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Acorn squash recipes - 225 recipes

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Cut the squash in half, and remove the seeds and any excess membrane

  • 1 large acorn squash
  • 2 teaspoon cinnamon
  • 1/2 cup canned crushed pineapple in its juice drained
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ginger
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Preheat the oven to 350 degrees

  • 1 large acorn squash halved, seeded
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1/4 cup bourbon
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Combine all ingredients in Slow cooker

  • 2 pounds lean beef, such as round cubed about 1 1/2"
  • 1 acorn squash peeled, seeded, and cut in 1" pieces
  • 2 large red potatoes cubed in 1 1/2" pieces
  • 1 large onion quartered, and sliced 1/4" thick
  • 1 package dry mushroom gravy mix
  • 1 can diced tomatoes with juice - (14 1/2 oz)
  • 1/4 teaspoon allspice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly-ground black pepper
  • 2 large bay leaves
  • Salt to taste
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Melt 1 tablespoon butter in heavy large skillet over medium heat

  • 6 tablespoons butter - (3/4 stick)
  • 1 large onion chopped
  • 1 1/2 tablespoons curry powder
  • 2 Granny Smith apples peeled, cored, and diced - (abt 2 1/3 cups)
  • 2/3 cup apple juice
  • 1/2 cup dried currants
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 8 unpeeled acorn squash rings, 1"-thk seeded (from 2 med squash)
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To make the Butter: In a small bowl, combine the butter, pecans, maple syrup, cinnamon, salt, ginger, and pepper

  • BUTTER:
  • 1/4 cup unsalted butter softened
  • 1/3 cup chopped toasted pecans
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly-ground black pepper
  • SQUASH:
  • 2 acorn squashes - (1 1/2 to 2 lbs ea)
  • 2 teaspoons extra-virgin olive oil
  • Kosher salt to taste
  • Freshly-ground black pepper to taste
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Grill the squash halves, cut-side down, over Indirect Medium heat for 40 minutes, turning once halfway through gril...

  • STUFFING:
  • 2 acorn squashes halved lengthwise, seeds discarded
  • 2 cups cranberry juice
  • 1 Granny Smith apple halved, cored
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove minced
  • 1/2 cup chopped onion
  • 2 cups cornbread crumbled
  • 1/4 cup dried cranberries
  • 1/4 cup pecans toasted, chopped
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon sage
  • Kosher salt to taste
  • Freshly-ground black pepper to taste
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Acorn Squash With Apple-Cornbread Stuffing Pineapple Cinnamon Stuffed Acorn Squash