21 Delicious Acorn Squash Recipes Healthy

Ever find yourself staring at an acorn squash, wondering how to turn this autumnal gem into a meal that’s both nutritious and mouthwateringly delicious? You’re in luck! Our roundup of 21 healthy acorn squash recipes is here to inspire your kitchen adventures. From cozy soups to hearty salads, these dishes promise to bring warmth and flavor to your table. Let’s dive into the possibilities!

Roasted Acorn Squash with Maple Syrup

Just last weekend, I found myself staring at a pile of acorn squash at the farmers’ market, their deep green skins hinting at the sweet, nutty flesh inside. It reminded me of autumn evenings and the simple joy of roasting vegetables until they’re caramelized and tender. This Roasted Acorn Squash with Maple Syrup is my go-to for a cozy side dish that feels both rustic and refined.

Ingredients

• 1 medium acorn squash, its skin a deep green with subtle orange streaks
• 2 tablespoons rich, amber-colored maple syrup
• 1 tablespoon unsalted butter, melted to a golden liquid
• 1/2 teaspoon kosher salt, its coarse grains perfect for seasoning
• 1/4 teaspoon freshly ground black pepper, its aroma pungent and inviting
• 1/4 teaspoon ground cinnamon, its warmth reminiscent of holiday baking

Instructions

1. Preheat your oven to 400°F (200°C), ensuring it’s fully heated for even roasting.
2. Carefully slice the acorn squash in half from stem to base, using a sharp chef’s knife for clean cuts.
3. Scoop out the seeds and stringy pulp with a sturdy spoon, revealing the smooth inner flesh.
4. Place the squash halves cut-side up on a baking sheet lined with parchment paper for easy cleanup.
5. Brush the melted butter evenly over the cut surfaces, allowing it to seep into the flesh for richness.
6. Drizzle the maple syrup over each half, ensuring every bite will have a hint of sweetness.
7. Sprinkle the salt, pepper, and cinnamon over the squash, adjusting the amounts to suit your taste.
8. Roast in the preheated oven for 45-50 minutes, or until the squash is fork-tender and the edges are caramelized.
9. Let the squash cool for 5 minutes before serving, allowing the flavors to meld beautifully.

Kicking back with a plate of this roasted squash, the contrast between the caramelized edges and the soft, creamy interior is nothing short of magical. Serve it alongside a crisp green salad or as a sweet counterpart to a savory main dish for a meal that celebrates the season’s bounty.

Stuffed Acorn Squash with Quinoa and Kale

This morning, as I sipped my coffee and watched the leaves begin their autumn dance, I couldn’t help but crave something that encapsulates the essence of fall. That’s when I decided to whip up this Stuffed Acorn Squash with Quinoa and Kale—a dish that’s as nutritious as it is comforting.

Ingredients

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth, rich and flavorful
• 2 tablespoons extra virgin olive oil, golden and aromatic
• 1 small onion, diced finely
• 2 cloves garlic, minced
• 2 cups kale, stems removed and leaves chopped
• 1/2 cup dried cranberries, plump and sweet
• 1/2 cup pecans, toasted and roughly chopped
• 1 teaspoon ground cinnamon, warm and spicy
• 1/2 teaspoon sea salt, fine and crisp
• 1/4 teaspoon black pepper, freshly ground

Instructions

1. Preheat your oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 25 minutes until the flesh is tender when pierced with a fork.
2. While the squash roasts, heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
3. Stir in the quinoa, vegetable broth, cinnamon, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed.
4. Remove the saucepan from heat and let it sit covered for 5 minutes. Then, fluff the quinoa with a fork and mix in the kale, cranberries, and pecans.
5. Once the squash is ready, flip them over and divide the quinoa mixture evenly among the halves. Return to the oven for an additional 10 minutes to warm through.
6. Tip: Toasting the pecans beforehand enhances their nutty flavor. Tip: Letting the quinoa sit covered off the heat ensures it’s perfectly fluffy. Tip: For an extra touch of sweetness, drizzle the stuffed squash with a bit of maple syrup before serving.

Zesty and wholesome, this stuffed acorn squash is a symphony of textures—creamy quinoa, crunchy pecans, and tender kale—all nestled in sweet, roasted squash. Serve it as a stunning centerpiece for your next fall gathering or enjoy it as a hearty weeknight meal.

Acorn Squash Soup with Coconut Milk

Just when the leaves start to turn and there’s a crispness in the air, I find myself craving the comforting embrace of a warm bowl of soup. This Acorn Squash Soup with Coconut Milk is my go-to for those chilly evenings, blending the sweetness of squash with the creamy richness of coconut milk for a dish that feels like a hug in a bowl.

Ingredients

• 1 medium acorn squash, halved and seeded
• 1 tablespoon rich extra virgin olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 can (13.5 oz) creamy coconut milk
• 2 cups vegetable broth
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Preheat your oven to 400°F. Place the acorn squash halves cut side up on a baking sheet, drizzle with olive oil, and roast for 45 minutes or until the flesh is fork-tender.
2. While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cinnamon, and ground nutmeg, cooking for another minute until fragrant.
4. Scoop the roasted squash flesh into the pot, discarding the skins. Add the coconut milk and vegetable broth, stirring to combine.
5. Bring the mixture to a simmer, then reduce the heat and let it cook for 10 minutes, allowing the flavors to meld.
6. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
7. Season with salt and freshly ground black pepper to taste, then serve hot.

This soup boasts a velvety texture with a perfect balance of sweet and spicy notes from the squash and spices. Try garnishing with a drizzle of coconut milk and a sprinkle of cinnamon for an extra touch of elegance.

Baked Acorn Squash with Brown Sugar and Butter

Every autumn, my kitchen becomes a sanctuary for squash in all its glorious forms, but baked acorn squash holds a special place in my heart. There’s something about the way the brown sugar caramelizes against the butter that makes this dish a must-have at my table.

Ingredients

• 1 medium acorn squash, halved and seeds removed
• 2 tablespoons unsalted butter, softened to room temperature
• 2 tablespoons packed dark brown sugar, for a deep molasses flavor
• 1/4 teaspoon ground cinnamon, for a warm spice note
• 1/8 teaspoon fine sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. Place the acorn squash halves cut-side up on a baking sheet. This positioning helps them cook evenly.
3. In a small bowl, mix the softened butter, brown sugar, cinnamon, and sea salt until well combined. Tip: Softening the butter makes it easier to blend with the sugar and spices.
4. Divide the butter mixture evenly between the squash halves, spreading it over the cut surfaces. Tip: Don’t skimp on the edges; they caramelize beautifully.
5. Bake in the preheated oven for 45-50 minutes, or until the squash is tender when pierced with a fork and the tops are golden and bubbly. Tip: For extra caramelization, broil for the last 2-3 minutes, watching closely to prevent burning.

The baked acorn squash emerges from the oven with a tender, almost creamy texture, contrasting delightfully with the crispy, sugary top. Try serving it as a sweet side dish or even as a unique dessert with a scoop of vanilla ice cream on the side.

Acorn Squash Risotto with Parmesan

Gathering around the kitchen island, the aroma of roasting acorn squash fills the air, a reminder of autumn’s approach. This Acorn Squash Risotto with Parmesan is my go-to comfort dish when I crave something creamy yet wholesome, blending the sweetness of squash with the savory depth of Parmesan.

Ingredients

• 1 medium acorn squash, halved and seeded
• 2 tbsp rich extra virgin olive oil
• 1 cup Arborio rice, uncooked
• 4 cups homemade chicken stock, kept warm
• 1/2 cup dry white wine
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper to taste
• Fresh thyme leaves for garnish

Instructions

1. Preheat your oven to 400°F. Brush the acorn squash halves with 1 tbsp olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for 25 minutes until tender. Tip: Roasting the squash enhances its natural sweetness.
2. Once cooled, scoop out the squash flesh and mash lightly. Set aside.
3. In a large saucepan, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in the Arborio rice, toasting it slightly until the edges become translucent, about 2 minutes. Tip: Toasting the rice is crucial for achieving the perfect al dente texture.
5. Pour in the white wine, stirring constantly until fully absorbed.
6. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. When the rice is creamy and al dente, stir in the mashed acorn squash, Parmesan, and butter. Season with salt and pepper to taste. Tip: Adding butter at the end gives the risotto a luxurious sheen.
8. Serve hot, garnished with fresh thyme leaves and extra Parmesan.

Final thoughts: This risotto strikes a beautiful balance between the creamy texture of the rice and the subtle sweetness of the acorn squash. For an extra touch of elegance, serve it in the hollowed-out squash shells.

Spicy Acorn Squash and Black Bean Tacos

Zesty flavors and hearty textures come together in this dish that’s perfect for those evenings when you’re craving something both comforting and a bit adventurous. I stumbled upon this combination during a last-minute fridge clean-out, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 medium acorn squash, halved and seeded
• 1 tbsp rich extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 8 small corn tortillas, warmed
• 1/2 cup crumbled queso fresco
• 1 ripe avocado, sliced

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Brush the acorn squash halves with olive oil and sprinkle evenly with cumin, smoked paprika, and cayenne pepper. Place them cut-side down on the baking sheet.
3. Roast for 25 minutes, or until the squash is tender and the edges are caramelized. Let it cool slightly, then scoop out the flesh into a bowl.
4. In a separate bowl, mix the black beans with chopped cilantro and lime juice. Season lightly with salt if desired.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
6. To assemble, spread a layer of roasted squash on each tortilla, top with the black bean mixture, and garnish with queso fresco and avocado slices.

Hearty and vibrant, these tacos are a delightful mix of sweet, spicy, and creamy textures. Serve them with an extra lime wedge on the side for those who love an extra zing, or pair with a crisp salad for a fuller meal.

Acorn Squash and Apple Casserole

Oh, the joys of autumn cooking! There’s something about the crisp air that makes me crave dishes that are both hearty and a little sweet. That’s why I love making this Acorn Squash and Apple Casserole—it’s the perfect blend of savory and sweet, with a texture that’s just divine. Plus, it’s a great way to use up those fall apples that are just begging to be baked into something delicious.

Ingredients

• 1 medium acorn squash, halved and seeded
• 2 large Honeycrisp apples, cored and thinly sliced
• 1/4 cup pure maple syrup
• 2 tbsp unsalted butter, melted
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/2 cup pecans, roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter.
2. Place the acorn squash halves cut-side down in the prepared dish. Roast for 25 minutes, or until the squash is just tender when pierced with a fork.
3. While the squash roasts, toss the sliced apples with maple syrup, melted butter, cinnamon, nutmeg, and sea salt in a large bowl until evenly coated.
4. Remove the squash from the oven and carefully flip them over. Fill each half with the apple mixture, then sprinkle chopped pecans on top.
5. Return the dish to the oven and bake for an additional 20 minutes, or until the apples are soft and the pecans are lightly toasted.
6. Let the casserole cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Just imagine the first bite—tender acorn squash, sweet and spiced apples, and that delightful crunch from the pecans. It’s a dish that feels like a warm hug on a cool fall evening. Serve it alongside a simple green salad or as a side to your favorite roast for a meal that’s sure to impress.

Grilled Acorn Squash with Chili Lime Butter

Warm autumn evenings call for dishes that are as comforting as they are vibrant, and this Grilled Acorn Squash with Chili Lime Butter is just that. I stumbled upon this recipe during a late summer farmers’ market visit, inspired by the first acorn squash of the season and a desire to bring a little zest to my grill game.

Ingredients

• 1 medium acorn squash, halved and seeded
• 2 tbsp unsalted butter, softened
• 1 tsp chili powder
• 1 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp honey, for drizzling

Instructions

1. Preheat your grill to medium heat, about 350°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, mix the softened butter, chili powder, lime juice, sea salt, and black pepper until well combined. This chili lime butter will be your flavor powerhouse.
3. Brush the cut sides of the acorn squash halves with the chili lime butter, reserving half for later. The butter not only adds flavor but helps achieve a beautiful caramelization.
4. Place the squash halves cut-side down on the grill. Cover and cook for 15 minutes, or until you see those coveted grill marks and the squash begins to soften.
5. Flip the squash halves, brush with the remaining chili lime butter, and drizzle with honey. Cover and grill for another 10 minutes, or until the squash is tender when pierced with a fork.
6. Remove from the grill and let rest for 5 minutes. This allows the flavors to meld together beautifully.

Key to this dish’s charm is the contrast between the smoky, tender squash and the bright, spicy butter. Serve it as a standout side or top with a sprinkle of cotija cheese for an extra layer of flavor.

Acorn Squash Pancakes with Cinnamon

Discovering the perfect fall breakfast can be a game-changer for your morning routine, and these Acorn Squash Pancakes with Cinnamon are just that. I stumbled upon this recipe during a weekend getaway in Vermont, where the crisp autumn air and the abundance of squash inspired me to get creative in the kitchen.

Ingredients

• 1 cup pureed acorn squash, smooth and velvety
• 1 cup all-purpose flour, sifted for lightness
• 2 tbsp brown sugar, packed for a deep molasses flavor
• 1 tsp ground cinnamon, fragrant and warm
• 1/2 tsp baking powder, for a fluffy rise
• 1/4 tsp salt, to balance the sweetness
• 1 large egg, farm-fresh and beaten
• 3/4 cup whole milk, rich and creamy
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract, pure and aromatic

Instructions

1. In a large mixing bowl, whisk together the pureed acorn squash, beaten egg, whole milk, melted butter, and vanilla extract until smooth.
2. In a separate bowl, combine the sifted all-purpose flour, brown sugar, ground cinnamon, baking powder, and salt, mixing well to ensure even distribution of the dry ingredients.
3. Gently fold the dry ingredients into the wet mixture, being careful not to overmix to keep the pancakes tender.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. This allows the baking powder to activate.
8. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch, ensuring they’re all served hot.
9. Tip: If the batter thickens too much upon standing, thin it with a tablespoon of milk at a time until it reaches the desired consistency.

Just out of the skillet, these pancakes are a delightful mix of fluffy and hearty, with the acorn squash adding a subtle sweetness that pairs beautifully with the warmth of cinnamon. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for an extra crunch.

Acorn Squash and Sausage Stuffing

Last weekend, I found myself staring at a pile of acorn squash at the farmers’ market, their deep green skins hinting at the sweet, nutty flesh inside. It reminded me of my grandma’s cozy kitchen, where she’d whip up the most comforting dishes with whatever was in season. That’s how this Acorn Squash and Sausage Stuffing came to life—a dish that’s as hearty as it is nostalgic.

Ingredients

• 1 medium acorn squash, its flesh cubed into 1-inch pieces
• 1 lb savory Italian sausage, casings removed
• 2 cups day-old crusty bread, torn into bite-sized chunks
• 1/2 cup rich chicken stock
• 1/4 cup melted unsalted butter, golden and fragrant
• 1 large onion, diced into small, even pieces
• 2 cloves garlic, minced to release their pungent aroma
• 1 tbsp fresh sage, finely chopped for a earthy flavor
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. Toss the acorn squash cubes with 1 tbsp of the melted butter, sea salt, and black pepper on a baking sheet. Roast for 25 minutes until they’re tender and caramelized at the edges.
3. While the squash roasts, brown the Italian sausage in a skillet over medium heat, breaking it apart with a spoon, for about 8 minutes until no pink remains. Tip: Drain excess fat but leave a bit for flavor.
4. In the same skillet, sauté the diced onion until translucent, about 5 minutes, then add the minced garlic and sage, cooking for another minute until fragrant.
5. In a large bowl, combine the roasted squash, cooked sausage, onion mixture, bread chunks, and remaining melted butter. Pour the chicken stock over and gently toss to moisten all ingredients evenly. Tip: Let the mixture sit for 10 minutes to allow the bread to absorb the flavors.
6. Transfer the mixture to a greased baking dish, cover with foil, and bake at 375°F (190°C) for 20 minutes. Then, remove the foil and bake for an additional 10 minutes to crisp the top. Tip: For an extra crispy top, broil for the last 2 minutes, watching closely to prevent burning.

Zesty and satisfying, this stuffing strikes a beautiful balance between the sweetness of the squash and the savoriness of the sausage. Serve it straight from the oven, where the top is golden and the inside is moist, or alongside your favorite roasted meats for a festive touch.

Curried Acorn Squash and Lentil Stew

Gathering around the kitchen on a crisp autumn evening, I’m reminded of the comforting dishes that define the season. This Curried Acorn Squash and Lentil Stew is one of those hearty, flavorful meals that warms you from the inside out, perfect for those chilly nights when you crave something nourishing yet exciting.

Ingredients

• 1 medium acorn squash, peeled and diced into 1-inch cubes
• 1 cup dried green lentils, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tsp curry powder, fragrant and well-balanced
• 4 cups vegetable broth, low-sodium and flavorful
• 1 can (14 oz) coconut milk, creamy and full-fat
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, roughly chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Sprinkle the curry powder over the onions, stirring to coat and toast the spices for 30 seconds.
5. Add the diced acorn squash and lentils to the pot, stirring to combine with the onion mixture.
6. Pour in the vegetable broth and bring the mixture to a boil, then reduce heat to low and simmer, covered, for 25 minutes.
7. After 25 minutes, stir in the coconut milk, salt, and pepper, and continue to simmer uncovered for another 10 minutes, allowing the stew to thicken slightly.
8. Remove from heat and let the stew sit for 5 minutes before serving to allow the flavors to meld together.
9. Garnish each bowl with fresh cilantro before serving.

Absolutely divine, this stew boasts a creamy texture with a hint of sweetness from the squash, balanced by the earthy lentils and warm curry spices. Serve it over a bed of fluffy basmati rice or with a side of crusty bread to soak up every last drop of the flavorful broth.

Acorn Squash Pie with Pecan Crust

Sometimes, the best recipes come from the simplest inspirations. Last fall, after a trip to the local farmers’ market, I found myself staring at a pile of acorn squash, their deep green skins hinting at the sweet, nutty flesh inside. That’s when the idea for this pie was born—a twist on the classic pumpkin pie, with a pecan crust that adds a delightful crunch.

Ingredients

• 1 medium acorn squash, halved and seeds removed
• 1 cup all-purpose flour, plus extra for dusting
• 1/2 cup finely chopped pecans
• 1/4 cup cold unsalted butter, cubed
• 2 tbsp ice water
• 1/2 cup packed dark brown sugar
• 2 large farm-fresh eggs
• 1/2 cup heavy cream
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 375°F (190°C). Place the acorn squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 45 minutes, or until the flesh is tender when pierced with a fork.
2. While the squash cools, make the crust. In a food processor, pulse together the flour, pecans, and butter until the mixture resembles coarse crumbs. Add the ice water, one tablespoon at a time, until the dough comes together.
3. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim the edges, then chill in the refrigerator for 30 minutes.
4. Scoop the squash flesh into a blender. Add the brown sugar, eggs, cream, vanilla, cinnamon, nutmeg, and salt. Blend until smooth.
5. Pour the filling into the chilled crust. Bake at 375°F (190°C) for 40 minutes, or until the filling is set but still slightly wobbly in the center.
6. Let the pie cool completely on a wire rack before serving. This allows the filling to firm up perfectly.

Perfectly spiced and not too sweet, this pie has a velvety texture that contrasts beautifully with the crunchy pecan crust. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Acorn Squash and Spinach Lasagna

Having just pulled a bubbling dish of Acorn Squash and Spinach Lasagna out of the oven, I’m reminded why this recipe has become a staple in my fall rotation. It’s the perfect blend of sweet, nutty squash and earthy spinach, layered between sheets of pasta and creamy béchamel—comfort food at its finest.

Ingredients

• 1 medium acorn squash, halved and seeded
• 2 cups fresh spinach, roughly chopped
• 9 lasagna noodles, uncooked
• 2 cups whole milk ricotta cheese, creamy and smooth
• 1 cup grated Parmesan cheese, sharp and nutty
• 2 cups shredded mozzarella cheese, melty and stretchy
• 3 tablespoons unsalted butter, rich and golden
• 3 tablespoons all-purpose flour, finely sifted
• 2 cups whole milk, warm and frothy
• 1/2 teaspoon ground nutmeg, warm and aromatic
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C). Place the acorn squash halves cut-side down on a baking sheet and roast for 45 minutes, or until the flesh is tender and easily pierced with a fork.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, then drain and lay them flat on a sheet of parchment paper to prevent sticking.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually add the warm milk, whisking constantly until the sauce thickens, about 5 minutes. Stir in the nutmeg, salt, and pepper.
4. Scoop the roasted squash flesh into a bowl and mash it lightly with a fork. Stir in the chopped spinach, ricotta, and half of the Parmesan cheese.
5. Spread a thin layer of the béchamel sauce in the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles over the sauce, then spread half of the squash mixture on top. Repeat the layers, finishing with a layer of noodles, the remaining béchamel, and the mozzarella and remaining Parmesan.
6. Bake for 25 minutes, or until the top is golden and bubbly. Let it rest for 10 minutes before slicing.

Golden and inviting, this lasagna is a textural dream with creamy layers punctuated by the slight bite of al dente noodles. Serve it with a crisp green salad to cut through the richness, or enjoy a slice on its own for the ultimate comfort meal.

Acorn Squash Fries with Garlic Aioli

Fall is my absolute favorite time to experiment with squash, and this recipe is a game-changer for anyone looking to spice up their side dish game. I stumbled upon the idea of turning acorn squash into fries during a cozy night in, and let me tell you, the crispy edges paired with the creamy garlic aioli are nothing short of magical.

Ingredients

• 1 medium acorn squash, sliced into 1/2-inch thick fries
• 2 tablespoons rich extra virgin olive oil
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup creamy mayonnaise
• 2 cloves garlic, minced into a fine paste
• 1 tablespoon fresh lemon juice, squeezed from a ripe lemon
• 1/4 teaspoon smoked paprika for a subtle kick

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. Toss the acorn squash fries with olive oil, sea salt, and black pepper until evenly coated. Tip: Make sure each fry has enough space on the baking sheet to crisp up nicely.
3. Bake for 25 minutes, flipping halfway through, until the fries are golden and crispy on the edges.
4. While the fries bake, whisk together mayonnaise, minced garlic, lemon juice, and smoked paprika in a small bowl. Tip: Let the aioli sit for at least 10 minutes to allow the flavors to meld beautifully.
5. Serve the crispy acorn squash fries hot with the garlic aioli on the side for dipping. Tip: For an extra touch, sprinkle some chopped parsley over the fries before serving.

Bite into these fries, and you’ll be greeted with a perfect crunch giving way to the sweet, nutty flavor of the squash. The garlic aioli adds a creamy, tangy contrast that makes this dish irresistibly addictive. Try serving them alongside a grilled cheese sandwich for a comforting meal that’s sure to impress.

Acorn Squash and Chickpea Curry

Believe it or not, the first time I tried making Acorn Squash and Chickpea Curry, it was a chilly autumn evening, and I was craving something hearty yet healthy. This dish turned out to be the perfect comfort food, with its creamy texture and a blend of spices that warm you right up.

Ingredients

• 1 medium acorn squash, peeled and diced into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp rich extra virgin olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper
• 1 can (14 oz) coconut milk, full-fat for creaminess
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the diced acorn squash to the pot, stirring to coat with the onion mixture.
5. Sprinkle in the ground cumin, coriander, turmeric, and cayenne pepper, mixing well to evenly distribute the spices.
6. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until the squash is tender.
8. Add the chickpeas to the pot, stirring gently to combine, and simmer uncovered for an additional 5 minutes to heat through.
9. Season with salt to taste, then remove from heat.
10. Garnish with fresh cilantro leaves before serving.

Unbelievably creamy and packed with flavor, this curry is a delightful mix of sweet and spicy. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last bit of the delicious sauce.

Acorn Squash Bread with Walnuts

Late summer is my favorite time of year in the kitchen. The harvest season brings an abundance of fresh produce, and I’m always on the lookout for new ways to use up the seasonal gems. Recently, I stumbled upon a beautiful acorn squash at the farmer’s market, and its sweet, nutty flavor inspired me to create this Acorn Squash Bread with Walnuts recipe.

Ingredients

• 1 large acorn squash (about 2 lbs), peeled, seeded, and pureed in a food processor
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 4 large farm-fresh eggs
• 2 teaspoons active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup finely ground black pepper
• 1/2 cup chopped walnuts, toasted in a 350F oven for 5-7 minutes or until fragrant
• 1 tablespoon rich extra virgin olive oil

Instructions

1. Mix the squash puree and sugar in a large bowl until well combined. Add the softened butter and use an electric mixer to cream the mixture until light and fluffy, about 2-3 minutes.
2. In a separate bowl, whisk together the eggs, yeast, salt, and black pepper. Add this mixture to the squash mixture and mix until smooth.
3. Gradually add the flour to the wet ingredients, mixing until just combined. Do not overmix. The dough should still be slightly sticky at this stage.
4. Add the toasted walnuts and give the dough a gentle fold to distribute them evenly. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Punch down the dough and shape it into a round or oblong loaf. Place the loaf on a baking sheet lined with parchment paper, leaving about 2 inches of space around each side. Drizzle the top with rich extra virgin olive oil and sprinkle with a pinch of salt.
6. Bake in a preheated oven at 375F for 35-40 minutes or until golden brown on top and firm to the touch. Let it cool on a wire rack for at least 10-15 minutes before slicing.

Tips:

– For an extra crunchy crust, bake the loaf for an additional 5-10 minutes.
– To ensure even rising, make sure your yeast is fresh and use warm water (around 100F) when activating it.
– If you want a stronger nutty flavor, toast the walnuts in a skillet over medium heat until fragrant, stirring frequently.

The Acorn Squash Bread with Walnuts has a beautiful crumb and a subtle sweetness from the squash. The walnuts add a delightful crunch to each bite, making this bread perfect for snacking or serving as a side dish at your next dinner party. Try slicing it thinly and serving it with a dollop of whipped cream cheese or a sprinkle of parmesan for an added touch of indulgence.

Acorn Squash and Bacon Hash

Welcome to my kitchen, where the aromas of a summer morning fill the air and inspire me to create dishes that bring people together. As I was planning breakfast for my family recently, I stumbled upon a beautiful acorn squash at the farmer’s market, and its sweet, nutty flavor got me thinking about how it could add depth to our classic hash.

Ingredients

• 1 large acorn squash, peeled and diced (about 2 cups)
• 6 slices of thick-cut bacon, preferably applewood-smoked
• 2 medium onions, thinly sliced
• 4 cloves of garlic, minced
• 1 cup of finely chopped fresh parsley
• 2 large farm-fresh eggs
• 1/2 teaspoon of salt
• Finely ground black pepper, to taste
• Rich extra virgin olive oil, for cooking and serving (about 2 tbsp)

Instructions

1. Precise the temperature: Preheat your oven to 400F (200C). Place the diced acorn squash on a baking sheet lined with parchment paper, drizzle with 1 tablespoon of olive oil, and roast in the oven for about 20-25 minutes, or until tender when pierced with a fork. This step is crucial to bringing out the natural sweetness of the squash.
2. Render the bacon: While the squash roasts, cook the sliced bacon in a large cast-iron skillet over medium heat until crispy. Remove from heat and set aside on a paper towel-lined plate to drain excess grease. I like to reserve some of that precious bacon fat for later use in cooking.
3. Soften the onions: In the same skillet used for the bacon, add another tablespoon of olive oil over medium-low heat. Add the thinly sliced onions and cook for about 15-20 minutes, stirring occasionally, until they’re softened and caramelized. Stir in minced garlic during the last 2 minutes of cooking to prevent burning.
4. Assemble the hash: Once the squash is done roasting, let it cool slightly before adding it to the skillet with the onions and bacon. Use a spatula or spoon to gently mix everything together, then make four wells in the mixture using the back of the spoon.
5. Add eggs to the hash: Crack an egg into each well, sprinkle salt and pepper to taste, and transfer the skillet under the broiler for about 2-3 minutes, or until the whites are set and the yolks still slightly runny. Remove from heat and garnish with chopped parsley.

The Acorn Squash and Bacon Hash emerges as a harmonious balance of textures and flavors crispy bacon, tender squash, creamy eggs, and fresh herbs all come together to create a dish that’s both comforting and refined. For an added touch, serve with toasted bread or over a bed of greens for a more substantial meal.

Acorn Squash Smoothie with Banana and Almond Butter

Love is in the air, and so are the flavors of summer. As I stepped into my backyard on a crisp morning, I couldn’t help but feel inspired by the vibrant colors of the acorn squash lying on the counter. The idea for an Acorn Squash Smoothie with Banana and Almond Butter was born that very moment.

Ingredients

• 1 medium-sized acorn squash, peeled and cubed (about 2 cups)
• 1 ripe banana, sliced
• 2 tbsp creamy almond butter
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• Pinch of salt
• Ice cubes (optional)

Instructions

1. Preheat your oven to 400F (200C) and roast the acorn squash cubes on a baking sheet lined with parchment paper for about 20-25 minutes, or until they’re tender and lightly caramelized. I like to use this time to prep my ingredients and get everything ready.
2. Once the squash is done, let it cool down slightly before transferring it to a blender along with the sliced banana, almond butter, almond milk, vanilla extract, and salt.
3. Mix all the ingredients on high speed for about 30-40 seconds, or until you get a smooth and creamy consistency. I find that using unsweetened almond milk helps maintain the natural sweetness of the squash and banana.
4. Add ice cubes if you want a thicker, colder smoothie this is where you can get creative with your toppings! Some days, I like to add a sprinkle of cinnamon or nutmeg for extra warmth. Other times, I’ll drizzle it with honey for added sweetness.

When you take your first sip, the combination of flavors will transport you straight to summer’s lush fields and warm breezes. The velvety texture is simply divine it’s as if the squash has surrendered its comforting essence into this glass. Try serving it in a tall glass with a sprig of fresh mint or a dollop of whipped cream for an Instagram-worthy moment!

Acorn Squash and Goat Cheese Tart

Welcome to my kitchen, where the summer vibes are still going strong! I’ve been experimenting with seasonal ingredients, and today I’m thrilled to share a recipe that combines the sweetness of acorn squash with the tanginess of goat cheese. This Acorn Squash and Goat Cheese Tart is perfect for a cozy evening or a potluck gathering.

Ingredients

• 1 large acorn squash (about 2 lbs), peeled, seeded, and thinly sliced into 1/8-inch rounds
• 6 tbsp rich extra virgin olive oil, divided
• 1 sheet of frozen puff pastry, thawed (about 12 oz)
• 1/4 cup finely crumbled goat cheese (chvre), preferably from a local farm or artisanal producer
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh thyme leaves
• 2 large eggs, beaten (for egg wash)

Instructions

1. Preheat the oven to 400F (200C) with a rack in the middle. Line a baking sheet with parchment paper.
2. In a separate bowl, mix together crumbled goat cheese and chopped thyme leaves; set aside.
3. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch (3 mm). Transfer the dough to the prepared baking sheet, trimming excess pastry from the edges.
4. Drizzle the tops of acorn squash slices with 2 tbsp olive oil and season with salt and pepper. Arrange the squash in an overlapping pattern on top of the pastry, leaving a 1-inch (2.5 cm) border around the edges.
5. Dot the top of the squash with crumbled goat cheese mixture, spreading it evenly with your fingers or a spatula.
6. Bake for 25-30 minutes or until the crust is golden brown and the squash is tender when pierced with a fork. Rotate the tart halfway through baking to ensure even cooking.
7. While the tart bakes, whisk together beaten eggs and 2 tbsp olive oil (remaining) in a small bowl for the egg wash.
8. Bronze the pastry edges by brushing the egg wash mixture lightly with a pastry brush; this will help crisp the crust.
9. Remove the tart from the oven and let it cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The Acorn Squash and Goat Cheese Tart boasts a satisfying texture, with the buttery puff pastry giving way to tender squash and creamy cheese. When you slice into this masterpiece, the golden crust shatters beautifully, releasing a fragrant aroma that’ll make everyone’s mouth water! This dish is perfect for a chilly fall evening or as an elegant addition to your next potluck gathering.

Acorn Squash Ice Cream with Caramel Swirl

Roasting over a bed of autumn leaves on a crisp evening got me hooked onto the sweet and nutty flavors of acorn squash. Its tender flesh, when cooked just right, adds an unparalleled depth to any dessert recipe. I’ve experimented with incorporating it into ice cream for months now, and finally, the perfect combination is here Acorn Squash Ice Cream with Caramel Swirl.

Ingredients

• 2 medium acorn squash (about 2 lbs total)
• 1 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 tsp pure vanilla extract
• Caramel sauce (store-bought or homemade)

Instructions

1. Preheat the oven to 400F (200C). Cut the acorn squash in half lengthwise and scoop out the seeds. Place them on a baking sheet lined with parchment paper, cut side up.
2. Roast the squash for about 30-40 minutes or until tender when pierced with a fork. Allow it to cool slightly before scooping its flesh into a blender or food processor.
3. In a separate bowl, whisk together sugar, softened butter, eggs, and vanilla extract until smooth. Add this mixture to the blended squash and blend until well combined.
4. Strain the mixture through a fine-mesh sieve into an ice cream maker and churn according to manufacturer’s instructions.
5. In a small saucepan, heat some caramel sauce over low heat (about 180-190F or 82-88C) until it reaches your desired consistency for drizzling. Be cautious not to burn the caramel.
6. Transfer the churned ice cream into an airtight container and swirl in some of that beautiful, golden caramel using a spatula or spoon don’t overmix!

The Acorn Squash Ice Cream boasts a silky smooth texture from the roasted squash and a hint of sweetness. Drizzle it with warm caramel for an added indulgence. This dessert ice cream is a perfect way to celebrate the flavors of fall, especially when paired with crumbled cookies or toasted nuts.

Acorn Squash and Mushroom Stir Fry

Today I’m sharing one of my favorite recipes that’s perfect for a chilly evening – Acorn Squash and Mushroom Stir Fry. It all started when I stumbled upon an acorn squash at the farmer’s market, and I knew exactly what to do with it.

Ingredients

• 1 medium-sized acorn squash, peeled and cubed (about 2 cups)
• 2 tablespoons rich extra virgin olive oil
• 1 small onion, thinly sliced (about 1 cup)
• 8 oz cremini mushrooms, sliced (about 2 cups)
• 2 cloves of garlic, minced (about 1 tablespoon)
• 1 teaspoon grated fresh ginger
• Salt and freshly ground black pepper to taste
• 2 tablespoons soy sauce
• 1 tablespoon honey

Instructions

1. Mix the cubed acorn squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in a preheated oven at 400F (200C) for about 20-25 minutes or until tender and lightly caramelized.
2. In a large skillet or wok, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sliced onion and cook for about 5 minutes or until translucent, stirring occasionally.
3. Add the sliced mushrooms to the skillet and continue cooking for another 5-7 minutes or until they release their liquid and start browning, stirring frequently.
4. Add the minced garlic and grated ginger to the skillet and cook for about 1 minute or until fragrant, stirring constantly. Be careful not to burn the garlic!
5. Add the roasted acorn squash cubes to the skillet and stir to combine with the mushroom mixture. Cook for another 2-3 minutes or until everything is well coated.
6. In a small bowl, whisk together the soy sauce and honey until smooth. Pour the sauce into the skillet and stir-fry everything together for about 1 minute or until the sauce has thickened slightly.
7. Season with salt and pepper to taste, then remove from heat and serve immediately.

This Acorn Squash and Mushroom Stir Fry is a game-changer. The sweetness of the squash pairs perfectly with the earthiness of the mushrooms, all wrapped up in a savory soy sauce-based sauce. I like to serve it over steamed rice or noodles for a satisfying meal after a long day.

Conclusion

Rounding out this collection of 21 Delicious Acorn Squash Recipes Healthy, we hope you’ve discovered a new favorite dish to add to your fall menu. Try one (or all!) and share with us what you love in the comments below. Don’t forget to save for later on Pinterest – happy cooking!

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