Acorn Squash Recipes

This simple stuffed acorn squash recipe is packed with flavor and perfect for a cozy night. Its vegan, gluten-free, easy to make and can be tailored to your liking. So whip up a batch of this yummy goodness and enjoy!

This post contains helpful tips and tricks! If youre in a rush, please use the “Jump to Recipe” link! This post might contain affiliate links. If you click on those and make a purchase, I earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Perfect Roasted Acorn Squash

Learn how to roast acorn squash with this simple recipe! When prepared properly, acorn squash can be so delicious. Recipe yields 4 side servings.

Prep: 10min

Total: 40min

Yield: 4

Serving Size: 1/2 acorn squash

Nutrition Facts: servingSize 1/2 acorn squash, calories 116 calories, Sugar 0 g, Sodium 151.8 mg, Fat 3.7 g, Saturated Fat 0.5 g, Trans Fat 0 g, Carbohydrate 22.5 g, Fiber 3.2 g, Protein 1.7 g, Cholesterol 0 mg

Ingredients:

• 2 medium acorn squash
• 1 tablespoon extra-virgin olive oil, divided
• 1/4 teaspoon fine salt

Instruction:

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
3. Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan.
4. Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.

How To Cook Acorn Squash

Roasted acorn squash is so easy to make and is a great fall side or even dessert. Learn how to make acorn squash.

Prep: 5min

Total: 1h5min

Yield: 2 serving(s)

Nutrition Facts: calories 215 Calories, Fat 12 g, Saturated Fat 7 g, Trans Fat 0 g, Cholesterol 31 mg, Sodium 54 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 7 g, Protein 2 g

Ingredients:

• 1 acorn squash, cut in half and seeds removed
• 2 tbsp. butter, softened
• 1 tbsp. packed brown sugar
• 1/4 tsp. cinnamon
• Small pinch kosher salt

Instruction:

1. Preheat oven to 400°. Spread butter on inside of each squash half.
2. In a small bowl combine brown sugar, cinnamon, and small pinch of salt. Sprinkle over squash.
3. Place squash, cut side up, on a large baking sheet and roast until fork tender, 55 to 60 minutes.

Stuffed Acorn Squash

A delicious, vegan dish for your next holiday gathering! This stuffed acorn squash recipe is easy to follow and sure to please a crowd with it’s sweet and savory flavors and mix of textures!

Prep: 15min

Total: 70min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 493 kcal, Carbohydrate 62 g, Protein 14 g, Fat 23 g, Saturated Fat 3 g, Sodium 12 mg, Fiber 11 g, Sugar 2 g, unSaturated Fat 20 g, servingSize 1 serving

Ingredients:

• 2 medium acorn squashes (halved)
• 4 tbsp extra virgin olive oil (divided)
• 1 cup quinoa (rinsed and drained)
• 1 cup button mushroom (sliced)
• 1 clove garlic (minced)
• ¼ cup dried cranberries
• ½ cup fresh peas (or thawed if frozen)
• 1/3 cup chopped walnuts
• ½ tbsp fresh lime juice
• salt and pepper (to taste)
• spring onions (to taste, finely chopped)

Instruction:

1. Preheat the oven to 350F.
2. Score the flesh of each squash and spoon to scoop out the seeds and place each piece cut side up in a large baking dish that fits all 4 halves.
3. Brush a light coat of olive oil, add salt and pepper and bake for 25 to 30 minutes until the flesh is soft when pierced with a fork. Remove from the oven once cooked.
4. In the meantime, cook the quinoa. Bring a medium saucepan over medium heat, and add the rinsed quinoa with 2 cups of water. Once it starts boiling, turn the heat to low and simmer for 15 minutes until the quinoa absorbed the water, then remove it from the heat and let it rest for 5 minutes. Fluff with a fork and reserve.
5. Heat a skillet to medium heat, and add 1 tablespoon of olive oil. Once hot, add the sliced mushrooms. Cook for 4-5 minutes, until mushrooms are browned, add the garlic, and cook for a minute until fragrant. Reserve.
6. Add the cooked quinoa, walnuts, dried cranberries, peas, lemon juice, 1 tablespoon of olive oil, salt and pepper to a mixing bowl and toss to combine.
7. Spoon the quinoa mixture over the 4 squash halves evenly, top each with the crispy mushrooms and return to the oven just to heat the filling for 5-10 minutes.
8. Sprinkle spring onions on top and serve warm.

Baked Acorn Squash with Brown Sugar- Martha Stewart

FAQ

What does acorn squash pair well with?

• Herbs & Spices: rosemary, sage, thyme, bay leaf, tarragon, cinnamon, cloves, nutmeg, ginger.
• Sweet: maple syrup, honey, brown sugar.
• Savoury: sausage, bacon, poultry, pecans, walnuts, rice, pasta, baked beans.

Do you eat skin of acorn squash?

Which is healthier acorn or butternut squash?

What if acorn squash is too hard to cut?