Packed with essential nutrients, acorn squash recipes are a great go-to during the fall. Not only are acorn squash recipes beyond delicious, they can also help reduce your risk of diabetes, cancer and heart disease. Check out these must-make acorn squash recipes!
“Baked Acorn Squash with Brown Sugar and Butter is my favorite way to have squash. The squash gets baked in an oven until it’s fork tender, and a brown sugar maple butter gets smeared all over the squash.” – Jenna
“Looking for a simple, nutritious dinner? This Turkey Mushroom Apple Stuffed Acorn Squash is perfect for a quick meal and filled with warm winter flavors.” – Liz
“Roasted apple and acorn squash soup is so easy to make, smooth and comforting. It’s a perfect bowl of fall goodness.” – Caroline
“This is super simple and oh so tasty. Plus it’s packed with nutrients-you can’t feel bad about putting this delicious food on your plate. You’ll get fiber, Vitamin C and A, potassium, plus those super powerful antioxidants. And we need all the help we can get during this time of year!” – Melanie
“This squash bread has everything you could want in one little loaf. I packed in tons of seeds and nuts, mashed acorn squash and even a bit of shredded beet.” – Becky
“Cheesy Sausage and Pepper Stuffed Acorn Squash is delicious for a fall or winter dinner idea, and you might be surprised to learn that acorn squash is not as high in carbs as you might have thought!” – Kalyn
“There is so much texture in this quinoa and lentil salad, and that’s one of the things that makes it so good. The lentils are a bit chewy, the quinoa is fluffy, the pistachios are crunchy, the dried tart cherries are chewier than the lentils, and the roasted acorn squash is almost creamy. The flavors are just as exciting! You’ll get savory, sweet, earthy, and tangy.” – Linda
“Yes. these cookies have flour. Yes. They have sugar AND molasses. Yes. These cookies have butter. And they were sooooo good! I couldn’t stop eating them! Neither could my kids! They were so soft and pillowy!” – Kristen
“Here’s the perfect recipe to marry summer and fall. A light, bright, herb-filled dressing poured over grilled acorn squash! DIVINE.” – Leslie
“Add some pizzazz to your Taco Tuesday, by serving these stuffed acorn squash filled with your favorite Mexican flavors and textures.” – Anya
“When this breakfast treat came out of the oven, I fantasized about making an acorn squash egg-in-the-hole sandwich by slapping two (or four) of the rounds together. You know, really double decker it out, bite it like a Big Mac, and accept all the runny yolk consequences.” – Julia
“Stuffed Acorn Squash make for an easy and hearty vegetarian main course! Roasted acorn squash halves are filled with a simple Mediterranean quinoa salad packed with arugula, chickpeas, scallions, tomatoes, and tangy feta.” – Laura
“Fall vegetables are simmered in a lemon-flavored broth for the ultimate healthy comfort food. I use chicken stock, but you can easily use vegetable stock to make this vegan!” – Keri
“The filling is A-M-A-Z-I-N-G. Best part? It is actually pretty good for you too! Combine it with roasted acorn squash and it is delicious! This recipe is so easy, there really isn’t a lot of explaining, but I have a few tips for you just to make it easier!” – Amanda
“The Acorn Squash, Bacon, and Blue Cheese Sandwich is my version of a Winter BLT. I was eating balsamic roasted acorn squash with shallots and garlic for dinner. The next day my dad whined about not being able to have a BLT anymore because it was winter. So I created this and I like it better than a BLT.” – Megan
“Say hello to your new favourite breakfast! I don’t know what took me so long to start eating acorn squash for breakfast but once I did, there was no looking back. Stuffed acorn squash breakfast bowls are easy, versatile, nutritious, filling and just taste so good!” – Deryn
“This crockpot crispy caramelized pork ramen noodle soup with curry roasted acorn squash is some real deal Ramen. The mixture of flavors and broth – oh my!! Ramen has always been one of my favorite things to eat and now it’s one that I love to make AND eat – YUM.” – Tieghan
