Acorn squash can be prepared quickly and easily as a side dish and can also be combined with other ingredients to turn it into the main meal. Acorn Squash with Apricot Glaze is a tasty side, while Pork-Stuffed Acorn Squash is a hearty main dish.See Popular Acorn Squash Recipes
Even people who don't usually like squash have a soft spot for the acorn squash. The ribbed, dark-green skin of this winter squash hides a bright orange interior that is very low in saturated fat and cholesterol but packed with nutrition, including Vitamin A, Vitamin B6, thiamin and magnesium. It's also high in fiber. There are a variety of opinions about how to cook acorn squash. Some people like the old-fashioned method of slicing the squash in half, removing the seeds, filling the cavity with brown sugar and butter and baking it cut-side up. Others like to drizzle honey or maple syrup in the cavity after brushing the squash with melted butter.
Parmesan and bacon give richness to the squash and spinach filling in this stunning side dish.
Serve this savory appetizer in the fall when acorn squash is abundant. Excellent for holiday entertaining.
Velvety cream soups made with winter squash are delicious starters for autumn and winter meals. This one is flavored with garlic and maple syrup.
Sweet fruit and hearty nuts form the filling for this stuffed squash side dish. Serve it up alongside roasted chicken, shrimp, or even peas for a meal the whole family will love.
The spicy Italian sausage in the stuffing matches up deliciously with mellow acorn squash. Wedges of fennel that roast alongside the squash provide a flavorful accompaniment to this main dish recipe.
Boston brown bread, sweetened with molasses and full of raisins, was once used often as a base for tea sandwiches. In this stuffing recipe, it's paired up with butternut squash.
Old-fashion brown bread adds a hint of sweetness to this butternut squash stuffing. It pairs perfectly with any Thanksgiving roast turkey.
Cream cheese makes a velvety sauce for the turkey and mushroom stuffing.
This fall-friendly side dish recipe can easily be doubled for a large gathering; just use two baking dishes.
Frozen squash makes this creamy soup ready to ladle in a flash.
Keep your oven free for large cuts of meat or poultry and put your slow cooker to work in this comforting side dish that gets finished with a crunchy bacon topper.
Acorn squash gives this first course soup its unmistakable flavor.
Butternut or buttercup squash works equally well in this surprisingly sweet autumn soup. Use 1-1/2 pounds and use any remaining squash in a side dish.
If you can't find acorn squash, try butternut squash or even small pumpkins instead.