23 Acorn Squash Recipes We’re Squirreling Away for Fall and Winter
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Acorn squash is an adaptable ingredient, equally at home in a weekday salad or dinner party–worthy entrée. Our favorite acorn squash recipes highlight that versatility, proving that autumnal cooking doesn’t have to involve sugared cranberries, brown butter, or pumpkin spice to feel thoroughly seasonal—although using any of those ingredients sure wouldn’t hurt.
Want something rich and warming that could double as dessert? Cook acorn squash halves with maple syrup until rich and buttery, à la Ina Garten. Or, if you crave a wholesome autumnal supper, try acorn squash stuffed with wild rice, kale, and other hearty fall fare.
Whether you’re looking for a side dish for an upcoming holiday, an easy weeknight supper, or a seasonal dinner party main, there’s an acorn squash recipe to fit the bill below.
Photo by Quentin Bacon1/23Maple-Roasted Acorn Squash
This is one of Ina Garten’s favorite acorn squash recipes—it comes from her book Cook Like a Pro. To make it, you’ll hollow out as many acorn squash halves as you’re willing to prep, season them with olive oil, salt, and black pepper, then fill the cavities with maple syrup and butter. Roasted until tender, these make a wonderful breakfast item, but they're also a great side dish for pork chops. You could even add a scoop of ice cream just before serving to turn it into dessert.
Photo by Chelsea Kyle, Food Styling by Ali Nardi2/23Sheet-Pan Cumin Chicken Thighs With Squash, Fennel, and Grapes
These chicken thighs are rubbed with cumin, then set on top of sliced acorn squash and grapes. This one-pan dinner is garnished with a little mint for freshness.
Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton3/23Grain Bowl With Spiced Squash, Mushrooms, and Curried Yogurt
This hearty dish can be made with a variety of grains or pseudo-grains (think barley, quinoa, or brown rice) and whichever winter squash or root vegetable you prefer. But the spiced yogurt? That’s crucial.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones4/23Winter Squash Soup With Gruyère Croutons
You’ll need 3 pounds of squash total for this recipe—we like using a mixture of acorn and butternut squash—but if you spot something else at the farmers market that strikes your fancy, go for it. Serve each silky, satisfying bowl with a baguette crouton that's topped with melted Gruyère cheese and fresh thyme.
Photo by Galdones Photography5/23Instant Pot Bisibelabath
The name of this South Indian dish translates to “hot lentil rice,” so expect some heat from the chiles here. Serve with creamy, cooling raita.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson6/23Sheet-Pan Roasted Squash and Feta Salad
For a vegetarian salad with tons of texture and contrast, roast acorn squash with other winter squash, such as delicata, alongside feta cheese and cubes of bread, then toss with pleasantly bitter greens and bracing sherry vinaigrette.
Photo by Alex Lau, Food Styling by Rebecca Jurkevich8/23Steamed Squash With Ginger-Soy Dressing
Steaming is an excellent way to cook squash. Take it from one reviewer who called the results “tender, moist, and almost…fluffy.” The method also highlights the pure flavor of the squash and cuts the cook time in half compared to roasted versions.
Stephen Hamilton10/23Roasted Acorn Squash and Honey
Honey adds a touch of sweetness to this easy acorn squash side dish. Saving your honey for tea? Swap it out for brown sugar—the fresh sage and grassy olive oil are enough to keep this sweet dish plenty savory.
Photo by David Malosh, Prop Styling by Cindy DiPrima, Food Styling by Rebecca Jurkevich12/23Squash au Vin
Give your vegetables the coq au vin treatment by cooking cremini mushrooms, shallots, and winter squash in a rich, white-wine-and-miso broth.
Photo by Johnny Miller13/23Roasted Acorn and Delicata Squash Salad
This main-dish salad mixes two types of winter squash (though you can go with just one if you’d like to streamline it) with chewy wheat berries, crunchy pearl onions, and arugula. Creamy goat cheese brings in tang while spiced pumpkin seeds add a little heat and crunch.
Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Susie Theodorou14/23Brothy Beans With Kimchi and Squash
Sara Remington16/23Baked Risotto With Roasted Vegetables
Finely grated Parmesan melts seamlessly into this no-stir risotto, but you’ll want to pull out the vegetable peeler to make thin shavings of cheese to add pops of salty, umami bite to the sweet roasted veggies that get piled on top.
Michael Graydon and Nikole Herriott18/23Roasted Squash With Date Relish and Pumpkin Seeds
A sweet-and-salty mix of chewy dates and savory Parmesan cheese combines with lemon juice and chopped parsley to bring out the best in this hearty winter salad. We love all kinds of dates, but for this, you'd be wise to stick with a firmer variety such as Deglet Noor.
Photo by Alex Lau19/23Chopped Salad
Roasted acorn squash and charred brussels sprouts give this hearty fall salad heft, and play off the chickpeas, salami, and olives beautifully. It all comes together beneath a lemon oregano vinaigrette.
Photo by Laura Murray, Food Styling by Mariana Velasquez21/23Warm Winter Vegetable Salad With Halloumi
Photo by Chelsie Craig, Food Styling by Claire Saffitz23/23Slow-Cooked Winter Squash With Sage and Thyme
