour! Acorn squash contains phytonutrients like beta-carotene, which reduces free radicals in the body.
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3.18991
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. 
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Sausage-Stuffed Acorn Squash
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.
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2.789475
by
www.epicurean.com
2 servings Directions: 1 Preheat oven to 350 degrees F (175 degrees C). 2 Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes. 3 Remove squash from ...
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