Acorn Squash Recipes

Vegegtables like mushrooms, acorn squash, and rosemary lend a woodsy taste to roast chicken. We used cremini mushrooms, but regular white button mushrooms can be substituted.

Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.

Scoop out the squash seeds and roast them for a nutritious snack.

Kale, onion and white beans are the base for this succulent squash dish.

Granny Smith apples and acorn squash bring an earthy sweetness to this tangy sourdough stuffing/dressing, while hazelnuts add a satisfying buttery crunch.

The mix of pasta, garlic, olive oil and squash is classic but here we throw in kale and toasted almonds on top for healthy, more complex flavor.

You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.

The delicate, sweet taste of baked acorn squash pairs well with a variety of toppings.

An appealing alternative to pumpkin pie, these small pies are filled with acorn squash, a delicious yet underused vegetable. Cornmeal gives the crust texture and enhances the pies; slightly nutty flavor.

This satisfying soup can be made with our Double Roast Chicken or any roast chicken and roasted vegetable leftovers.

Colorful, crunchy, and seasonal, that's our strategy for making a winter salad. Crisp radicchio and escarole are teamed with roasted acorn squash and shiitake mushrooms and combined with crunchy pepitas and pomegranate arils. There's a lively dressing with apple-cider vinegar and olive oil and a sprinkle of feta tops it all off.

Look for very small butternut squashes, or small to medium acorn squashes. If you find the hollow in a butternut isn't large enough, scoop a bit of the cooked flesh out before adding the egg.

This quick one-pot soup is perfect after a busy day.

Sweet, spicy, and savory, this dish is ready in just over an hour. It pairs wonderfully with Sauteed Kale.

Halved acorn squashes become built-in dishes for a Moroccan-inspired blend of extra-lean ground beef, bulgur, pine nuts, golden raisins, and cinnamon.

This recipe for squash baked macaroni from chef Todd English is a perfect choice for Sunday dinner.

We used acorn squash for this recipe, but others, such as butternut or pumpkin, work just as well.

A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing.

Hoisin-glazed pork tenderloin and thick wedges of acorn squash are roasted together in a single pan to make a satisfying one-dish meal.

This side served with a mint-yogurt dressing goes well with roasted pork, lamb, or chicken.

This salad combines crisp chicory with slices of oven-roasted acorn squash. A kiss of maple syrup draws out the natural sweetness of the squash. An aromatic hazelnut vinaigrette can be drizzled over the dish.

A honey-sweetened glaze for the pork chops and squash makes this colorful dinner irresistible to children as well as adults.

Serve these briny, crunchy vegetables as part of a relish tray -- they're just the thing for balancing out a rich Thanksgiving meal.

You can use chard, spinach, or collard greens in place of the mustard greens in this dish.