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Awesome Acorn Squash - 225 recipes

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Note: If preparing in advance, strain potato-squash mixture from cream, cooling cream and potato-squash mixture sep...

  • 4 tbsp unsalted butter, divided
  • 1 cup onion, medium dice
  • 2 tbsp garlic, minced
  • 2 cups heavy whipping cream
  • 4 sweet potatoes cut into 3/4-inch slices
  • 1 cup acorn squash, peeled and diced into 1-inch cubes
  • 2 sprigs fresh thyme or 1/2 teaspoon dry thyme
  • Kosher salt
  • Fresh ground black pepper
  • 1/4 cup Asiago cheese, grated
  • 1/2 cup seasoned breadcrumbs
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Preheat oven to 400°. With a sharp knife, score a crosshatch pattern into the flesh of squash

  • 1 acorn squash, halved and seeds scooped
  • 1/2 tbs butter
  • 6 cloves garlic, peeled
  • 1/2 uncooked cup pearl barley
  • 8 oz baby spinach
  • 1/2 tbs extra virgin olive oil
  • 1/4 cup chopped walnuts, toasted
  • salt and pepper to taste
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Preheat oven to 350 degrees Combine rice and stock, bringing to a boil, then reducing heat

  • 3/4 C wild rice
  • 2-5 C chicken stock
  • 1/3 C chopped walnuts
  • 3 acorn squash
  • 1/2 t nutmeg
  • 1 T unsalted butter
  • 1 T olive oil
  • 1 medium onion, chopped
  • 2 pears, peeled, halved lengthwise,
  • cored and cut into cubes
  • 1 T minced fresh thyme
  • 1/3 C minced fresh parsley
  • 1/3 C dried cranberries (or craisins)
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1. Preheat oven to 350°F

  • streusel topping:
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 egg
  • 2/3 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1/4 cup coconut oil (can sub with vegetable oil)
  • 1 1/4 cup peeled and finely grated acorn squash
  • 1 small overripe banana, mashed
  • 2-3 1/2 tablespoons milk (depending on batter consistency)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons cold butter, cut into small cubes
  • 1/3 cup granulated sugar
  • 1/4 cup all purpose flour
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Local restaurateur.Michele Niesen, now a cooking Instructor, private chef and coordinator of the Studioplex Green M...

  • 2 pounds acorn (or other winter) squash
  • 1 tablespoon olive oil, more for dish
  • 1 large onion, peeled and cut into rings
  • Salt and pepper
  • 2 carrots, chopped
  • 2 stalks celery, cut into 1 inch pieces
  • 2 apples, peeled, quartered, cored and cut into 1-inch pieces
  • 2 sweet potatoes, peeled and cut into 1 inch pieces
  • 2 large cloves garlic, coarsely chopped
  • 1 vanilla bean
  • Basil or chopped fresh sage for garnish (optional)
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Start to finish: 20 minutes Makes: four servings Recipe tested with 1100 W microwave Per serving: 251 cal, 11 g fat

  • 2 small acorn squash
  • 1/4 cup mango chutney
  • 1/4 cup flaked coconut
  • 3 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
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In a large bowl combine squash, butter, and maple syrup

  • 4 cups acorn squash, cooked and mashed
  • 2 Tablespoons butter, melted
  • 2 Tablespoons maple syrup
  • 0.5 cups bacon, cooked and crumbled
  • 1 teaspoon sea salt
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Slice the squash in half and scoop out the insides (seeds & guts)

  • For the filling:
  • 1 acorn squash, halved and seeds removed
  • 1/2 tsp extra virgin oil
  • 1/4 tsp Italian seasoning or Herbs de Provence
  • Sea salt & cracked black pepper, to taste
  • 2 teaspoons of purified water
  • 1 1/2 Tbsp extra virgin olive oil
  • 1/2 a yellow or sweet onion, diced
  • 2 cloves of fresh garlic, minced
  • 1 cup of heirloom cherry tomatoes, halved
  • 1/2 a bundle of kale, stems removed
  • 1/2 lb of ground Italian pork sausage
  • Sea salt & cracked black pepper, to taste
  • 1/8 cup of shredded full­ fat mozzarella cheese
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1. Preheat oven to 425°. Generously butter a rimmed baking sheet

  • 2 tablespoon butter; plus more for baking sheet
  • 2 medium acorn squash
  • 2 tablespoon light-brown sugar
  • Coarse salt and ground pepper
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By

Halve and seed squash; slice into thin wedges

  • 1 acorn squash
  • olive oil
  • 1 cup pomegranate juice
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 2 Tablespoons butter
  • 2 Tablespoons pomegranate seeds
  • torn mint
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By

Preheat oven to 400. Scoop out seeds and pulp from squash

  • 1 acorn squash, sliced in half (will look like a star)
  • 2 T butter, melted
  • Sugar
  • Salt
  • Honey
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By

Preheat oven to 350 degrees

  • 3 acorn squash, cut into halves, seeds removed
  • 6-8 ounces ground turkey sausage
  • 1 medium onion, chopped
  • 1 red pepper, chopped into small pieces
  • 1-3 clove garlic, peeled and minced
  • 1 Tbsp chile powder
  • 1 tsp ground cumin
  • 1 cup chopped tomatoes
  • 1 can (15 oz) black or pinto beans, drained and rinsed
  • 1 cup shredded Monterey Jack cheese
  • Salsa
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