20 Delicious Savory Acorn Squash Recipes for Fall

You’re about to discover 20 delicious ways to transform humble acorn squash into your new fall favorites. From cozy stuffed dinners to quick sheet-pan meals, these savory recipes celebrate autumn’s sweetest vegetable. Let’s dive into comforting flavors that’ll warm your kitchen all season long!

Roasted Acorn Squash with Garlic and Thyme

Nothing says cozy winter evenings like the sweet, caramelized aroma of roasting squash filling your kitchen. I first fell in love with this dish during a chilly holiday potluck, where its simple elegance stole the show, and it’s been a staple in my seasonal rotation ever since. It’s the perfect hands-off side that feels gourmet but is surprisingly straightforward to pull together.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 medium acorn squashes, halved and seeded
• 4 tablespoons unsalted European-style butter, melted
• 6 cloves garlic, finely minced
• 2 tablespoons fresh thyme leaves, stripped from stems
• 1 teaspoon flaky sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons pure maple syrup

Instructions

1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. Using a sharp chef’s knife, carefully halve the acorn squashes lengthwise and scoop out the seeds and fibrous pulp with a sturdy spoon.
3. In a small bowl, whisk together the melted unsalted European-style butter, finely minced garlic, and fresh thyme leaves.
4. Brush the interior flesh of each squash half generously with the garlic-thyme butter mixture, ensuring it coats all surfaces. Tip: For deeper flavor, let the brushed squash sit for 10 minutes before roasting to allow the garlic and thyme to infuse.
5. Season the cavities evenly with the flaky sea salt and freshly cracked black pepper.
6. Place the squash halves, cut-side up, on a parchment-lined rimmed baking sheet.
7. Roast in the preheated oven for 30 minutes. Tip: Roasting cut-side up helps the edges caramelize beautifully without the squash steaming in its own juices.
8. After 30 minutes, remove the baking sheet from the oven. Drizzle the pure maple syrup evenly over the tender, slightly browned squash flesh.
9. Return the baking sheet to the oven and continue roasting for an additional 12-15 minutes, or until the squash is fork-tender and the edges are deeply caramelized. Tip: The maple syrup will bubble and glaze the squash; watch closely in the final minutes to prevent burning.
10. Remove the baking sheet from the oven and let the squash rest for 5 minutes before serving.

Perfectly roasted, the flesh becomes incredibly tender and sweet, contrasting with the savory, aromatic notes of garlic and thyme. The maple glaze adds a glossy, sticky finish that makes each bite complex. For a creative twist, try filling the warm cavities with a scoop of whipped goat cheese or a wild rice and toasted pecan pilaf to turn this side into a stunning main.

Savory Stuffed Acorn Squash with Quinoa and Kale

Unwrapping a cozy, nourishing meal that feels like a warm hug on a chilly evening is one of my favorite December traditions. This savory stuffed acorn squash, filled with hearty quinoa and vibrant kale, has become my go-to for festive gatherings or a simple weeknight dinner that still feels special—it’s the kind of dish that makes my kitchen smell like the holidays.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

• 2 medium acorn squashes, halved and seeded
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• ½ teaspoon freshly cracked black pepper, divided
• 1 cup uncooked quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1 tablespoon clarified butter
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups lacinato kale, stems removed and leaves chopped
• ½ cup dried cranberries
• ½ cup toasted pecans, roughly chopped
• 2 ounces aged goat cheese, crumbled

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash halves with 1 tablespoon of extra-virgin olive oil, then season evenly with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
3. Place the squash halves cut-side down on the prepared baking sheet and roast for 35 minutes, or until the flesh is tender when pierced with a fork.
4. While the squash roasts, combine the rinsed quinoa and vegetable broth in a medium saucepan and bring to a boil over high heat.
5. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes, then remove from heat and let it stand, covered, for 5 minutes to absorb any residual liquid. Fluff with a fork.
6. Heat the clarified butter and remaining 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.
7. Add the diced yellow onion and cook, stirring occasionally, for 5–7 minutes until translucent and softened.
8. Stir in the minced garlic and cook for 1 additional minute until fragrant.
9. Add the chopped lacinato kale to the skillet and cook, tossing frequently, for 3–4 minutes until wilted and bright green.
10. Fold the cooked quinoa, dried cranberries, toasted pecans, and remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper into the skillet mixture until thoroughly combined.
11. Remove the roasted squash halves from the oven and carefully flip them cut-side up.
12. Divide the quinoa-kale filling evenly among the four squash halves, packing it gently into the cavities.
13. Sprinkle the crumbled aged goat cheese over the top of each stuffed squash.
14. Return the baking sheet to the oven and bake for an additional 10 minutes at 400°F (204°C), or until the cheese is lightly melted and the filling is heated through.

Golden and aromatic straight from the oven, this dish offers a delightful contrast: the tender, slightly sweet squash cradles a savory, textured filling where the chew of quinoa meets the crunch of pecans and the tang of goat cheese. I love serving it as a stunning centerpiece on a platter garnished with extra kale leaves, or alongside a simple arugula salad for a complete, wholesome meal that’s as beautiful as it is delicious.

Acorn Squash Soup with Crispy Sage

Just when the crisp autumn air settles in, I find myself craving something that warms from the inside out—a velvety, comforting soup that feels like a hug in a bowl. This Acorn Squash Soup with Crispy Sage is my go-to for cozy evenings, and I love how the simple, roasted flavors come together to create something truly special. It’s the kind of recipe I make on repeat, often while listening to my favorite jazz playlist and sipping a cup of tea.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

– 2 medium acorn squashes, halved and seeded
– 2 tablespoons extra-virgin olive oil, divided
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 4 cups low-sodium vegetable broth
– 1/2 cup heavy cream
– 1/4 cup unsalted butter
– 16 fresh sage leaves
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash halves with 1 tablespoon of extra-virgin olive oil and place them cut-side down on the prepared baking sheet.
3. Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
4. While the squash roasts, heat the remaining 1 tablespoon of extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
5. Add the finely diced yellow onion to the pot and sauté for 5-7 minutes, stirring occasionally, until translucent and fragrant.
6. Stir in the minced garlic and cook for an additional 1 minute, just until aromatic to avoid burning.
7. Once the squash is roasted, scoop the flesh from the skins and add it to the pot with the onions and garlic.
8. Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer over medium-high heat.
9. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
10. Carefully transfer the soup in batches to a high-speed blender and purée until completely smooth, holding the lid firmly with a towel to prevent splatters.
11. Return the puréed soup to the pot and stir in the heavy cream, kosher salt, black pepper, and freshly grated nutmeg.
12. In a small skillet, melt the unsalted butter over medium heat until it foams and begins to turn golden brown, about 3-4 minutes.
13. Add the fresh sage leaves to the browned butter and fry for 30-45 seconds, until crisp but not darkened, then immediately remove them to a paper towel-lined plate.
14. Ladle the hot soup into bowls and garnish each serving with the crispy sage leaves and a drizzle of the sage-infused browned butter.

Key to this soup’s appeal is its luxuriously smooth texture, which contrasts beautifully with the crunchy, aromatic sage. The nutty sweetness of the roasted squash is perfectly balanced by the earthy, savory notes from the browned butter, making each spoonful a delight. For a creative twist, I sometimes serve it in hollowed-out roasted squash bowls for a stunning autumn presentation.

Maple-Glazed Acorn Squash with Bacon

Every year, as the crisp autumn air settles in, I find myself craving those cozy, savory-sweet dishes that make the season feel complete—and this maple-glazed acorn squash with bacon is one I’ve been perfecting for years. It’s the kind of recipe that fills the kitchen with the most incredible aroma, and honestly, it’s become my go‑by for holiday gatherings or even a simple weeknight treat when I want something a little special.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 medium acorn squashes, halved and seeded
• 4 slices thick-cut applewood-smoked bacon, diced
• ¼ cup pure maple syrup
• 2 tablespoons unsalted butter, melted
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon ground cinnamon
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Place the acorn squash halves cut-side up on the prepared baking sheet.
3. In a small bowl, whisk together the pure maple syrup, melted unsalted butter, extra-virgin olive oil, kosher salt, freshly cracked black pepper, and ground cinnamon until fully combined.
4. Brush the maple mixture evenly over the cut surfaces and inside cavities of the squash halves, reserving any leftover glaze.
5. Roast the squash in the preheated oven for 30 minutes, or until the flesh is tender when pierced with a fork.
6. While the squash roasts, cook the diced thick-cut applewood-smoked bacon in a skillet over medium heat for 8–10 minutes, stirring occasionally, until crisp and browned.
7. Transfer the cooked bacon to a paper towel-lined plate to drain, reserving 1 tablespoon of the rendered bacon fat in the skillet.
8. Remove the squash from the oven and sprinkle the crisp bacon evenly over each half.
9. Drizzle the reserved maple glaze and the reserved tablespoon of bacon fat over the squash.
10. Return the baking sheet to the oven and roast for an additional 10–15 minutes, until the edges are caramelized and golden.
11. Remove from the oven and let rest for 5 minutes before garnishing with chopped fresh parsley.

A caramelized, glossy finish coats each tender squash half, with the smoky bacon adding a savory crunch that balances the sweet maple perfectly. I love serving this alongside a simple arugula salad or as a hearty side to roasted chicken—it’s versatile enough for a festive table yet simple enough for any autumn evening.

Herb-Roasted Acorn Squash Wedges

A crisp December evening like this always has me craving something warm, earthy, and a little bit special to share with friends or savor solo. I love how roasting transforms humble vegetables into caramelized, fragrant centerpieces, and these Herb-Roasted Acorn Squash Wedges are my current obsession—they’re surprisingly simple but feel utterly festive.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

– 2 medium acorn squashes, halved, seeded, and cut into 1-inch wedges
– 3 tablespoons extra-virgin olive oil
– 1 tablespoon pure maple syrup
– 2 teaspoons fresh thyme leaves, finely chopped
– 1 teaspoon fresh rosemary, finely chopped
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon crushed red pepper flakes (optional)
– 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 425°F (218°C) and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the extra-virgin olive oil, pure maple syrup, fresh thyme leaves, fresh rosemary, kosher salt, freshly cracked black pepper, and crushed red pepper flakes until fully emulsified.
3. Add the acorn squash wedges to the bowl and toss thoroughly with the herb mixture, ensuring each wedge is evenly coated.
4. Arrange the wedges in a single layer on the prepared baking sheet, leaving slight gaps between them to allow for proper air circulation and browning.
5. Roast in the preheated oven for 20 minutes, then remove the sheet and carefully flip each wedge using tongs to promote even caramelization on both sides.
6. Drizzle the melted unsalted butter evenly over the wedges, which will enrich the flavor and aid in achieving a glossy finish.
7. Return the baking sheet to the oven and continue roasting for an additional 12–15 minutes, or until the wedges are fork-tender and the edges are deeply golden brown and slightly crisp.
8. Remove from the oven and let the wedges rest on the baking sheet for 5 minutes before serving to allow the flavors to meld and the texture to set.

Delightfully tender with caramelized, almost candied edges, these wedges offer a beautiful balance of sweet and savory notes from the maple and herbs. I love serving them over a bed of creamy polenta or alongside a simple roast chicken, where their vibrant color and aromatic warmth truly shine.

Acorn Squash Risotto with Parmesan

Perfectly creamy yet delightfully hearty, this acorn squash risotto has become my go-to comfort dish when autumn’s chill sets in. I first discovered this combination after receiving one too many squash in my CSA box last fall, and now I make it weekly—it’s that good! The sweet, nutty squash pairs magically with the rich, cheesy rice, creating a bowl that feels both indulgent and wholesome.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 medium acorn squash (about 2 lbs), halved and seeded
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 4 cups low-sodium vegetable stock
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1½ cups Arborio rice
• ½ cup dry white wine
• ¾ cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh sage leaves, thinly sliced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash halves with 1 tablespoon of olive oil, then season with ½ teaspoon salt and ¼ teaspoon pepper.
3. Place the squash cut-side down on the prepared baking sheet and roast for 30-35 minutes, until the flesh is completely tender when pierced with a fork.
4. While the squash roasts, pour the vegetable stock into a medium saucepan and warm it over low heat—keeping it hot helps the rice cook evenly.
5. Let the roasted squash cool for 5 minutes, then scoop the flesh into a bowl and mash it lightly with a fork until smooth.
6. In a large, heavy-bottomed Dutch oven or pot, melt the butter with the remaining 1 tablespoon of olive oil over medium heat.
7. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
8. Stir in the minced garlic and cook for 1 more minute, just until aromatic.
9. Add the Arborio rice to the pot and toast it for 2 minutes, stirring constantly, until the grains become slightly translucent at the edges.
10. Pour in the white wine and cook, stirring, until the liquid is fully absorbed—this deglazes the pan and adds acidity.
11. Begin adding the warm stock one ladleful at a time, stirring constantly and allowing each addition to be nearly absorbed before adding the next.
12. Continue this process for 18-22 minutes until the rice is al dente and the mixture is creamy.
13. Fold in the mashed acorn squash, remaining ½ teaspoon salt, and ¼ teaspoon pepper until fully incorporated.
14. Remove the pot from the heat and vigorously stir in the grated Parmigiano-Reggiano cheese until melted and creamy.
15. Let the risotto rest, covered, for 2 minutes to allow the flavors to meld.
16. Garnish each serving with the thinly sliced fresh sage leaves.

Key to this dish’s appeal is its velvety texture, which contrasts beautifully with the slight bite of al dente rice. The squash lends a natural sweetness that balances the salty, umami-rich cheese perfectly. For a stunning presentation, serve it in shallow bowls topped with extra sage and a drizzle of high-quality olive oil.

Spicy Acorn Squash and Black Bean Tacos

Unwrapping these tacos feels like discovering a cozy autumn secret—I first made them on a chilly evening when my CSA box overflowed with acorn squash, and now they’re my go-to for a quick, satisfying weeknight meal that packs a spicy, hearty punch. The sweet, caramelized squash paired with smoky black beans creates a filling that’s both comforting and vibrant, perfect for shaking up taco night.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 medium acorn squash, peeled, seeded, and diced into ½-inch cubes
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon ground cumin
– ¼ teaspoon cayenne pepper
– 1 (15-ounce) can black beans, rinsed and drained
– ½ cup finely diced red onion
– 2 cloves garlic, minced
– 8 small corn tortillas
– ¼ cup crumbled queso fresco
– 2 tablespoons chopped fresh cilantro
– 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced acorn squash with the extra-virgin olive oil, smoked paprika, ground cumin, and cayenne pepper until evenly coated. Tip: For deeper flavor, let the squash marinate in the spices for 10 minutes before roasting.
3. Spread the seasoned squash in a single layer on the prepared baking sheet and roast for 20 minutes, or until the edges are caramelized and tender when pierced with a fork.
4. While the squash roasts, heat a medium skillet over medium heat and add the rinsed black beans, red onion, and minced garlic. Cook for 5–7 minutes, stirring occasionally, until the onions are translucent and the mixture is heated through. Tip: Avoid overcooking the beans to maintain their texture.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel.
6. Assemble the tacos by dividing the roasted squash and black bean mixture evenly among the warmed tortillas.
7. Top each taco with crumbled queso fresco and chopped fresh cilantro.
8. Serve immediately with lime wedges on the side for squeezing over the tacos.

My favorite part is the contrast between the soft, sweet squash and the firm, earthy beans, all brightened by that zesty lime. For a creative twist, try serving these with a dollop of creamy avocado crema or alongside a crisp jicama slaw to balance the heat.

Acorn Squash and Sausage Casserole

Remember those chilly evenings when you crave something hearty yet elegant? I often find myself reaching for seasonal ingredients like acorn squash this time of year—its sweet, nutty flavor pairs beautifully with savory sausage, creating a comforting casserole that’s become a staple in my winter rotation. It’s the kind of dish that fills the kitchen with an inviting aroma, promising a cozy meal ahead.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

– 2 medium acorn squashes, peeled, seeded, and cut into 1-inch cubes
– 1 pound Italian sausage, casings removed
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup chicken stock
– 1 cup grated Parmesan cheese
– 2 tablespoons clarified butter
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
– 1/4 cup panko breadcrumbs
– 2 tablespoons extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium-high heat, brown the Italian sausage, breaking it into crumbles with a wooden spoon, for 8-10 minutes until fully cooked and no pink remains.
3. Transfer the cooked sausage to a plate, leaving 1 tablespoon of rendered fat in the skillet.
4. Add the diced yellow onion to the skillet and sauté over medium heat for 5-7 minutes until translucent and softened.
5. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
6. Add the acorn squash cubes to the skillet and cook for 5 minutes, stirring occasionally, to lightly sear the edges.
7. Pour in the chicken stock and heavy cream, then bring the mixture to a gentle simmer over medium-low heat.
8. Stir in the grated Parmesan cheese, fresh thyme leaves, freshly ground black pepper, and freshly grated nutmeg until the cheese melts and the sauce thickens slightly, about 3-4 minutes.
9. Tip: For a smoother sauce, whisk continuously while adding the cheese to prevent clumping.
10. Combine the sausage crumbles with the squash mixture in the skillet, then transfer everything to the prepared baking dish, spreading it evenly.
11. In a small bowl, mix the panko breadcrumbs with extra-virgin olive oil until lightly coated.
12. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
13. Tip: Press the breadcrumbs gently into the surface to help them adhere and create a crispier topping during baking.
14. Bake the casserole in the preheated oven for 30-35 minutes, or until the squash is fork-tender and the top is golden brown and bubbling.
15. Tip: Check for doneness by inserting a knife into the center—it should slide through the squash easily without resistance.
16. Remove the casserole from the oven and let it rest for 10 minutes before serving to allow the flavors to meld.
Hearty and aromatic, this casserole boasts a creamy texture with tender squash and savory sausage, balanced by a hint of nutmeg and thyme. I love serving it straight from the dish with a side of crusty bread to soak up the rich sauce, or for a festive touch, garnish with extra thyme sprigs and a drizzle of high-quality olive oil.

Savory Acorn Squash Pancakes

A crisp December evening like this always makes me crave something warm and savory—the kind of dish that fills the kitchen with comforting aromas while I wrap last-minute gifts. That’s exactly why I’m sharing my go-to recipe for these golden, spiced pancakes, which turn humble acorn squash into a stunning seasonal brunch or dinner centerpiece.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

– 2 cups roasted acorn squash purée, cooled to room temperature
– 1 cup all-purpose flour, sifted
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup whole milk, at room temperature
– 2 tablespoons unsalted butter, melted and cooled slightly
– 1 tablespoon pure maple syrup
– 1 teaspoon baking powder
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground cloves
– 2 tablespoons clarified butter, for cooking

Instructions

1. In a large mixing bowl, combine the roasted acorn squash purée, lightly beaten pasture-raised eggs, whole milk, melted unsalted butter, and pure maple syrup, whisking vigorously until the mixture is completely smooth and emulsified, about 1 minute.
2. In a separate medium bowl, sift together the all-purpose flour, baking powder, kosher salt, freshly grated nutmeg, ground cinnamon, and ground cloves to ensure even distribution and prevent clumping.
3. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until no flour streaks remain—overmixing can lead to dense pancakes, so stop as soon as the batter comes together.
4. Heat a large non-stick skillet or griddle over medium-low heat for 2 minutes, then add 1 tablespoon of clarified butter, swirling to coat the surface evenly.
5. For each pancake, ladle 1/4 cup of batter onto the skillet, spacing them 2 inches apart to allow for easy flipping; cook until the edges appear set and small bubbles form on the surface, about 3 minutes.
6. Carefully flip each pancake with a thin spatula when the underside is golden-brown and release easily from the skillet; cook for an additional 2–3 minutes until both sides are evenly browned and the center springs back lightly to the touch.
7. Transfer the cooked pancakes to a wire rack set over a baking sheet to prevent sogginess, repeating the process with the remaining batter and adding more clarified butter as needed to maintain a non-stick surface.
8. Serve the pancakes immediately while warm and crisp. Just out of the skillet, they boast a tender, fluffy interior with subtle sweetness from the squash and spices, balanced by a delicate, caramelized crust. For a creative twist, I love stacking them high with a dollop of crème fraîche and a drizzle of reduced balsamic glaze, which adds a tangy contrast to the earthy flavors.

Acorn Squash and Goat Cheese Tart

Picture this: a chilly autumn evening, the scent of roasting squash filling my kitchen, and the satisfying crunch of a buttery tart crust—this Acorn Squash and Goat Cheese Tart is my go-to for cozy gatherings. I love how the sweet, caramelized squash plays off the tangy goat cheese, creating a dish that feels both rustic and elegant. It’s become a staple in my fall rotation, especially when I’m hosting friends who appreciate a beautiful, flavorful centerpiece.

Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

• 1 ½ cups all-purpose flour, plus extra for dusting
• ½ cup unsalted butter, chilled and cubed
• ¼ cup ice water
• 1 medium acorn squash, peeled, seeded, and thinly sliced
• 2 tablespoons extra-virgin olive oil
• 4 ounces fresh goat cheese, crumbled
• 2 pasture-raised eggs, lightly beaten
• ½ cup heavy cream
• 1 teaspoon fresh thyme leaves
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan with a removable bottom.
2. In a food processor, pulse the all-purpose flour and chilled, cubed unsalted butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, pulsing just until the dough comes together, being careful not to overmix to ensure a flaky crust.
4. Turn the dough out onto a lightly floured surface, shape it into a disk, wrap in plastic wrap, and refrigerate for 15 minutes to relax the gluten.
5. On a floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick, then gently transfer it to the prepared tart pan, pressing it into the edges.
6. Trim any excess dough from the edges, prick the bottom all over with a fork, and line with parchment paper and pie weights.
7. Blind bake the crust in the preheated oven for 15 minutes, until lightly golden, then remove the weights and parchment.
8. In a bowl, toss the thinly sliced acorn squash with extra-virgin olive oil, kosher salt, and freshly ground black pepper until evenly coated.
9. Arrange the squash slices in a single layer on a baking sheet and roast at 375°F (190°C) for 20 minutes, until tender and slightly caramelized, flipping halfway through for even cooking.
10. In another bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, fresh thyme leaves, and a pinch of salt until smooth.
11. Spread the crumbled fresh goat cheese evenly over the pre-baked tart crust, then layer the roasted acorn squash slices on top in a circular pattern.
12. Pour the egg and cream mixture over the squash and cheese, ensuring it seeps into all the crevices for a cohesive filling.
13. Bake the tart at 375°F (190°C) for 25 minutes, until the filling is set and the edges are golden brown, checking with a toothpick inserted in the center—it should come out clean.
14. Let the tart cool in the pan on a wire rack for 10 minutes before carefully removing the outer ring.

Velvety and rich, this tart boasts a crisp, buttery crust that gives way to a creamy, savory filling with subtle sweetness from the squash. The goat cheese adds a delightful tang that balances the earthiness, making each bite complex and satisfying. For a creative twist, I sometimes drizzle it with a balsamic reduction or serve it alongside a simple arugula salad tossed in lemon vinaigrette to cut through the richness.

Curried Acorn Squash and Lentil Stew

You know those chilly December evenings when you crave something that warms you from the inside out? That’s exactly where my mind was when I pulled this hearty, spiced stew together. It’s become my go-to for a cozy, hands-off dinner that fills the kitchen with the most incredible aroma.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 1 medium acorn squash (about 2 lbs), seeded and cut into 1-inch cubes
– 1 cup dried brown lentils, rinsed and picked over
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– 2 tbsp clarified butter (ghee)
– 4 cups vegetable stock
– 1 (14.5 oz) can diced tomatoes, with their juices
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper (optional)
– 1 tsp kosher salt
– 1/2 cup full-fat coconut milk
– 1/4 cup fresh cilantro leaves, roughly chopped

Instructions

1. Heat the clarified butter in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced onion and cook, stirring occasionally, until translucent and just beginning to caramelize at the edges, 6-8 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute. (Tip: To prevent the garlic from burning, keep the heat at medium and stir constantly.)
4. Add the curry powder, cumin, turmeric, and optional cayenne pepper to the pot. Toast the spices with the aromatics, stirring constantly, for 30 seconds to bloom their flavors.
5. Immediately pour in the vegetable stock and the canned diced tomatoes with their juices, scraping the bottom of the pot to deglaze.
6. Add the rinsed brown lentils and cubed acorn squash to the pot, along with the kosher salt. Stir to combine.
7. Increase the heat to bring the stew to a boil, then immediately reduce to a low simmer. Cover the pot with a lid slightly ajar.
8. Simmer gently for 35-40 minutes, or until the lentils are tender and the squash is easily pierced with a fork. (Tip: Avoid stirring too vigorously to keep the squash cubes intact.)
9. Remove the pot from the heat. Stir in the full-fat coconut milk until fully incorporated. (Tip: For the richest flavor, use the thick cream from the top of the can.)
10. Ladle the stew into bowls and garnish with the roughly chopped fresh cilantro.

Just ladled into a bowl, this stew is a beautiful balance of creamy and hearty. The squash melts into the broth, lending a subtle sweetness that perfectly complements the earthy lentils and warm curry spices. For a delightful textural contrast, I love serving it over a scoop of fluffy jasmine rice or with a piece of warm, crusty bread for dipping.

Acorn Squash and Mushroom Stuffing

Kicking off the holiday season, I always crave something that feels both comforting and a bit unexpected—this Acorn Squash and Mushroom Stuffing is my go-to. It’s a dish that fills the kitchen with the most incredible earthy aroma, and every time I make it, I’m reminded of those cozy, laughter-filled dinners with friends where seconds are mandatory. Honestly, it’s become a non-negotiable on my table, and I love how the sweet squash plays off the savory mushrooms.

Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes

Ingredients

– 1 medium acorn squash, peeled, seeded, and diced into ½-inch cubes
– 12 ounces cremini mushrooms, stems trimmed and sliced ¼-inch thick
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 tablespoons unsalted butter, divided
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fresh thyme leaves, finely chopped
– 1 teaspoon fresh rosemary, finely chopped
– 1 cup vegetable broth
– 2 large pasture-raised eggs, lightly beaten
– 4 cups day-old sourdough bread, torn into 1-inch pieces
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with 1 tablespoon of unsalted butter.
2. In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter with 2 tablespoons of extra-virgin olive oil until shimmering, about 1 minute.
3. Add the diced acorn squash and cook, stirring occasionally, until tender and lightly caramelized, approximately 10–12 minutes; transfer to a large mixing bowl.
4. In the same skillet, add the remaining 1 tablespoon of unsalted butter and sauté the finely diced yellow onion until translucent, about 5 minutes.
5. Stir in the minced garlic and sliced cremini mushrooms, cooking until the mushrooms release their moisture and brown slightly, roughly 8–10 minutes.
6. Tip: For deeper flavor, let the mushrooms sit undisturbed for a minute at the start to develop a golden sear.
7. Combine the mushroom mixture with the acorn squash in the mixing bowl, then fold in the torn sourdough bread pieces, fresh thyme, fresh rosemary, kosher salt, and freshly ground black pepper.
8. In a small bowl, whisk together the vegetable broth and lightly beaten pasture-raised eggs until fully incorporated.
9. Pour the broth-egg mixture evenly over the bread and vegetable blend, gently tossing to ensure all pieces are moistened without overmixing.
10. Tip: Let the mixture sit for 5 minutes to allow the bread to fully absorb the liquid, which prevents a soggy texture after baking.
11. Transfer the stuffing to the prepared baking dish, spreading it into an even layer, and cover tightly with aluminum foil.
12. Bake at 375°F for 30 minutes, then remove the foil and continue baking until the top is golden brown and crisp, about 15–20 minutes more.
13. Tip: Check for doneness by inserting a knife into the center—it should come out clean, indicating the eggs are fully set.
14. Remove from the oven and let rest for 10 minutes before serving to allow the flavors to meld and the stuffing to firm up slightly.
Finally, this stuffing emerges with a wonderful contrast: a crispy, golden top gives way to a moist, tender interior packed with sweet squash and umami-rich mushrooms. For a creative twist, I love serving it alongside roasted turkey or as a hearty vegetarian main with a drizzle of browned butter—it’s so versatile and always disappears fast!

Savory Acorn Squash and Chickpea Curry

Crisp winter evenings always have me craving something warm, hearty, and a little bit special. I first made this curry on a snowy night when my pantry was looking sparse, and it’s become my go-to comfort dish ever since—it’s surprisingly simple but feels like a real treat. There’s something so satisfying about the way the squash softens into the spiced tomato base.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 1 medium acorn squash, peeled, seeded, and cut into 1-inch cubes
– 2 tablespoons clarified butter (ghee)
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 1 tablespoon garam masala
– 1 teaspoon ground turmeric
– 1/2 teaspoon cayenne pepper
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (14.5-ounce) can crushed tomatoes
– 1 cup full-fat coconut milk
– 1/2 cup vegetable broth
– 1 teaspoon fine sea salt
– 1/4 cup fresh cilantro leaves, chopped
– Cooked basmati rice, for serving

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the acorn squash cubes with 1 tablespoon of clarified butter and spread them in a single layer on the prepared baking sheet.
3. Roast the squash for 25 minutes, or until the edges are caramelized and a fork pierces the cubes easily. (Tip: Roasting concentrates the squash’s sweetness, which balances the spices beautifully.)
4. While the squash roasts, heat the remaining 1 tablespoon of clarified butter in a large Dutch oven or heavy-bottomed pot over medium heat.
5. Add the diced onion and sauté for 6–8 minutes, stirring occasionally, until translucent and lightly golden.
6. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Add the garam masala, turmeric, and cayenne pepper, toasting the spices for 30 seconds to release their oils. (Tip: Toasting spices briefly prevents a raw, dusty flavor in the final dish.)
8. Pour in the crushed tomatoes, scraping the bottom of the pot to deglaze any browned bits.
9. Add the drained chickpeas, coconut milk, vegetable broth, and fine sea salt, stirring to combine.
10. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
11. Gently fold in the roasted acorn squash cubes and simmer, uncovered, for an additional 5 minutes. (Tip: Adding the squash at the end preserves its texture, so it doesn’t turn mushy.)
12. Remove the pot from the heat and stir in the chopped cilantro.
13. Serve the curry hot over cooked basmati rice.

Zesty and aromatic, this curry delivers a velvety texture from the coconut milk, with tender squash that melts into each bite. The chickpeas add a pleasant heartiness, making it a filling yet light meal—I love scooping it up with warm naan or pairing it with a crisp cucumber salad for contrast.

Acorn Squash and Spinach Lasagna

Remember that cozy feeling when you walk into a kitchen filled with the aroma of roasting squash and bubbling cheese? I do—it’s what inspired me to create this Acorn Squash and Spinach Lasagna, a dish that’s become my go-to for chilly evenings when I crave something hearty yet elegant. I love how the sweet, nutty squash pairs with earthy spinach, all layered between tender pasta sheets and a rich, creamy sauce.

Serving: 8 | Pre Time: 25 minutes | Cooking Time: 60 minutes

Ingredients

– 2 medium acorn squashes, peeled, seeded, and cubed into 1-inch pieces
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 tablespoon unsalted butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 10 ounces fresh spinach leaves, washed and stems removed
– 15 ounces whole-milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– ¼ cup grated Parmigiano-Reggiano cheese
– 12 no-boil lasagna noodles
– 24 ounces marinara sauce
– 8 ounces low-moisture mozzarella cheese, shredded
– ¼ cup heavy cream

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed acorn squash with extra-virgin olive oil, kosher salt, and freshly ground black pepper until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender and lightly caramelized at the edges.
4. While the squash roasts, melt unsalted butter in a large skillet over medium heat.
5. Add the finely diced yellow onion and sauté for 5–7 minutes, until translucent and soft.
6. Stir in the minced garlic and cook for 1 minute, just until fragrant.
7. Add the fresh spinach leaves to the skillet and cook for 3–4 minutes, wilting them down until they release their moisture and turn bright green.
8. In a medium bowl, combine whole-milk ricotta cheese, the lightly beaten pasture-raised egg, and grated Parmigiano-Reggiano cheese, mixing until smooth.
9. Spread ½ cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
10. Arrange 4 no-boil lasagna noodles in a single layer over the sauce.
11. Spoon half of the ricotta mixture over the noodles, spreading it gently with the back of a spoon.
12. Top with half of the roasted acorn squash and half of the spinach mixture.
13. Drizzle ½ cup of marinara sauce over the layer, then sprinkle with one-third of the shredded low-moisture mozzarella cheese.
14. Repeat the layers: noodles, remaining ricotta mixture, remaining squash and spinach, ½ cup marinara sauce, and another third of the mozzarella.
15. For the final layer, place the last 4 noodles on top, cover with the remaining marinara sauce, and sprinkle with the remaining mozzarella.
16. Pour ¼ cup of heavy cream evenly over the top to add richness and prevent drying.
17. Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes.
18. Remove the foil and bake for an additional 15 minutes, until the cheese is golden and bubbly.
19. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.
Finally, this lasagna emerges with a perfect balance of creamy, savory, and sweet notes, its layers melding into a comforting texture that’s both hearty and refined. I love serving it with a crisp green salad to cut through the richness, or for a festive twist, garnish with toasted pine nuts and a drizzle of balsamic glaze to highlight the squash’s natural sweetness.

Balsamic-Glazed Acorn Squash with Feta

Holiday gatherings always leave me craving something that feels both festive and fuss-free, and this balsamic-glazed acorn squash with feta has become my go-to centerpiece. I discovered it one chilly December evening when I wanted to use up leftover squash from my CSA box, and the sweet-tangy glaze paired with creamy feta created such a stunning contrast that my family now requests it weekly.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 2 medium acorn squash, halved lengthwise and seeded
– 3 tablespoons extra-virgin olive oil, divided
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ⅓ cup aged balsamic vinegar
– 2 tablespoons pure maple syrup
– 1 teaspoon fresh thyme leaves
– 4 ounces high-quality feta cheese, crumbled
– 2 tablespoons toasted pine nuts

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash halves with 2 tablespoons of olive oil, ensuring complete coverage for even browning.
3. Season the squash evenly with kosher salt and freshly cracked black pepper, placing them cut-side down on the prepared baking sheet.
4. Roast the squash at 400°F for 35 minutes until the flesh yields easily to a fork and the edges caramelize to a deep golden brown.
5. While the squash roasts, combine the remaining 1 tablespoon olive oil, aged balsamic vinegar, pure maple syrup, and fresh thyme leaves in a small saucepan over medium heat.
6. Simmer the glaze mixture for 5-7 minutes, stirring frequently, until it reduces by half and coats the back of a spoon thickly.
7. Carefully flip the roasted squash halves using tongs to avoid breaking the tender flesh.
8. Brush the reduced balsamic glaze generously over the cut surfaces of each squash half, reserving 1 tablespoon for finishing.
9. Return the glazed squash to the oven and roast for an additional 8-10 minutes until the glaze becomes sticky and glossy.
10. Transfer the squash to a serving platter and immediately sprinkle with crumbled feta cheese and toasted pine nuts while still warm.
11. Drizzle the reserved tablespoon of balsamic glaze over the assembled dish just before serving.

Unbelievably tender squash practically melts against the sharp, salty feta, while the reduced balsamic glaze adds a sophisticated sweetness that balances everything perfectly. I love serving this alongside a simple arugula salad with lemon vinaigrette, or for a heartier meal, pairing it with roasted chicken thighs—the leftover glaze makes an incredible pan sauce if you deglaze with a splash of white wine.

Acorn Squash and Caramelized Onion Pizza

Just when I thought I’d tried every pizza topping under the sun, a chilly autumn farmers’ market trip inspired this cozy, sweet-savory masterpiece. I was drawn to a pile of gorgeous acorn squash, and the idea to pair it with slowly caramelized onions felt like the ultimate fall comfort food—it’s become my go-to for impressing friends on a crisp evening.

Serving: 4 | Pre Time: 25 minutes | Cooking Time: 22 minutes

Ingredients

– 1 pound pizza dough, rested at room temperature
– 1 medium acorn squash (about 1½ pounds), peeled, seeded, and thinly sliced into ¼-inch half-moons
– 2 tablespoons extra-virgin olive oil, divided
– 1 large yellow onion, thinly sliced
– 1 teaspoon granulated sugar
– ½ cup whole-milk ricotta cheese
– ¼ cup grated Pecorino Romano cheese
– 2 ounces fresh mozzarella cheese, torn into small pieces
– 1 tablespoon fresh thyme leaves
– ½ teaspoon flaky sea salt
– Freshly cracked black pepper

Instructions

1. Preheat your oven to 475°F with a pizza stone or inverted baking sheet placed on the middle rack.
2. Toss the acorn squash slices with 1 tablespoon of extra-virgin olive oil and a pinch of salt on a parchment-lined baking sheet.
3. Roast the squash for 15 minutes until the edges are lightly caramelized and the slices are tender when pierced with a fork, then set aside. Tip: Roasting concentrates the squash’s sweetness and ensures it won’t release excess moisture on the pizza.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-low heat.
5. Add the sliced onion and sugar, stirring to coat, and cook for 18–20 minutes, stirring occasionally, until the onions are deeply golden brown and jammy. Tip: Adding a pinch of sugar accelerates caramelization without making the onions overly sweet.
6. On a lightly floured surface, stretch the pizza dough into a 12-inch round and transfer it to a piece of parchment paper.
7. Spread the ricotta cheese evenly over the dough, leaving a ½-inch border.
8. Scatter the roasted acorn squash and caramelized onions over the ricotta.
9. Top with the torn mozzarella and grated Pecorino Romano cheese.
10. Carefully slide the parchment with the pizza onto the preheated stone or baking sheet.
11. Bake for 12–14 minutes until the crust is golden brown and the cheese is bubbly and slightly spotted.
12. Remove the pizza from the oven and immediately sprinkle with fresh thyme leaves, flaky sea salt, and a few cracks of black pepper. Tip: Adding fresh herbs and salt after baking preserves their bright flavor and texture.
13. Let the pizza rest for 3 minutes before slicing.

The finished pizza boasts a crisp, chewy crust that gives way to creamy ricotta, sweet roasted squash, and deeply savory onions. This combination creates a wonderfully balanced bite that’s both rustic and elegant. Try drizzling it with a balsamic glaze or serving alongside a bitter greens salad for a complete autumn meal.

Savory Acorn Squash and Cheddar Muffins

Whenever the crisp autumn air settles in, I find myself craving cozy, savory baked goods that fill the kitchen with warmth. These muffins are my latest obsession, born from a surplus of beautiful acorn squash from the farmers’ market and a lifelong love for sharp cheddar. They’re the perfect cross between a comforting side and a satisfying snack.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 22 minutes

Ingredients

– 1 medium acorn squash, roasted and puréed (about 1 ½ cups)
– 1 ¾ cups all-purpose flour, sifted
– 2 teaspoons baking powder
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
– 2 large pasture-raised eggs, lightly beaten
– ½ cup whole milk
– ¼ cup clarified butter, melted and cooled slightly
– 1 ½ cups sharp white cheddar cheese, finely grated
– 2 tablespoons fresh chives, finely minced

Instructions

1. Preheat your oven to 375°F (190°C) and generously grease a standard 12-cup muffin tin with clarified butter or line it with parchment paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, fine sea salt, black pepper, and freshly grated nutmeg until fully combined.
3. In a separate bowl, combine the roasted acorn squash purée, lightly beaten pasture-raised eggs, whole milk, and melted clarified butter, whisking until the mixture is smooth and homogenous.
4. Tip: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; overmixing will result in dense muffins.
5. Fold in the finely grated sharp white cheddar cheese and minced fresh chives until evenly distributed throughout the batter.
6. Evenly divide the batter among the 12 prepared muffin cups, filling each about three-quarters full.
7. Bake in the preheated oven for 20–22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
8. Tip: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack; this prevents steaming and ensures a crisp exterior.
9. Serve the muffins warm for the best texture and flavor.
10. Tip: For an extra flavor boost, brush the warm muffin tops with a little melted clarified butter and sprinkle with flaky sea salt.
Kickstarting your day with these muffins means enjoying a tender, moist crumb that’s subtly sweet from the squash and beautifully sharp from the cheddar. The exterior bakes up with a delightful, lightly crisp edge that gives way to a fluffy interior speckled with melted cheese. I love serving them split and toasted with a pat of cultured butter for breakfast or alongside a hearty autumn soup for a complete, comforting meal.

Acorn Squash and Sage Pasta

Brimming with the cozy flavors of late autumn, this Acorn Squash and Sage Pasta has become my go-to comfort dish as the days grow shorter. I first made it on a whim after a particularly fruitful farmers’ market haul, and its creamy, savory-sweet sauce has been a staple in my kitchen ever since. It’s the perfect way to transform a simple squash into something truly special for a weeknight dinner.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

– 1 medium acorn squash (about 2 lbs), halved, seeded, and cut into ½-inch cubes
– 3 tablespoons extra-virgin olive oil, divided
– 1 teaspoon kosher salt, plus more for pasta water
– ½ teaspoon freshly cracked black pepper
– 8 ounces dried fettuccine pasta
– 4 tablespoons unsalted butter
– 20 fresh sage leaves
– 2 cloves garlic, minced
– ½ cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
– ¼ teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.
2. Toss the cubed acorn squash with 2 tablespoons of the olive oil, the kosher salt, and black pepper until evenly coated.
3. Arrange the squash in a single layer on the prepared baking sheet and roast for 25-30 minutes, until the cubes are fork-tender and caramelized at the edges, stirring once halfway through.
4. While the squash roasts, bring a large pot of generously salted water to a rolling boil.
5. Add the fettuccine to the boiling water and cook according to package instructions until al dente, usually 9-11 minutes. (Tip: Reserve 1 cup of the starchy pasta water before draining.)
6. Drain the pasta and set it aside.
7. In a large skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil and the unsalted butter over medium heat until the butter melts and begins to foam.
8. Add the fresh sage leaves and fry for 45-60 seconds, until crisp and fragrant, then transfer them to a paper towel-lined plate using a slotted spoon.
9. To the same skillet with the infused butter, add the minced garlic and sauté for 30 seconds, just until aromatic, being careful not to let it brown.
10. Reduce the heat to low and pour in the heavy cream, stirring to combine with the butter.
11. Add the roasted acorn squash cubes to the skillet, gently mashing about half of them with the back of a spoon to help thicken the sauce.
12. Stir in the grated Parmigiano-Reggiano and freshly grated nutmeg until the cheese is fully melted and the sauce is smooth. (Tip: If the sauce seems too thick, loosen it by stirring in the reserved pasta water a few tablespoons at a time.)
13. Add the drained fettuccine to the skillet and toss thoroughly until every strand is coated in the creamy squash sauce.
14. Crumble the fried sage leaves over the pasta and give it one final gentle toss to incorporate. (Tip: For an extra layer of flavor, garnish with a drizzle of high-quality olive oil just before serving.)
15. Divide the pasta among warm serving bowls.

Nothing compares to the velvety texture of the sauce clinging to each ribbon of pasta, punctuated by the earthy sweetness of squash and the crisp, aromatic punch of sage. I love serving it with an extra snowfall of Parmigiano-Reggiano and a simple arugula salad on the side for a complete, effortlessly elegant meal.

Acorn Squash and Chorizo Hash

Just when the crisp autumn air settles in, I find myself craving hearty, comforting dishes that fill the kitchen with warmth. This Acorn Squash and Chorizo Hash is my go-to weekend brunch, born from a happy accident when I had leftover roasted squash and a craving for something savory. It’s a beautiful melding of sweet, earthy squash and smoky, spicy chorizo that feels both rustic and refined.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 medium acorn squash, peeled, seeded, and diced into ½-inch cubes
– 8 ounces fresh Mexican chorizo, casings removed
– 1 medium yellow onion, finely diced
– 2 tablespoons clarified butter
– 4 large pasture-raised eggs, lightly beaten
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons extra-virgin olive oil
– ¼ cup fresh cilantro leaves, roughly chopped

Instructions

1. Preheat a large cast-iron skillet over medium-high heat and add 1 tablespoon of clarified butter.
2. Add the diced acorn squash to the skillet in a single layer and cook, undisturbed, for 5–7 minutes until the edges begin to caramelize and turn golden brown.
3. Stir the squash and continue cooking for another 5 minutes until tender but still holding its shape, then transfer to a plate.
4. In the same skillet, add the remaining 1 tablespoon of clarified butter and the extra-virgin olive oil.
5. Add the finely diced yellow onion and cook, stirring frequently, for 4–5 minutes until translucent and fragrant.
6. Crumble the fresh Mexican chorizo into the skillet, breaking it up with a wooden spoon, and cook for 6–8 minutes until fully browned and rendered.
7. Return the cooked acorn squash to the skillet, season with kosher salt and freshly ground black pepper, and stir to combine all ingredients evenly.
8. Create four small wells in the hash mixture using the back of a spoon.
9. Pour the lightly beaten pasture-raised eggs into the wells, reduce the heat to medium-low, and cover the skillet with a lid.
10. Cook for 4–5 minutes until the egg whites are fully set and the yolks are still slightly runny, or to your preferred doneness.
11. Remove the skillet from the heat and garnish with roughly chopped fresh cilantro leaves.
12. Serve immediately directly from the skillet for a rustic presentation.

My favorite part is the contrast between the creamy, soft egg yolks and the crispy, caramelized edges of the squash. For a creative twist, top it with a dollop of crème fraîche or serve alongside warm corn tortillas to scoop up every last bite.

Savory Acorn Squash and Walnut Salad

Recently, as the crisp autumn air settled in, I found myself craving something that celebrated seasonal produce while still feeling substantial enough for dinner. This savory acorn squash and walnut salad became my go-to solution—roasting the squash brings out its natural sweetness, while the walnuts add a satisfying crunch that makes this salad feel like a complete meal. I love how the colors mirror the changing leaves outside my kitchen window, making it as beautiful to look at as it is delicious to eat.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

– 1 medium acorn squash, seeded and cut into ½-inch wedges
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 cup raw walnut halves
– 4 cups baby arugula
– ¼ cup crumbled aged goat cheese
– 2 tablespoons pure maple syrup
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the acorn squash wedges with 1 tablespoon of extra-virgin olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper until evenly coated.
3. Arrange the squash in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until the edges are caramelized and tender when pierced with a fork.
4. While the squash roasts, spread the walnut halves on a separate baking sheet and toast in the oven for 8–10 minutes, watching closely to prevent burning, until fragrant and lightly golden.
5. Allow the toasted walnuts to cool slightly, then roughly chop them into bite-sized pieces.
6. In a small bowl, whisk together the remaining 1 tablespoon of extra-virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, and the remaining ½ teaspoon of kosher salt and ¼ teaspoon of black pepper to create the dressing.
7. In a large serving bowl, combine the baby arugula, roasted acorn squash wedges, and chopped toasted walnuts.
8. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
9. Sprinkle the crumbled aged goat cheese over the top of the salad just before serving.
Finally, this salad offers a wonderful contrast of textures—the creamy roasted squash against the crisp arugula and crunchy walnuts, with the tangy goat cheese adding a sharp finish. For a creative twist, try serving it warm right after roasting the squash, or add thinly sliced red onion for an extra bite that complements the sweetness beautifully.

Summary

From cozy soups to elegant roasts, these 20 savory acorn squash recipes offer endless inspiration for your fall table. We hope you find a new favorite to warm your kitchen! Give one a try, then leave a comment telling us which dish you loved. Don’t forget to share this roundup on Pinterest to spread the autumn cheer. Happy cooking!

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