Ready to transform the humble acorn into something extraordinary? Our roundup of 18 Delicious Acorn Recipes is here to inspire your kitchen adventures! Packed with nutrients and bursting with flavor, these recipes are perfect for home cooks looking to explore seasonal, wholesome ingredients. From sweet to savory, there’s something for every palate. Let’s dive into the delicious possibilities that acorns have to offer!
Roasted Acorn Squash with Maple Syrup
Savory and sweet come together in this Roasted Acorn Squash with Maple Syrup, a dish that promises to elevate your autumn dining experience with its rich flavors and elegant presentation.
Ingredients
- For the squash:
- 1 medium acorn squash
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the glaze:
- 2 tbsp maple syrup
- 1 tbsp unsalted butter, melted
- 1/4 tsp ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Cut the acorn squash in half from stem to base and scoop out the seeds with a spoon. Slice each half into 1-inch thick wedges.
- In a large bowl, toss the squash wedges with olive oil, salt, and black pepper until evenly coated. Arrange them in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25 minutes, flipping halfway through, until the edges are golden and the squash is tender when pierced with a fork.
- While the squash roasts, whisk together maple syrup, melted butter, and ground cinnamon in a small bowl to create the glaze.
- After the initial roasting, brush the glaze over the squash wedges and return to the oven for an additional 5 minutes, allowing the glaze to caramelize slightly.
- Remove from the oven and let cool for a few minutes before serving to allow the flavors to meld together beautifully.
Just out of the oven, the Roasted Acorn Squash with Maple Syrup boasts a perfect balance of creamy texture and caramelized edges, with the glaze adding a delightful sweetness that complements the natural nuttiness of the squash. Serve it as a stunning side dish at your next dinner party or enjoy it as a hearty, standalone meal for a cozy night in.
Acorn Flour Pancakes
Perfectly embodying the essence of autumn, these Acorn Flour Pancakes offer a nutty, wholesome twist on a breakfast classic. Their rich, earthy flavor and tender texture make them a delightful way to start any morning.
Ingredients
- For the batter:
- 1 cup acorn flour
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted unsalted butter
- For cooking:
- 1 tbsp unsalted butter
Instructions
- In a large bowl, whisk together the acorn flour, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the buttermilk, egg, and melted butter until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Tip: Overmixing can lead to tough pancakes, so a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat (350°F) and melt a small amount of butter to coat the surface.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
These pancakes boast a uniquely nutty flavor and a wonderfully light texture. Serve them warm with a drizzle of maple syrup and a sprinkle of toasted pecans for an extra layer of crunch and flavor.
Stuffed Acorn Squash with Quinoa and Kale
Radiantly golden and brimming with autumnal flavors, this stuffed acorn squash is a harmonious blend of nutty quinoa and earthy kale, creating a dish that’s as nutritious as it is visually stunning.
Ingredients
- For the squash:
- 2 medium acorn squashes, halved and seeded
- 1 tbsp olive oil
- 1/2 tsp salt
- For the filling:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups kale, stems removed and leaves chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Brush the cut sides of the acorn squash halves with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Place them cut-side down on a baking sheet.
- Roast in the preheated oven for 25 minutes, or until the squash is tender when pierced with a fork.
- While the squash roasts, rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 small diced onion and sauté until translucent, about 5 minutes.
- Add 2 cloves minced garlic and sauté for another minute, until fragrant.
- Stir in 2 cups chopped kale, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until the kale is wilted, about 3 minutes.
- Fluff the cooked quinoa with a fork and add it to the skillet with the kale mixture. Stir in 1/4 cup dried cranberries and 1/4 cup chopped pecans.
- Remove the roasted squash from the oven and flip them cut-side up. Divide the quinoa mixture evenly among the squash halves.
- Return to the oven and bake for an additional 10 minutes, or until the filling is heated through.
The stuffed acorn squash emerges from the oven with a delightful contrast of textures—the tender squash, fluffy quinoa, and crunchy pecans—while the cranberries add a sweet tang. Serve it as a centerpiece for a vegetarian feast or alongside roasted meats for a hearty meal.
Acorn Squash Soup with Coconut Milk
Brimming with the warmth of autumn, this Acorn Squash Soup with Coconut Milk is a velvety blend of sweet and savory, perfect for cozy evenings. Its rich, creamy texture and aromatic spices make it a standout dish that’s as nourishing as it is delightful.
Ingredients
- For the soup base:
- 1 medium acorn squash, halved and seeded
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 cups vegetable broth
- 1 cup coconut milk
- Salt to taste
- For garnish:
- 2 tbsp toasted pumpkin seeds
- 1 tbsp chopped fresh cilantro
Instructions
- Preheat your oven to 400°F. Place the acorn squash halves on a baking sheet, cut side up, and drizzle with 1 tbsp olive oil. Roast for 45 minutes or until the flesh is fork-tender.
- While the squash roasts, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, cinnamon, and nutmeg, cooking for another minute until fragrant.
- Once the squash is roasted, scoop out the flesh and add it to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches.
- Stir in the coconut milk and season with salt to taste. Simmer for an additional 5 minutes to allow the flavors to meld.
- Ladle the soup into bowls and garnish with toasted pumpkin seeds and chopped cilantro before serving.
Finished with a silky texture and a harmonious blend of spices, this soup is a comforting embrace in a bowl. For an extra touch of elegance, serve it in hollowed-out acorn squash shells or alongside crusty artisan bread.
Acorn and Black Bean Tacos
Merging the earthy richness of acorns with the hearty depth of black beans, these tacos offer a symphony of flavors that are both nourishing and indulgent. Perfect for a cozy dinner or a vibrant gathering, they promise a delightful twist on a classic favorite.
Ingredients
- For the filling:
- 1 cup acorn flour
- 2 cups black beans, cooked
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt to taste
- For the assembly:
- 8 small corn tortillas
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a skillet over medium heat (350°F) until shimmering.
- Add acorn flour to the skillet, stirring constantly for 2 minutes to toast lightly, enhancing its nutty flavor.
- Mix in black beans, cumin, smoked paprika, and salt, cooking for 5 minutes until the beans are heated through and flavors meld.
- Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, keeping them pliable.
- Divide the acorn and black bean mixture evenly among the tortillas.
- Top each taco with avocado slices, a sprinkle of cilantro, and a squeeze of lime juice for brightness.
Combining the creamy avocado with the smoky, nutty filling creates a textural contrast that’s irresistibly satisfying. Serve these tacos with a side of pickled red onions for an extra tangy kick, elevating the dish to new heights.
Acorn Squash Risotto
Kickstarting the autumn season with a dish that embodies warmth and sophistication, this Acorn Squash Risotto marries the nutty sweetness of squash with the creamy richness of Arborio rice. Perfect for a cozy dinner, it’s a testament to the beauty of seasonal cooking.
Ingredients
- For the squash:
- 1 medium acorn squash, halved and seeded
- 2 tbsp olive oil
- 1/2 tsp salt
- For the risotto:
- 4 cups vegetable broth
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1/4 cup grated Parmesan cheese
- Salt to taste
Instructions
- Preheat the oven to 400°F. Brush the acorn squash halves with olive oil and sprinkle with salt. Roast for 25-30 minutes until tender. Let cool, then scoop out the flesh and mash lightly.
- In a saucepan, warm the vegetable broth over low heat.
- In a large pan, melt 1 tbsp butter over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
- Add the Arborio rice to the pan, stirring to coat with the butter. Toast the rice for 2 minutes until slightly translucent.
- Pour in the white wine, stirring constantly until fully absorbed.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is al dente and creamy, stir in the mashed acorn squash, remaining butter, and Parmesan cheese. Season with salt to taste.
- Remove from heat and let stand for 2 minutes before serving.
Hearty yet refined, this risotto boasts a velvety texture with bursts of sweet squash. For an extra touch of elegance, garnish with toasted pumpkin seeds or a drizzle of truffle oil.
Acorn Squash and Apple Bake
On a crisp autumn evening, nothing complements the season quite like the harmonious blend of sweet apples and nutty acorn squash, baked to perfection. This dish, a celebration of fall’s bounty, offers a comforting warmth with every bite, making it an ideal centerpiece for any gathering.
Ingredients
- For the bake:
- 1 medium acorn squash, halved and seeded
- 2 large apples, cored and thinly sliced
- 2 tbsp unsalted butter, melted
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- For the topping:
- 1/2 cup pecans, chopped
- 2 tbsp brown sugar
- 1 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Place the acorn squash halves cut-side down in the prepared dish. Bake for 25 minutes, or until just tender when pierced with a fork.
- While the squash bakes, toss the apple slices with 2 tbsp melted butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt in a large bowl.
- Remove the squash from the oven and flip them cut-side up. Fill each half with the apple mixture, packing it gently.
- In a small bowl, mix the chopped pecans, 2 tbsp brown sugar, and 1 tbsp melted butter for the topping. Sprinkle evenly over the filled squash halves.
- Return the dish to the oven and bake for an additional 20 minutes, or until the apples are soft and the topping is golden and crisp.
- Let the bake cool for 5 minutes before serving to allow the flavors to meld beautifully.
Yielded from the oven, this Acorn Squash and Apple Bake presents a delightful contrast between the creamy squash and the tender, spiced apples, all crowned with a crunchy pecan topping. For an extra touch of elegance, serve each half on a plate drizzled with a whisper of maple syrup or a dollop of whipped cream.
Acorn Squash Pie
Venturing into the realm of autumn desserts, this Acorn Squash Pie offers a harmonious blend of sweet and earthy flavors, encased in a buttery, flaky crust that promises to delight the senses with every forkful.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 2 cups acorn squash puree
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour and salt for the crust. Add the chilled butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
- In a separate bowl, combine the acorn squash puree, brown sugar, eggs, heavy cream, cinnamon, nutmeg, cloves, and salt. Whisk until smooth.
- Pour the filling into the prepared crust. Tip: For an even bake, gently tap the pie dish on the counter to remove any air bubbles.
- Bake for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean. Tip: Cover the edges with foil if they begin to brown too quickly.
- Allow the pie to cool on a wire rack for at least 2 hours before serving.
Rich in flavor and velvety in texture, this Acorn Squash Pie is a testament to the beauty of seasonal baking. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.
Acorn Squash Seeds Roasted with Spices
Venture into the realm of autumn flavors with this simple yet sophisticated snack, where acorn squash seeds are transformed into a crispy, spice-infused delight. Perfect for those who cherish the art of zero-waste cooking, this recipe elevates the humble seed into a gourmet treat.
Ingredients
- For the seeds:
- 1 cup acorn squash seeds, cleaned and dried
- 1 tbsp olive oil
- For the spices:
- 1/2 tsp sea salt
- 1/4 tsp ground cinnamon
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, toss the cleaned and dried acorn squash seeds with olive oil until evenly coated. Tip: Ensure the seeds are completely dry to achieve maximum crispiness.
- Spread the seeds in a single layer on the prepared baking sheet, avoiding overlap to ensure even roasting.
- Bake for 15 minutes, then stir the seeds and rotate the baking sheet for uniform cooking. Tip: Keep an eye on them after the 10-minute mark to prevent burning.
- While the seeds are baking, mix the sea salt, ground cinnamon, smoked paprika, and cayenne pepper in a small bowl.
- Remove the seeds from the oven and immediately sprinkle the spice mixture over them, tossing to coat evenly while they’re still warm. Tip: The residual heat helps the spices adhere better to the seeds.
- Return the seeds to the oven and bake for an additional 5 minutes to deepen the flavors.
- Let the seeds cool on the baking sheet for about 10 minutes before serving to allow them to crisp up further.
Golden and fragrant, these roasted acorn squash seeds offer a delightful crunch with a warm, spicy kick. Serve them as a standalone snack or sprinkle over autumnal soups for an added texture contrast.
Acorn Squash and Lentil Curry
Zesty and warming, this Acorn Squash and Lentil Curry is a harmonious blend of sweet and savory, perfect for those evenings when you crave something nourishing yet indulgent. The tender squash and hearty lentils simmer in a rich, aromatic sauce, creating a dish that’s as comforting as it is elegant.
Ingredients
- For the curry base:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- For the squash and lentils:
- 1 medium acorn squash, peeled and cubed
- 1 cup dried green lentils, rinsed
- 2 cups vegetable broth
- Salt to taste
- For garnish:
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until soft and fragrant, about 5 minutes.
- Stir in cumin, coriander, turmeric, and cayenne pepper, cooking for another minute to toast the spices.
- Add diced tomatoes and coconut milk, bringing the mixture to a simmer. Let it cook for 10 minutes to meld the flavors.
- Add the cubed acorn squash, lentils, and vegetable broth to the pot. Season with salt, then bring to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until the squash and lentils are tender. Stir occasionally to prevent sticking.
- Once cooked, adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges.
Yielded with a velvety texture and a depth of flavor, this curry pairs beautifully with steamed basmati rice or warm naan bread for a complete meal. The lime’s acidity cuts through the richness, offering a refreshing contrast that elevates the dish.
Acorn Squash Bread
Gracefully bridging the gap between hearty and sweet, this Acorn Squash Bread is a testament to autumn’s bounty, offering a moist, subtly spiced loaf that’s as nourishing as it is indulgent.
Ingredients
- For the squash puree:
- 1 medium acorn squash, halved and seeded
- 1 tbsp olive oil
- For the bread:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 400°F. Brush the cut sides of the acorn squash with olive oil and place them cut-side down on a baking sheet. Roast for 45 minutes, or until the flesh is very tender. Let cool slightly, then scoop out the flesh and puree in a food processor until smooth. Measure out 1 cup of puree for the bread.
- Reduce the oven temperature to 350°F. Grease a 9×5-inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Gradually mix in the vegetable oil, water, vanilla extract, and the 1 cup of squash puree.
- Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Hearty yet refined, this Acorn Squash Bread boasts a tender crumb and a warm, spiced aroma. Serve slices toasted with a smear of butter or alongside a sharp cheese for a delightful contrast.
Acorn Squash and Sausage Casserole
Harvest the essence of autumn with this Acorn Squash and Sausage Casserole, a dish that marries the sweet, nutty flavors of squash with the hearty richness of sausage, all baked to perfection under a golden, cheesy crust.
Ingredients
- For the squash:
- 2 medium acorn squashes, halved and seeded
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the filling:
- 1 lb Italian sausage, casings removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
- 1/2 tsp dried thyme
- For the topping:
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F. Brush the cut sides of the acorn squashes with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 25 minutes, or until tender when pierced with a fork.
- While the squash roasts, heat a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
- In the same skillet, add the onion and garlic, cooking until softened, about 3 minutes. Remove from heat and stir in the breadcrumbs, Parmesan, parsley, egg, thyme, and cooked sausage.
- Flip the roasted squash halves cut-side up. Divide the sausage mixture among the squash halves, pressing gently to adhere. Sprinkle mozzarella cheese over the top.
- Return to the oven and bake for another 15 minutes, or until the cheese is bubbly and golden brown.
Yielded with a fork, the tender squash provides a sweet contrast to the savory, herbed sausage filling, while the melted mozzarella adds a creamy finish. Serve this casserole as a standalone meal or alongside a crisp green salad for a balanced dinner.
Acorn Squash Muffins
Nestled within the heart of autumn’s bounty, these Acorn Squash Muffins offer a delightful twist on traditional breakfast fare, blending the subtle sweetness of squash with warm spices for a comforting treat.
Ingredients
- For the muffins:
- 1 cup pureed acorn squash
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
- In another bowl, beat the eggs lightly, then stir in the melted butter, milk, vanilla extract, and pureed acorn squash until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined; avoid overmixing to ensure tender muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Unveiling a moist, tender crumb and a harmonious blend of spices, these muffins are perfect paired with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.
Acorn Squash and Chickpea Stew
Zesty and wholesome, this Acorn Squash and Chickpea Stew is a celebration of autumn’s bounty, blending sweet, nutty flavors with a hint of warmth from aromatic spices. Perfect for cozy evenings, it’s a dish that promises comfort in every spoonful.
Ingredients
- For the stew base:
- 1 medium acorn squash, peeled and cubed (about 2 cups)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- Salt to taste
- For garnish:
- 1/4 cup chopped fresh parsley
- 1 tbsp lemon juice
Instructions
- Preheat a large pot over medium heat and add the olive oil.
- Add the diced onion to the pot and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, ground cinnamon, and ground nutmeg, cooking for 1 minute until fragrant.
- Add the cubed acorn squash to the pot, stirring to coat with the spices.
- Pour in the vegetable broth and diced tomatoes, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the squash is tender.
- Add the chickpeas to the pot and simmer for an additional 5 minutes to heat through.
- Season with salt to taste, then remove from heat.
- Stir in the lemon juice and garnish with chopped fresh parsley before serving.
Exquisitely balanced, the stew boasts a velvety texture with chunks of tender squash and hearty chickpeas. Serve it over a bed of quinoa or with a side of crusty bread to soak up the rich, spiced broth.
Acorn Squash and Cranberry Salad
Elevate your autumn dining experience with this Acorn Squash and Cranberry Salad, a harmonious blend of sweet, earthy, and tart flavors that dance elegantly on the palate. Perfect for a festive gathering or a quiet dinner, this dish promises to delight with its vibrant colors and rich textures.
Ingredients
- For the salad:
- 1 medium acorn squash, peeled and cubed
- 1 cup fresh cranberries
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the dressing:
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
- Toss the cubed acorn squash and cranberries with olive oil, salt, and pepper on a baking sheet, spreading them out in a single layer for even cooking.
- Roast in the preheated oven for 25 minutes, or until the squash is tender and the cranberries have burst, stirring halfway through to promote uniform browning.
- While the vegetables roast, whisk together the maple syrup, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.
- Once roasted, let the squash and cranberries cool slightly before transferring them to a serving bowl.
- Drizzle the dressing over the salad and gently toss to combine, ensuring each piece is lightly coated for maximum flavor.
Gloriously vibrant, this salad offers a delightful contrast between the soft, caramelized squash and the pop of tart cranberries, all brought together by the sweet and tangy dressing. Serve it atop a bed of arugula for an extra peppery bite or alongside roasted turkey for a Thanksgiving-worthy side.
Acorn Squash and Pecan Stuffing
On a crisp autumn evening, nothing warms the soul quite like the rich, nutty flavors of acorn squash paired with the earthy crunch of pecans in a stuffing that’s as versatile as it is delicious.
Ingredients
- For the squash:
- 1 medium acorn squash, halved and seeded
- 2 tbsp olive oil
- 1/2 tsp salt
- For the stuffing:
- 1 cup pecans, roughly chopped
- 2 cups stale bread cubes
- 1/2 cup unsalted butter, melted
- 1/4 cup maple syrup
- 1 tsp dried sage
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup vegetable broth
Instructions
- Preheat your oven to 400°F (200°C).
- Brush the cut sides of the acorn squash with olive oil and sprinkle with salt. Place cut side down on a baking sheet and roast for 25 minutes, or until tender when pierced with a fork.
- While the squash roasts, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Tip: Watch closely to prevent burning.
- In a large bowl, combine the toasted pecans, bread cubes, melted butter, maple syrup, sage, cinnamon, and nutmeg. Stir until the bread is evenly coated.
- Flip the roasted squash halves cut side up. Divide the stuffing mixture between them, pressing gently to compact. Drizzle with vegetable broth.
- Return to the oven and bake for an additional 15 minutes, or until the stuffing is golden and crisp on top. Tip: For extra crispiness, broil for the last 2 minutes.
- Let the stuffed squash rest for 5 minutes before serving. Tip: This allows the flavors to meld beautifully.
Savory with a hint of sweetness, this Acorn Squash and Pecan Stuffing boasts a delightful contrast of textures—creamy squash against the crunchy pecans and crisp bread topping. Serve it as a stunning centerpiece for your holiday table or alongside a simple roast chicken for a cozy weeknight dinner.
Acorn Squash and Ginger Smoothie
Falling leaves and crisp autumn air call for a smoothie that warms from the inside out, and our Acorn Squash and Ginger Smoothie does just that. This velvety blend marries the earthy sweetness of roasted squash with the spicy kick of fresh ginger, creating a drink that’s as nourishing as it is delightful.
Ingredients
- For the roasted acorn squash:
- 1 small acorn squash, halved and seeded
- 1 tbsp olive oil
- 1/4 tsp salt
- For the smoothie:
- 1 cup roasted acorn squash flesh
- 1/2 cup almond milk
- 1/2 cup Greek yogurt
- 1 tbsp maple syrup
- 1 tsp fresh ginger, grated
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 1 cup ice cubes
Instructions
- Preheat your oven to 400°F. Place the acorn squash halves on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 45 minutes, or until the flesh is tender and easily pierced with a fork. Tip: For easier blending, allow the squash to cool slightly before scooping out the flesh.
- In a blender, combine the roasted acorn squash flesh, almond milk, Greek yogurt, maple syrup, grated ginger, cinnamon, and vanilla extract. Blend on high until smooth. Tip: Adjust the thickness by adding more almond milk if desired.
- Add the ice cubes to the blender and pulse until the smoothie reaches your preferred consistency. Tip: For a creamier texture, use frozen banana slices instead of ice cubes.
- Pour the smoothie into glasses and serve immediately. The smoothie boasts a silky texture with a perfect balance of sweetness and spice, making it an ideal breakfast or post-workout refreshment. Garnish with a cinnamon stick or a sprinkle of nutmeg for an extra touch of elegance.
With its rich, autumnal flavors and creamy consistency, this Acorn Squash and Ginger Smoothie is a testament to the beauty of seasonal ingredients. Serve it in a hollowed-out mini pumpkin for a festive twist that’s sure to impress.
Acorn Squash and Chocolate Chip Cookies
Kaleidoscopic in flavor and texture, these Acorn Squash and Chocolate Chip Cookies blend the earthy sweetness of roasted squash with the rich, melty decadence of chocolate chips, creating a dessert that’s as nutritious as it is indulgent.
Ingredients
- For the dough:
- 1 cup pureed acorn squash
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- For mixing in:
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until well combined, then mix in the acorn squash puree.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Vibrant with the warmth of cinnamon and nutmeg, these cookies offer a delightful contrast between the soft, cake-like interior and the crisp edges. Serve them slightly warm with a dollop of whipped cream for an extra indulgent treat.
Conclusion
We hope this roundup of 18 delicious acorn recipes has inspired you to explore the nutritious and versatile world of acorns in your kitchen. Whether you’re a seasoned forager or just looking for something new to try, there’s a recipe here for everyone. Don’t forget to share your favorites in the comments and pin this article to your Pinterest boards for easy access later. Happy cooking!
