Acorn squash is one of the most celebrated squashes for fall, but it’s often a little tricky to figure out what to do with it besides make it part of a beautiful gourd centerpiece. Here are ways to up your acorn squash game, starting with the most basic way – baking it with a little caramelizing sugar and deep, nutty brown butter.
Here’s a cool way to squeeze in one more vegetable at breakfast – try this spin on the classic British egg-in-the-hole breakfast, subbing out acorn squash for bread. Adjust the toppings to your family’s liking.
The hollowed out center of an acorn squash is the perfect vehicle for all sorts of fillings, but a sausage and apple stuffing will fill your nose with all sorts of fall flavored scents. parmesan cheese and panko bread crumbs add a nice crunch to this hearty meal.
Unlike pumpkin or butternut squash, you can leave the skin on acorn squash. Prepare them simply as a side dish by roasting them with parmesan cheese and garlic powder – they can also be used as dippers for fall dips or even an after-school snack alternative to chips.
Take your acorn squash to the next level with the addition of ricotta or burrata, plus a drizzle of honey and cracked black pepper.
Make it a meal with the addition of a vegetarian protein like quinoa. This one from What’s Gabby Cooking has a cheesy goodness center, but you could substitute all the cheese out with even more vegetables for a filling meal.
This one thinks way outside the gourd box by making acorn squash the star vegetable of a quesadilla. It’s hearty, but smartly takes a lot of cheese out of the equation, making it a healthier option.
Just simply roasting the squash and then whipping it into a vegan pasta sauce totally transforms regular penne into something thick and delicious and reminiscent of creamy alfredo sauce. Per the recipe, try heating it in the oven after tossing the pasta to incorporate the sauce even more.
Lots of herbs, chili sauce and feta make these roasted pieces of squash really flavorful, and perfect for a side dish accompaniment to a main meat.
Creamy, rich cheese pizza gets topped by roasted, caramelized acorn squash and arugula for a quirky, delicious weeknight family dish.
Cinnamon, nutmeg and maple syrup transform the acorn squash into something sweet and delicious for a weekend breakfast.
An interesting twist on onion rings – but with acorn squash – this recipe takes cornmeal, panko and a surprise touch of sage to make a crispy, baked snack.
If you weren’t dreaming of Thanksgiving, then you probably are now after seeing this delightful recipe for a stuffed acorn squash. Tart cranberries, fatty pancetta and filling brussel sprouts all get roasted in a hollowed out squash.
This full-bodied dip can please everyone from a small crowd of friends to picky teenagers. Balsamic vinegar, maple syrup and Greek yogurt help bring depth to the dip, while spices like cumin and paprika add a little bit of a kick. Use pita chips or other veggies as a vehicle.
Now that you know that acorn squash is a great breakfast item, you won’t be surprised to know that it pairs really well with cinnamon, honey, greek yogurt and pecans.
Like most other squashes, the acorn variety stands up well to curry powder for a soup with a slow, spicy kick. White wine and coconut milk give this version a fullness.
Forget pumpkin and sweet potato pies – this acorn squash version will surprise your guests with its complexity and deliciousness.
Anywhere you can use pumpkin or butternut squash, try acorn squash instead, such as with this brown butter and sage pasta.
A traditional Italian Romanesco is made with red bell peppers and almonds, and the addition of acorn squash adds some depth to the puree, which pairs perfectly with roasted pork.
Surprises are everywhere in this simply roasted dish. The addition of pecans, dates, rosemary, dijon mustard, nutmeg and chili flakes will have your tongue dancing.
The secret ingredient here is buttermilk, which adds a nice, light acidity to the warming, fall time soup. Optional chopped pistachios on top give it a little crunch.
James Beard Award Winner Alon Shaya created this acorn squash, kale, pomegranate and tabbouleh dish with Israeli influences. It’s suggested to serve it as a side dish where everyone can “carve” out what they want from it.
Acorn squash pureed with ricotta cheese makes a light, veggie-forward lasagna perfect for both vegetarians and omnivores alike.