No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Acorn squash

Explore 51 recipes, 13 videos, and more

Tagliatelle with Squash

Ingredients
  • 2 medium acorn squash, cut into eighths, seeds removed
  • Extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3 cloves garlic, skin-on, crushed
  • 1 large sprig fresh sage
  • 1 cup plus 2 tablespoons store-bought low-sodium vegetable stock
  • Pinch of garam masala
  • 3/4 pound dried tagliatelle
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh flat-leaf parsley
  • 1/4 cup freshly grated Parmigiano Reggiano cheese, plus more for serving
  • 2 small Amaretti di Saronno cookies, crushed
expand

Honey-Roasted Squash

expand

Molasses-Glazed Turkey Breast and Acorn Squash

Time:1 hour 5 mins
expand

Winter Vegetable Soup

Time:30 mins
Ingredients
  • 2 tablespoons butter
  • 1 medium onion, cut into 1/2-inch dice
  • 2 garlic cloves, coarsely chopped
  • Coarse salt and ground pepper
  • 1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks
  • 1 bunch kale ( 3/4 pound), ribs cut away and discarded, leaves torn
  • 5 1/2 cups (43.5 ounces) low-sodium chicken broth
  • 1 can (14 ounces) cannellini beans, rinsed
  • 3 sprigs thyme
  • Grated Parmesan, for serving (optional)
expand

Roasted Spiced Acorn Squash

expand

Acorn Squash and Honey Pies

expand

Wild-Rice Stuffed Squash

Time:1 hour
expand

Acorn Squash Stuffed with Mushrooms and Rice

Time:1 hour
Ingredients
  • 2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
  • Salt and pepper
  • 3 tablespoons olive oil, divided
  • 1/2 pound cremini or button mushrooms, trimmed and diced small
  • 1 medium yellow onion, diced small
  • 3/4 teaspoon dried thyme
  • 1 cup long-grain white rice
  • 2 cups vegetable or chicken broth
  • 1/2 cup grated Parmesan (2 ounces)
expand

Chicken Cutlets with Mustard Greens and Roasted Squash

Time:30 mins
Ingredients
  • 4 chicken cutlets (about 3/4 pound total)
  • 2 teaspoons chopped fresh oregano leaves
  • 2 garlic cloves, smashed and peeled
  • Coarse salt and ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 bunches mustard greens, thick stems removed, coarsely chopped
  • Reserved acorn squash from Glazed Pork Chops and Squash, cut into 1/2-inch pieces
  • 1/4 cup grated Parmesan (1/2 ounce)
expand

Roasted Acorn Squash with Lemon and Nutmeg

Other Ideas:
Side dishes
expand

advertisement

advertisement

advertisement

advertisement