5 Best Acorn Squash Recipes

top acorn squash dishes

You're about to discover some incredible acorn squash recipes that'll take your meals to the next level – let's get started!

Roasted Acorn Squash With Herbs

Roasted acorn squash with herbs is a delicious and healthy side dish that brings out the natural sweetness of the squash. The combination of olive oil, salt, and herbs like thyme and rosemary creates a savory flavor profile that complements the squash perfectly.

To make this dish, you'll need to preheat your oven to 425°F (220°C) and prepare the squash by cutting it in half and scooping out the seeds. The squash is then rubbed with olive oil, seasoned with salt and herbs, and roasted in the oven until it's tender and caramelized.

  • 1 large acorn squash
  • 2 tablespoons olive oil
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

To cook the dish, place the squash cut-side up on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with thyme, rosemary, salt, pepper, and garlic powder. Roast the squash in the preheated oven for about 45 minutes, or until it's tender and caramelized, flipping it halfway through the cooking time.

After 45 minutes, remove the squash from the oven and let it cool for a few minutes before serving.

When cooking roasted acorn squash with herbs, it's essential to choose a ripe squash, as it will be sweeter and easier to cook. You can also customize the recipe by using different herbs and spices, such as sage or paprika, to create unique flavor profiles.

Additionally, make sure to scoop out the seeds and pulp of the squash before roasting, as they can be bitter and affect the general taste of the dish. By following these tips and the recipe, you can create a delicious and healthy side dish that's perfect for any occasion.

Acorn Squash and Black Bean Soup

hearty squash and bean soup

To make Acorn Squash and Black Bean Soup, start by roasting the acorn squash in the oven until it's tender, then scoop out the flesh and puree it in a blender. This soup is a hearty and comforting blend of roasted acorn squash, black beans, and aromatic spices. The roasted squash adds a rich and velvety texture, while the black beans provide a boost of protein and fiber. This recipe is perfect for a chilly fall or winter evening, and it's also a great way to use up any leftover squash or beans you may have on hand.

  • 1 large acorn squash
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Optional: sour cream, diced tomatoes, or shredded cheese for toppings
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To cook the soup, preheat the oven to 400°F (200°C) and roast the acorn squash for about 45 minutes, or until it's tender when pierced with a fork. Scoop out the flesh and puree it in a blender or food processor until smooth.

In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until softened, about 5 minutes. Add the black beans, vegetable broth, cumin, smoked paprika, salt, and pepper, and stir to combine. Bring the mixture to a simmer and let cook for 20-25 minutes, or until the flavors have melded together and the soup has thickened slightly.

Stir in the pureed squash and let cook for an additional 5-10 minutes, or until heated through.

When cooking this dish, be sure to handle the hot squash carefully when scooping out the flesh, as it can be slippery and cause burns. Also, if using a blender to puree the squash, be sure to let it cool slightly first to avoid splatters.

Additionally, feel free to customize the soup to your taste by adding your favorite toppings, such as a dollop of sour cream, some diced tomatoes, or a sprinkle of shredded cheese. You can also make this recipe in advance and refrigerate or freeze it for later use, making it a convenient and delicious option for a quick weeknight dinner.

Stuffed Acorn Squash With Wild Rice

To make stuffed acorn squash with wild rice, begin by preheating the oven to 400°F (200°C). This dish is a perfect blend of flavors and textures, combining the sweetness of roasted acorn squash with the earthiness of wild rice and the savory taste of herbs and spices.

The preparation involves roasting the squash until it's tender, while simultaneously cooking the wild rice and preparing the filling. This recipe is ideal for a fall evening, offering a hearty and comforting meal that celebrates the season's bounty.

  • 2 large acorn squash
  • 1 cup wild rice
  • 2 cups water or vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

Cook the wild rice according to the package instructions using the water or broth, and set it aside. Cut the acorn squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet, cut side up, and roast in the oven for about 30 minutes, or until the flesh is tender.

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In a skillet, heat the olive oil over medium heat and sauté the onion and garlic until softened. Add the cooked wild rice, sage, salt, and pepper to the skillet, stirring to combine. Fill the roasted squash halves with the wild rice mixture and return to the oven for an additional 10 to 15 minutes to heat through.

When cooking stuffed acorn squash with wild rice, it's essential to choose squash that's heavy for its size and has a hard, dense skin, as these will be sweeter and have a better texture.

Additionally, be careful not to overcook the squash, as it can become too soft and lose its shape. The filling can be customized with other ingredients such as diced mushrooms, chopped nuts, or dried cranberries to add more flavor and texture.

Finally, consider serving this dish as a main course or as a side dish for a special occasion, as it presents beautifully and offers a deliciously unique taste experience.

Mashed Acorn Squash With Garlic and Cream

garlic cream acorn squash

Mashed Acorn Squash With Garlic and Cream is a delicious and comforting side dish perfect for the fall season. It combines the natural sweetness of acorn squash with the pungency of garlic and the richness of cream, creating a flavor profile that's both soothing and indulgent. This recipe is relatively easy to prepare and can be served alongside a variety of main courses, from roasted meats to vegetarian options.

The key to achieving the best flavor is to roast the squash until it's tender, which brings out its natural sweetness, and then to balance that sweetness with the savory elements of garlic and cream.

  • 2 medium acorn squashes
  • 3 cloves of garlic, peeled and minced
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

To cook the Mashed Acorn Squash With Garlic and Cream, start by preheating the oven to 400°F (200°C). Cut the acorn squashes in half lengthwise and scoop out the seeds. Place them on a baking sheet, cut side up, and roast for about 45 minutes, or until the flesh is tender when pierced with a fork.

Scoop the flesh into a bowl and add the minced garlic, heavy cream, and unsalted butter. Mash everything together until smooth and creamy, seasoning with salt and pepper to taste. The mixture should be well combined but still retain some texture from the squash.

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When cooking Mashed Acorn Squash With Garlic and Cream, it's essential to not overmix the squash flesh, as this can make it overly sticky and unappealing. Additionally, the amount of garlic can be adjusted according to personal taste, and for an extra burst of flavor, roasted garlic can be used instead of raw garlic.

It's also worth noting that this dish can be made ahead of time and refrigerated or frozen for later use, making it a convenient option for meal planning. Finally, garnishing with chopped fresh parsley can add a pop of color and freshness to the dish, enhancing its visual appeal.

Grilled Acorn Squash With Lemon and Sage

Grilled acorn squash with lemon and sage is a delicious and flavorful side dish that's perfect for fall and winter meals. The slightly smoky flavor from the grill complements the natural sweetness of the acorn squash, while the lemon and sage add a bright and herbaceous note. This recipe is relatively simple to make and can be prepared in about 30 minutes, making it a great option for a quick and easy side dish.

To start, you'll need to preheat your grill to medium-high heat and prepare the acorn squash by cutting it in half and scooping out the seeds.

  • 2 acorn squash
  • 2 lemons
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh sage
  • Salt and pepper to taste
  • 1 tablespoon honey

To cook the grilled acorn squash with lemon and sage, start by brushing the cut side of the acorn squash with olive oil and seasoning with salt, pepper, and chopped sage. Place the squash on the grill, cut side down, and cook for about 5 minutes, or until it develops a nice char.

Flip the squash over and cook for an additional 10-15 minutes, or until it's tender and caramelized. While the squash is cooking, mix the lemon juice and honey in a small bowl. Once the squash is done, brush it with the lemon and honey mixture and serve hot.

When cooking grilled acorn squash with lemon and sage, it's a good idea to choose a ripe but firm acorn squash, as it will hold up better to grilling. You should also make sure to oil the grates of the grill before cooking the squash to prevent it from sticking.

Additionally, don't be afraid to get creative with the recipe by adding other herbs or spices to the lemon and honey mixture, such as garlic or paprika, to give the dish an extra boost of flavor.

Finally, consider serving the grilled acorn squash as a side dish for a fall or winter holiday meal, such as Thanksgiving or Christmas, as it's a delicious and seasonal option that's sure to impress your guests.


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