11 Acorn Squash Recipes You Need This Fall
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Acorn squash doesn’t get the attention that butternut squash does this time of year, but its mild flavor makes it suitable for puréeing in soups, roasting for salads, mashing as a side dish, and other simple preparations.
This versatile squash's name is derived from its acorn shape, which makes it easy to distinguish from other squash varietals. When you're selecting your acorn squash at the grocery store, look for one with a dull green rind. If the squash has any orange, the flesh will be too tough and fibrous to work with in the kitchen.
Once you bring your acorn squash home, cooking it is easy. Halve your squash, remove the seeds, and rub olive oil, salt, and pepper onto the cut side. Then roast it cut side up in a 400 degree F oven for 45 minutes to an hour, or until it's fork tender.
If you are interested in more delicious ways to prepare acorn squash this fall season, The Daily Meal has rounded up its top 11 picks for acorn squash recipes, approaches to this healthful vegetable that will keep you cooking it all season.
Acorn Squash Risotto with Smoked Bacon and Fried Sage Leaves
Shutterstock / ANNA WITKIEWICZ
Risotto is 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. — Claire Bullen
Acorn Squash Soup with Pistachios, Black Bread, and Apples
Shutterstock / Iryna_Kolesova
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
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.