Acorn squash can be used as winter squash. Butternut squash, delicata squash, and kabocha squash can also be used. It can be used in sweet and savory recipes and is great for lunches, dinners, and desserts.

It’s also extremely nutrient-dense. One cup of acorn squash contains vitamin A, vitamin B, vitamins C, B vitamins, and potassium.

Vitamin C can boost immunity, and high amounts of vitamin A mean high levels of beta carotene. It has been proven that beta carotene can improve vision by decreasing oxidative stress in your eyes.

The high potassium content helps regulate blood pressure, while magnesium regulates potassium uptake.

It is also high in dietary fiber and naturally low in cholesterol and sodium.

Warm, comforting food is what I long for every winter. Roasted acorn squash is my favorite! These recipes are great for entertaining friends and family. Let’s get cooking!

Roasted Squash & Feta Salad

Roasted Squash & Feta Salad

This recipe for acorn squash is great for anyone who struggles to decide whether they want sweet or savory, warm or cold, soft or crunchy. You can have it all!

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients

  • 2 cups butternut squash cubed
  • Add a pinch of salt and pepper
  • 4 tsp extra virgin olive oil, divided
  • 1 bunch of Tuscan Kale or 6 cups baby spinach (or greens of your choice).
  • 1/2 cup spiced pecans
  • 1/2 cup dried cranberries
  • 1/2 cup feta cheese, crumbled
  • Dressing
  • Freshly squeezed lemon juice: 3 Tbsp
  • 1/2 cup extra virgin olive oil
  • 1 small shallot, minced finely
  • 2 tbsp white vinegar
  • 1 tsp Dijon mustard
  • 1 teaspoon honey
  • Add a pinch of salt and pepper

Instructions

First, make the dressing. Mix all ingredients together, then put them aside.

To heat the oven, heat to 400F.

Cut 1-inch-thick butternut squash into cubes. Mix the butternut squash with 2 tablespoons olive oil and salt in a large bowl. Place squash cubes on a sheet of parchment paper or foil. Bake for 15 minutes or until squash is golden. To cook well, make sure you turn the squash halfway through.

While the squash is cooking, chop the kale leaves and place them in a bowl. Use the olive oil left over to massage.

All of the ingredients should be placed together. Add roasted squash, feta, pecans, and a drizzle of the dressing to the bowl. Enjoy!

Nutrition: Serving: 1 | Calories: 538kcal | Carbohydrates: 52g | Protein: 12g | Fat: 36g

Vegetarian Stuffed Acorn Squash

Vegetarian Stuffed Acorn Squash

This vegetarian stuffed Acorn Squash recipe is rich in protein and delicious! It’s easy to customize the recipe and add your favorite ingredients to make it even more delicious.

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 2

Ingredients

  • 2 medium acorn squash
  • 2 tablespoons Extra-Virgin Olive Oil
  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 1 clove minced or pressed garlic
  • 1/4 cup dried cranberries
  • 1/4 cup chopped green onions
  • 1/2 cup crumbled Feta
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup raw pepitas
  • 1 tablespoon of lemon juice
  • 3/4 cup grated Parmesan cheese
  • Salt a pinch

Instructions

Preheat the oven to 400°F. Line a large baking sheet or grease a pan with olive oil.

Prepare the squash by first piercing it in the middle along a depression line. Next, cut through the tip. Finally, slice through the top section just next to your stem. You can scoop out the seeds and strings inside with a large spoon.

Place the squash halves onto the baking tray. Sprinkle 1 tablespoon olive oil on the squash. Add salt to taste. Rub the squash together until it is completely coated. Bake the squash cut side down for about 30 minutes, or until golden brown. Turn the oven off.

Cook the quinoa in the meantime. In a medium saucepan, combine the rinsed quinoa with the water. The mixture should be brought to a boil on medium heat. Once the mixture has reached a boil, reduce heat to maintain a simmer. Let the mixture simmer covered for at least 30 minutes or until completely absorbed. Stir in the cranberries and remove the pot from the heat. Let the mixture steam for five minutes under a cover. Cover the mixture and let it steam for 5 minutes.

Toast the pepitas in a large skillet on medium heat until golden brown and make little popping sounds, approximately 4 to 5 minutes. Set aside.

Combine the fluffed Quinoa mixture with the remaining oil in a large bowl. Mix in the chopped green onion, parsley, and garlic. Add 1 tablespoon of olive oil. Mix until all ingredients are well combined.

Mix the Parmesan cheese with the feta cheese.

Flip the squash halves so that the cut sides face up. With a large spoon, divide the mixture equally between the squash halves. Bake the squash for 15-18 minutes until it turns golden brown.

Serve the stuffed squash warm with the remaining 12 cups of chopped parsley.

Nutrition: Serving: 1 | Calories: 388kcal | Carbohydrates: 38g | Protein: 13g | Fat: 19g

Maple Roasted Acorn Squash

Maple Roasted Acorn Squash

Maple roasted acorn squash is sweet, caramelized, and irresistible.

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Servings: 1

Ingredients

  • 2 2lb acorn squash
  • 1/3 cup maple syrup
  • 2/3 cup butter, melt
  • 1/2 tsp orange zest
  • 1/8 teaspoon ground cinnamon

Instructions

Preheat the oven to 425°F Slice the squash in half lengthwise. Place the squash cut side down in a large baking pan. Bake for 30 minutes. Halfway through, turn squash halves over.

In a small bowl, combine the remaining ingredients to make the syrup mixture. Pour the mixture into the squash cavities. Bake for 10 to 15 more minutes or until squash is tender.

Slice squash halves in half or leave as-is. Enjoy the syrupy goodness!

Nutrition: Serving: 1 | Calories: 257kcal | Carbohydrates: 54g | Protein: 3g | Fat: 6g

Acorn Squash Puree

Acorn Squash Puree

This recipe only requires two ingredients and is great for making muffins, baby food, or pancakes.

Preparation Time: 5 minutes

Cooking Time: 40 minutes

Servings: 3

Ingredients

  • 1 acorn squash
  • 1 tablespoon olive oil

Instructions

Preheat the oven to 350 F. Cut the squash in half lengthwise on a cutting board. Grab a spoon to remove all strings and seeds. You can either throw away the seeds or roast them later.

Use extra virgin olive oil to coat a basting brush and rub the entire acorn squash.

Place the cut side down or the flesh of the Acorn Squash on a baking tray.

Bake the squash in the oven for 45 minutes. Once the squash is baked, take the baking sheet out of the oven and allow it to cool for 10 minutes.

Turn the squash upside down and take a spoon. Place the cooked squash in a food processor.

Place the ingredients in a food processor or blender, and blend them.

Nutrition: Serving: 1 | Calories: 99kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g

Stuffed Acorn Squash With Garlic Beans And Greens

Stuffed Acorn Squash With Garlic Beans And Greens

This is a great side dish or main meal. It is delicious and easy to make! Sometimes, a simple recipe can be all you need.

Servings: 4

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Ingredients

  • Vegetable oil spray
  • 2 large or 4 small acorn squashes, cut in half lengthwise from stem to bottom. Seeds removed
  • 1 tbsp olive oil
  • 2 large shallots, thinly chopped
  • 4 cloves of garlic, thinly chopped
  • 1/2 cup cooked white beans (one can of beans, drained and rinsed).
  • 1 small or medium-sized bunch of collard greens. Thin stems are removed and sliced into ribbons or greens of your choice
  • 1 – 2 tbsp lemon Juice
  • Parmesan for serving (optional).
  • Add a pinch of salt and pepper

Instructions

Preheat the oven to 350 F. Cut the squash in half and place it on a parchment or foil-lined baking tray. The flesh of the squash should be coated with oil. Bake the squash for between 40 and 45 minutes or until golden brown. The squash will be tender when pierced using a fork.

While the squash is cooking, heat the oil in a large, heavy skillet on medium heat. Add the shallots and garlic and cook for 3 minutes. Cook the shallots for 3 minutes or until tender. Add the beans and collard greens. Stir frequently until the collard greens become tender, about 5 minutes. Salt and pepper to taste.

Fill each half of the squash with the bean mixture. If desired, top each half with cheese or breadcrumbs.

Nutrition: Serving: 1 | Calories: 342kcal | Carbohydrates: 50g | Protein: 10g | Fat: 13g

Vegan Acorn Squash Breakfast Bowls

Vegan Acorn Squash Breakfast Bowls

This breakfast bowl is a must-have for anyone who loves breakfast bowls. This dish is a nutritious, vegan, and delicious breakfast that you will always crave. It includes chia pudding, nut Butter, dates, pumpkin seeds, dried cranberries, cinnamon, maple-roasted Acorn squash, dried cranberries, dried cranberries, dried cranberries, dried cranberries, and maple-roasted banana seeds.

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients

  • 2 acorn squash
  • 1/4 cup plant-based (dairy-free!) butter
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 1/4 cup chia seeds
  • 1 cup plant milk
  • 1.5 teaspoons pumpkin spice
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup
  • Salt a pinch
  • A few pieces of granola
  • 1 tbsp nut oil
  • 2 dates
  • Half a banana
  • 1 tbsp pumpkin seed
  • 1 tsp dried cranberries
  • A pinch of cinnamon

Instructions

Make your chia pudding. Combine the chia seeds with milk, vanilla extract, maple syrup, salt, and pumpkin spice in a large glass container. Cover the container with plastic wrap and let it chill for at least 8 hours.

After the chia pudding has been prepared, heat the oven to 450°F. Cut the acorn squash in half, scoop out the seeds and discard. Place the flesh side down on a parchment-lined baking tray.

Combine the butter, maple syrup, and cinnamon in a measuring cup and pour half of it into each squash. Use your fingers to rub it on the squash’s sides and top.

Bake the squash for 25 minutes or until it, begins to brown. Let the squash cool for 5 minutes before removing it from the oven.

Cut the banana and dates.

You can fill the squash with chia pudding and sliced bananas, dates, and nut butter. Finish it off with maple syrup and cinnamon.

You can either eat it right away or keep it in the fridge

Nutrition: Serving: 1 | Calories: 376kcal | Carbohydrates: 56g | Protein: 11g | Fat: 12g

Acorn Squash Pudding

Acorn Squash Pudding

Give the pumpkin time to rest, and then switch things up. This acorn squash dessert recipe is easier than a pie but still tastes delicious!

Preparation Time: 15 minutes

Cooking Time: 60 minutes

Servings: 8

Ingredients

  • 2 cups of cooked acorn squash
  • 1/2 cup sugar
  • 1 1/2 teaspoon spices
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 cup evaporated milk
  • Streusel Topping
  • 2/3 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup butter chilled
  • 1/3 cup chopped almonds

Instructions

Take the squash out of its shell and scoop out the seeds. Mash the squash or use a food processor to process it.

Combine all ingredients in a large bowl. Beat until smooth.

Pour into a 7″ wide, deep casserole. Bake at 350° for 30 minutes to ensure that the mixture is evenly distributed.

Make the streusel topping while you wait. Combine flour and sugar. Break up butter into small pieces. Use your fingers to incorporate the butter into the sugar mixture. Add nuts. Set aside.

After about half an hour, take the casserole out of the oven and sprinkle the streusel over the top. Bake the casserole for 30 minutes more or until a knife inserted into the center comes out clean.

Nutrition: Serving: 1 | Calories: 312kcal | Carbohydrates: 51g | Protein: 7.5g | Fat: 8g

Spinach Lasagna And Acorn Squash

Spinach Lasagna And Acorn Squash

This rich and creamy mixture of pureed spinach and acorn squash is nutritious and delicious. This is a great alternative to traditional lasagna.

Preparation Time:  30 minutes

Cooking Time: 60 minutes

Servings: 8-10

Ingredients

  • 1 cup frozen spinach
  • 15 oz. 15 oz.
  • 8 whole-grain lasagna noodles
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to your liking
  • For sauce:
  • 1 lb acorn squash
  • 1 teaspoon additional virgin olive oil
  • 2 tablespoons grated Parmesan cheese
  • Salt to your taste

Instructions

Preheat the oven to 400°F.

Cut the squash into small pieces, then drizzle extra virgin olive oil. Place in a baking dish. Bake for 45 minutes or until tender.

Take the skin off the squash, put it in a food processor with oil, parmesan cheese, and salt, and then set aside.

Follow the package instructions to cook lasagna noodles and spinach. Combine the cottage cheese, egg, spinach, and 1/2 cup parmesan cheese into a bowl.

Spread squash puree on the bottom of the baking dish. Next, layer two noodles with cottage cheese mixture. Continue to make sure you have enough noodles. End with the cottage cheese mixture.

Bake for 40 minutes, covered with foil. Bake for another 40 minutes, then remove the foil.

Nutrition: Serving: 1 | Calories: 127kcal | Carbohydrates: 12.5g | Protein: 5g | Fat: 6g

Kale Salad With Roasted Acorn Squash

Roasted Acorn Squash, Kale Salad

This salad is light, fresh, and exciting. It makes for a delicious, healthy, and well-balanced dinner.

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Servings: 8

Ingredients

  • 1 lb butternut squash, peeled & seeded
  • 3 tablespoons Extra-Virgin Olive Oil
  • Add a pinch of salt and pepper
  • 4 large shallots, thinly chopped (1 1/2 cups).
  • 1/4 cup fresh lemon juice
  • 3 tablespoons flaxseed oils
  • 1 1/2 bunches of Lacinato Kale, washed and dried
  • 4 ounces aged goat cheese, shaved and crumbled
  • 1/3 cup toasted hazelnuts (1/2 ounces), roughly chopped

Instructions

Preheat the oven to 350°F. Place the squash on a parchment-lined baking tray. Toss with 1 1/2 tablespoons olive oils, sea salt, and pepper. Bake for 45 minutes or until golden brown. Flip the pan halfway through.

Place shallots on parchment-lined baking sheets. Drizzle with the remaining 1 1/2 tablespoons olive oils and season with salt and pepper. Toss the shallots halfway through roasting, about 30 minutes.

Combine lemon juice, flaxseed oils, 1/2 teaspoon salt, and a pinch of black pepper in a large bowl. Slice 2 inches off the bottom of the kale. Then, cut the leaves crosswise into 3/4 inch ribbons. You should have 12 cups of loosely packed kale. Add to the salad bowl. Mix the dressing with the kale and squeeze until it becomes soft. Allow standing for at most 30 minutes.

To kale, add vegetables, cheese, and nuts. Combine all ingredients in a bowl.

Nutrition: Serving: 1 | Calories: 100kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g

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