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Acorn squash recipes - 225 recipes

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This savory and colorful side dish is great for a holiday table

  • 2 Acorn Squash
  • 3 T Butter
  • 1/3 C Honey
  • 3/4 C Dried Apricots (approx 4 oz)
  • 1/3 C Chopped Almonds
  • 1/2 t Ground Cinnamon
  • 1/4 t Ground Nutmeg
4.5/5 (2 Votes)

By

Dal, a puree of lentils seasoned with a variety of spices, is the quintessential Indian food, though the ingredient...

  • DAL:
  • 2 tablespoons vegetable oil
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 acorn squash, peeled, seeded and cut into 1 1/2-inch (4-cm) cubes
  • 1 (14-ounce) can crushed tomatoes
  • 1 dried red chile
  • 1 cup (7-ounces, 220-g) dried red lentils
  • Kosher salt and freshly ground black pepper
  • RICE:
  • 2 tablespoons ghee or unsalted butter
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2 cups (14-ounces, 440-g) basmati rice
  • 1 bay leaf
  • 1/2 cup (2 1/2-ounces, 75-g) toasted cashews, coarsely chopped
  • 1/2 cup (1/2-ounce, 15-g) fresh cilantro leaves
4/5 (1 Votes)

By

Fun winter baking :) I hope you enjoy!

  • Preparing the squash:
  • Ingredients:
  • 1 -1 Acorn Squash
  • 2 -2 Apples, peeled, cored and sliced
  • 1 -1 tbsp butter
  • 2 -2 tbsp brown sugar
  • 1 -1 tbsp finely chopped walnuts (optional )
  • -½ tsp salt
  • -½ tsp ground cinnamon
  • Preparing the cupcakes:
  • Ingredients:
  • 4 -4 eggs, Slightly beaten
  • -¾ cup vegetable oil
  • 2 -2 cups sugar
  • 15 -15 oz of prepared squash
  • 1 -1 ¾ cup all purpose flour
  • -¼ cup corn starch
  • 1 -1 tsp of ground cinnamon
  • -½ tsp of ground nutmeg
  • 2 -2 tsp Baking powder
  • 1 -1 tsp baking soda
  • -¾ tsp salt
  • Crumble Topping:
  • Ingredients:
  • 1 -1 cup rolled oats
  • -½ cup firmly packed brown sugar
  • 1/3 -1/3 cup of all purpose flour
  • -½ tsp salt
  • 1/3 -1/3 cup of melted butter
  • Cream Cheese Frosting:
  • Ingredients:
  • 1 -1 Package (8oz) of cream cheese softened
  • 3 -3 tbsp of butter or margarine
  • 1 -1 tbsp of orange juice ( I used half a fresh orange)
  • 2 -2 tsp of vanilla extract
  • 1 -1 ½ tsp of freshly grated orange peel
  • 4 -4 cups of powdered sugar
4/5 (1 Votes)

By

Combine squash and milk in heavy small saucepan

  • For garnish:
  • 2 cups fall squash—acorn, butternut, sugar pumpkin or kabocha, peeled and cut into 3/4-inch cubes
  • 1 cup whole organic milk
  • 1 vanilla bean, split lengthwise
  • Nonstick vegetable oil spray
  • 2/3 cup (packed) Wholesome Sweeteners Fair Trade Organic Light Brown Sugar
  • 6 tablespoons olive oil
  • 1/4 cup sparkling apple cider, lager (mild-flavored beer), ginger ale or cane soda (each will influence the cakes’ flavor in a different way)
  • 1 large egg
  • 3/4 cup all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • Wholesome Sweeteners Fair Trade Organic Powdered Sugar
  • or Brown Sugar Cream
4/5 (1 Votes)

By

A comforting dish for a cool fall day

  • For the custard:
  • 1 acorn squash, sliced in half and cleaned
  • melted butter
  • 1 egg
  • 2 egg whites
  • 1/2 cup corn
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 2 scallions, sliced
  • freshly ground salt and pepper
  • freshly grated nutmeg
  • cheddar cheese and Parmesan cheese, grated
4/5 (1 Votes)

By

Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash

  • 4 acorn squash, halved and seeded
  • 2 tablespoons butter, melted
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground sage
  • 2 lbs pork sausage (regular seasoning)
  • 1 cup onion, finely chopped
  • 2 celery rib, finely chopped
  • 8 ounces mushrooms, chopped
  • 4 apples, cored and chopped (macintosh)
  • 2 cups fine breadcrumb
  • 1 teaspoon sage
  • 2 to taste salt and pepper
  • 2 egg, beaten
  • 4 tablespoons fresh parsley, chopped
4.3/5 (3 Votes)

By

Winter Squash Soup with Gruyere Croutons Adapted from Bon Appétit, December 1996 Serves 8

  • Winter Squash Soup with Gruyere Croutons
  • Adapted from Bon Appétit, December 1996
  • Serves 8
  • Soup
  • 1/4 cup (1/2 stick) butter
  • 1 large onion, finely chopped
  • 4 large garlic cloves, chopped
  • 3 14 1/2-ounce cans low-salt chicken broth
  • 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)*
  • 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)*
  • 1 1/4 teaspoons minced fresh thyme
  • 1 1/4 teaspoons minced fresh sage
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1/8 cup whipping cream
  • Croutons
  • 2 tablespoons (1/4 stick) butter
  • 24 1/4-inch-thick baguette bread slices
  • 1 cup grated Gruyere cheese
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh sage
  • 1 Jalapeno, chopped
4.2/5 (6 Votes)

By

In a large microwave safe dish, place squash halves meat side down in 1/4 cup of water

  • 2 lbs Acorn squash, seeded (about 2)
  • 1 onion, chopped
  • 1 T butter
  • 4 C chicken broth
  • 1 T sugar, optional
  • 1/2 C heavy cream or half & half
  • salt and pepper to taste
  • 1 dash ground nutmeg
  • 1 dash ground cinnamon
4/5 (2 Votes)

By

From Charleston Cooks

  • For Chicken ---
  • 1 1/2 tsps ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt, plus more to taste
  • 2 boneless, skinless chicken breasts
  • 1 Tbsp olive oil
  • For soup ---
  • 2 poblano chiles
  • Olive oil
  • 1 onion, peeled and diced
  • 1 tbsp. ground cumin
  • 3 cloves garlic, pressed or peeled and grated
  • 1 acorn squash, peeled, seeded and diced
  • 1/2 c white tequila (optional)
  • 1 can black beans, rinsed and drained
  • 4 c chicken stock
  • Topping ---
  • 1/2 c Sour cream
  • 1/2 c cilantro leaves, chopped
  • 1/2 avocado, peeled, pitted and cut into 1-inch chunks
  • 1/2 c jack cheese, shredded
  • 2 limes juiced
  • Corn tortilla chips
4/5 (1 Votes)

By

Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being caref...

  • Ingredients:
  • 2 Small - Medium Acorn Squash (or 1 Large)
  • 1 Chopped Onion
  • 2 Chopped Stalks Of Celery
  • 1 Tbsp. Olive Oil
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tsp Fresh Rosemary
  • 3 Chopped Cloves Of Garlic
  • 1/2 lb Sausage
  • 1 Chopped Apple
  • 1 Cup Of Panko Breadcrumbs
  • 1/2 Cup Parmesan Cheese
4/5 (1 Votes)

By

Cut each acorn squash into quarters and remove the seeds

  • 3 medium acorn squash
  • 1/2 cup extra virgin olive oil
  • 1 1/2 cups chopped scallions (2 bunches; whites and about 2 inches of the greens)
  • 4 garlic cloves, thinly sliced
  • 1/2 large bunch kale, leaves chopped into 1/4-inch-wide ribbons (about 4 cups)
  • 1/2 large bunch chicories, leaves chopped into 1/4-inch-wide ribbons (about 4 cups)
  • 2 tablespoons tomato paste
  • 1 cup coarse dry breadcrumbs
  • 1/2 cup grated Parmigiano-Reggiano
  • Salt and freshly ground pepper to taste
4/5 (1 Votes)

By

For the acorn squash: Preheat the oven to 375 degrees F

  • Acorn Squash:
  • 2 acorn squash
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • Filling:
  • 2 tablespoons butter
  • 2 cups cabbage (core removed before slicing)
  • 1 cup 1/4-inch-sliced sweet onion
  • 1 red bell pepper, seeded and sliced in 1/4-inch julienne
  • 1 yellow bell pepper, seeded and sliced in 1/4-inch julienne
  • Kosher salt and freshly ground pepper
  • 2 cups cremini mushrooms, cleaned and quartered
  • 2 cloves garlic, minced
  • 4 ounces crumbled goat cheese
  • 2 tablespoons chopped fresh Italian parsley, for garnish, optional
4/5 (1 Votes)

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Roasted Acorn Squash Stuffed Acorn Squash with Dried Apricots and Nuts