As the leaves start to turn and the air grows crisp, there’s no better way to warm up than with a hearty, comforting dish featuring the star of the fall season: acorn squash. This versatile gourd can be roasted, stuffed, pureed, or even used as a topping for everything from soups to salads. And when paired with savory ingredients like garlic, thyme, and sage, it’s elevated to new heights.
In this article, we’ll explore 20 delicious savory acorn squash recipes that are perfect for the fall season. From classic roasted dishes to innovative twists on familiar flavors, these recipes will inspire you to get creative in the kitchen and make the most of this season’s bounty. So grab a cup of apple cider, get cozy, and let’s dive into the world of savory acorn squash!
Roasted Acorn Squash with Garlic and Thyme
Roasted Acorn Squash with Garlic and Thyme: A flavorful and aromatic side dish that highlights the natural sweetness of acorn squash.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– 2 sprigs of fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together minced garlic and olive oil.
4. Rub the garlic-infused oil all over the cut side of the squash, making sure to get some under the skin as well.
5. Place the thyme sprigs on top of the squash, dividing them evenly between both halves.
6. Season with salt and pepper to taste.
7. Roast in the preheated oven for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Savory Stuffed Acorn Squash with Quinoa and Kale
This recipe combines the natural sweetness of roasted acorn squash with the savory flavors of quinoa, kale, and aromatic spices. Perfect for a cozy fall or winter evening.
Ingredients:
– 2 medium-sized acorn squashes
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix cooked quinoa, chopped kale, olive oil, onion, garlic, cumin, salt, and pepper.
4. Divide the quinoa mixture among the squash halves, filling them as full as possible.
5. Top with crumbled feta cheese (if using).
6. Place the stuffed squashes on a baking sheet and roast for 45-50 minutes, or until the squash is tender.
Cooking Time: 45-50 minutes
Acorn Squash Soup with Crispy Sage
Warm up with a deliciously comforting bowl of Acorn Squash Soup with Crispy Sage! This recipe is perfect for a chilly fall or winter evening, and can be easily made in under an hour.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh sage leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 30-40 minutes, or until tender.
5. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
6. Add the roasted squash, chicken broth, and heavy cream to the pot. Season with salt and pepper.
7. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until soup is heated through.
8. Use an immersion blender to puree the soup until smooth.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with crispy sage leaves (see below).
Crispy Sage:
1. Preheat oven to 375°F (190°C).
2. Rinse fresh sage leaves and pat dry with paper towels.
3. Place the sage leaves on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and sprinkle with salt.
5. Bake for 10-12 minutes, or until crispy.
Maple-Glazed Acorn Squash with Bacon
This recipe combines the natural sweetness of acorn squash with the smoky richness of bacon, all tied together with a hint of maple syrup. Perfect as a side dish or main course for a cozy fall evening.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 6 slices of thick-cut bacon
– 1/4 cup pure maple syrup
– 2 tbsp brown sugar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out the seeds, and place it on a baking sheet.
3. Cook the bacon slices in a pan until crispy, then chop into small pieces.
4. In a small bowl, whisk together maple syrup and brown sugar.
5. Brush the maple glaze over the acorn squash, followed by sprinkling chopped bacon on top.
6. Season with salt and pepper to taste.
7. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Herb-Roasted Acorn Squash Wedges
This recipe brings out the natural sweetness of acorn squash by roasting it with a blend of aromatic herbs. Perfect as a side dish or used as a base for salads, these herb-roasted wedges are sure to become a fall favorite.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp garlic powder
– Salt and pepper, to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place each squash half on a baking sheet lined with parchment paper, cut side up.
4. Drizzle olive oil over the squash, then sprinkle thyme, rosemary, garlic powder, salt, and pepper evenly.
5. Roast for 45-50 minutes, or until the flesh is tender and caramelized.
6. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Acorn Squash Risotto with Parmesan
This creamy risotto combines the comforting flavors of roasted acorn squash and Parmesan cheese, perfect for a cozy fall evening.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the acorn squash in half lengthwise and roast for 45 minutes or until tender.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add white wine (if using) and stir to combine. Cook until absorbed, about 2-3 minutes.
5. Gradually add warmed broth, stirring constantly, until absorbed and rice is cooked, about 20-25 minutes.
6. Remove from heat; stir in butter and Parmesan cheese. Season with salt and pepper to taste.
7. Slice roasted squash into wedges and serve alongside the risotto. Garnish with parsley, if desired.
Cooking Time: Approximately 1 hour
Spicy Acorn Squash and Black Bean Tacos
This recipe combines the natural sweetness of roasted acorn squash with the spicy kick of chipotle peppers, all wrapped up in a crispy taco shell. Perfect for a quick and flavorful dinner or lunch.
Ingredients:
– 1 medium-sized acorn squash
– 1 can black beans, drained and rinsed
– 2 chipotle peppers in adobo sauce, minced
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, cilantro, shredded cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent.
4. Add black beans, chipotle peppers, cumin, salt, and pepper to the skillet. Cook for 2-3 minutes, stirring frequently.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the squash and bean mixture onto a tortilla and adding desired toppings.
Cooking Time: 1 hour 15 minutes
Acorn Squash and Sausage Casserole
This comforting casserole combines the natural sweetness of roasted acorn squash with savory sausage, perfect for a chilly fall or winter evening. This easy-to-make dish is sure to become a family favorite.
Ingredients:
– 1 large acorn squash (about 2 lbs), peeled and cubed
– 1 lb sweet Italian sausage, casings removed
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup chicken broth
– 1/2 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. Cook sausage in a large skillet over medium-high heat until browned, breaking up with spoon as needed. Remove from heat.
4. In the same skillet, sauté onion and garlic until softened.
5. Combine roasted squash, cooked sausage, chicken broth, cheese, and breadcrumbs in a 9×13-inch baking dish.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 55-60 minutes
Savory Acorn Squash Pancakes
Elevate your breakfast game with these nutritious and flavorful pancakes that combine the natural sweetness of acorn squash with savory spices and a hint of cheese.
Ingredients:
– 1 medium acorn squash, cooked and mashed
– 1 cup all-purpose flour
– 2 tablespoons olive oil
– 1/4 cup grated cheddar cheese
– 1 egg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, olive oil, and a pinch of salt.
3. Add mashed acorn squash, grated cheese, egg, black pepper, and paprika. Mix until smooth.
4. Using a 1/4 cup measuring cup, scoop batter onto the skillet or griddle.
5. Cook for 2-3 minutes on each side, until golden brown.
6. Serve warm with your favorite toppings, such as sour cream, chives, or maple syrup.
Cooking Time: 8-10 minutes per batch
Acorn Squash and Goat Cheese Tart
This sweet and savory tart combines the comforting flavors of roasted acorn squash with creamy goat cheese, all wrapped up in a flaky pastry crust. Perfect for a cozy fall evening or a special occasion.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 1/4 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and roast for 45 minutes, or until tender.
3. Roll out puff pastry to a thickness of about 1/8 inch. Place on a baking sheet lined with parchment paper.
4. Spread the crumbled goat cheese over the center of the pastry, leaving a 1-inch border around the edges.
5. Arrange roasted squash slices on top of the goat cheese.
6. Fold the pastry edges up over the filling to form a crust.
7. Brush with olive oil and season with salt and pepper.
8. Bake for an additional 20-25 minutes, or until pastry is golden brown.
9. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 1 hour 10 minutes
Curried Acorn Squash and Lentil Stew
This hearty stew combines the natural sweetness of acorn squash with the warmth of Indian spices, all wrapped up in a comforting lentil base. Perfect for a cozy evening meal.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup red or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
5. Add lentils, broth, cumin, curry powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Stir in roasted squash and adjust seasoning as needed. Serve hot, garnished with cilantro if desired.
Cooking Time: 1 hour 15 minutes
Acorn Squash and Mushroom Stuffing
This recipe combines the natural sweetness of roasted acorn squash with the earthy flavor of sautéed mushrooms, all wrapped up in a savory bread filling. Perfect as a side dish or used as a base for your favorite holiday recipes.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups stale white bread, cubed
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 30 minutes.
4. While the squash is roasting, melt butter in a skillet over medium heat. Add mushrooms, onion, garlic, and sage; cook until tender.
5. In a large bowl, combine cooked bread, mushroom mixture, salt, and pepper.
6. Once the squash is tender, fill each half with the bread mixture and serve.
Cooking Time: 45 minutes
Savory Acorn Squash and Chickpea Curry
This flavorful curry combines roasted acorn squash with tender chickpeas and aromatic spices, perfect for a comforting and nutritious meal. With its rich flavors and satisfying texture, this dish is sure to become a new favorite.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Roast the squash for 45 minutes, or until tender and caramelized.
4. In a large pan, heat olive oil over medium-high heat. Add onion and cook until translucent, about 5 minutes.
5. Add garlic, cumin, curry powder, turmeric, salt, and pepper to the pan. Cook for an additional minute.
6. Stir in chickpeas, roasted squash, and coconut milk. Simmer for 10-15 minutes or until heated through.
7. Taste and adjust seasoning as needed.
8. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes
Acorn Squash and Spinach Lasagna
This recipe combines the natural sweetness of roasted acorn squash with the earthy flavor of spinach and gooey melted mozzarella cheese. The result is a satisfying, meat-free lasagna that’s perfect for a cozy night in.
Ingredients:
– 1 medium acorn squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– 12 lasagna noodles
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash cubes with olive oil, onion, and garlic for 30 minutes.
3. In a separate pan, cook the spinach until wilted. Combine with ricotta cheese and season with salt and pepper.
4. Assemble the lasagna by spreading a layer of roasted squash, then spinach mixture, followed by mozzarella cheese and noodles. Repeat two more times.
5. Top with beaten egg and bake for 35-40 minutes or until golden brown.
Cooking Time: 55-60 minutes
Balsamic-Glazed Acorn Squash with Feta
Sweet and savory, this autumnal side dish combines the natural sweetness of acorn squash with the tanginess of balsamic glaze and the creaminess of feta cheese.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tbsp olive oil
– 2 tbsp balsamic vinegar
– 1 tsp honey
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. Place the squash cut-side up on a baking sheet, drizzle with olive oil, and season with salt and pepper.
4. Roast the squash for 30-40 minutes or until tender.
5. Meanwhile, mix together balsamic vinegar and honey in a small bowl.
6. After the squash is cooked, brush the balsamic glaze all over it, then top with crumbled feta cheese.
7. Return the squash to the oven and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
Cooking Time: Approximately 45-50 minutes
Acorn Squash and Caramelized Onion Pizza
Elevate your pizza game with this sweet and savory combination of roasted acorn squash and caramelized onions on a crispy crust.
Ingredients:
– 1 medium acorn squash, peeled and cubed
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon honey
– 1 cup pizza dough (homemade or store-bought)
– 1/4 cup grated mozzarella cheese
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. Meanwhile, caramelize onions in remaining 1 tablespoon olive oil over medium-low heat, stirring occasionally, until golden brown (about 20-25 minutes).
4. Roll out pizza dough to desired thickness. Top with roasted squash, caramelized onions, and mozzarella cheese.
5. Bake for 12-15 minutes or until crust is golden brown.
6. Drizzle with honey and garnish with thyme leaves.
Cooking Time: 45-50 minutes
Savory Acorn Squash and Cheddar Muffins
These moist and flavorful muffins combine the warmth of roasted acorn squash with the tanginess of cheddar cheese, making them a perfect savory snack or breakfast option.
Ingredients:
– 1 medium acorn squash
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup grated cheddar cheese
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. Roast the acorn squash in a preheated oven for 45 minutes, or until tender and caramelized. Let cool.
3. In a large bowl, whisk together flour, sugar, melted butter, eggs, and cheese.
4. Peel and dice the cooled squash into small pieces.
5. Add the squash to the dry mixture and stir until just combined.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 40-45 minutes
Acorn Squash and Sage Pasta
This autumnal pasta dish combines the natural sweetness of roasted acorn squash with the earthy flavor of sage, all wrapped up in a comforting bowl of al dente pasta.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 8 oz pasta of your choice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 4 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Toss the squash with olive oil, garlic, and sage on a baking sheet.
4. Roast for 45-50 minutes or until the squash is tender and caramelized.
5. Cook pasta according to package instructions.
6. Combine cooked pasta, roasted squash, salt, and pepper in a bowl.
7. Top with grated Parmesan cheese (if using) and serve.
Cooking Time: 1 hour
Acorn Squash and Chorizo Hash
Roast the sweetness of acorn squash with the spicy kick of chorizo for a hearty, one-pan breakfast or brunch dish. This recipe combines the comforting warmth of autumnal flavors with the convenience of a quick morning meal.
Ingredients:
– 1 medium acorn squash (about 2 lbs), peeled and cubed
– 4 slices of chorizo sausage, casings removed
– 1 large onion, diced
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high. Add the chorizo sausage and cook, breaking up with a spoon, until browned, about 5 minutes.
3. Add the diced onion and minced garlic to the skillet; cook until the onion is translucent, about 5 minutes.
4. Add the cubed acorn squash to the skillet and cook for an additional 2-3 minutes.
5. Transfer the skillet to the oven and roast for 20-25 minutes, or until the squash is tender.
6. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Savory Acorn Squash and Walnut Salad
Savory Acorn Squash and Walnut Salad Recipe
As the seasons change, warm up with this delightful fall-inspired salad that combines the sweetness of roasted acorn squash with the earthiness of toasted walnuts.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled goat cheese (optional)
– 1/2 cup chopped toasted walnuts
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Drizzle the olive oil over the squash, then season with salt and pepper.
4. Roast the squash for about 45 minutes, or until tender and caramelized.
5. In a large bowl, combine the roasted squash, parsley, goat cheese (if using), and toasted walnuts.
6. In a small bowl, whisk together the apple cider vinegar and honey.
7. Pour the dressing over the salad and toss to combine.
Cooking Time: 45 minutes
Summary
Get ready to cozy up with these 20 delicious savory acorn squash recipes perfect for fall! From roasted and stuffed squashes to soups, risottos, and more, there’s something for everyone. Recipes include Maple-Glazed Acorn Squash with Bacon, Spicy Acorn Squash and Black Bean Tacos, Savory Acorn Squash Pancakes, and many more creative and flavorful dishes that showcase the versatility of this seasonal ingredient.
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