12 Delicious Roasted Acorn Squash Dishes for Fall Cooking
Fall brings the perfect time to enjoy roasted acorn squash in countless delicious ways. This versatile winter vegetable transforms into amazing stuffed dishes, creamy soups, and flavorful sides.
These twelve recipes showcase how acorn squash can become the star of your autumn meals with simple ingredients and easy techniques.
01. Mediterranean-Style Stuffed Acorn Squash
Tender roasted acorn squash filled with a savory mixture of chickpeas, golden raisins, and fluffy couscous. The squash gets brushed with butter and brown sugar for incredible caramelized flavor.
Ingredients: 2 medium acorn squash, 1 cup cooked couscous, 1 can chickpeas (drained), ⅓ cup golden raisins, 3 tablespoons butter, 2 tablespoons brown sugar, 1 small onion (diced), 2 cloves garlic (minced), salt and pepper to taste.
How To Make Mediterranean-Style Stuffed Acorn Squash
1. Cut acorn squash in half lengthwise and scoop out all seeds and stringy pulp. Score the flesh in a crosshatch pattern about ½-inch deep to help it cook evenly and absorb flavors better.
2. Mix butter with brown sugar until smooth, then brush this mixture generously over the cut surfaces and inside cavities. Season with salt and pepper before placing cut-side down on a baking sheet.
3. Roast at 400°F for 35-40 minutes until the flesh is fork-tender and lightly caramelized around the edges.
4. Meanwhile, sauté diced onion and garlic until fragrant, then stir in cooked couscous, chickpeas, and raisins. Season with salt and pepper.
5. Fill each roasted squash half with the couscous mixture and bake for another 10 minutes until heated through and golden on top.
02. Creamy Roasted Acorn Squash Soup
Silky smooth soup made from roasted acorn squash blended with aromatic vegetables and warm spices. Half-and-half creates the perfect creamy texture without being too heavy.
Ingredients: 2 large acorn squash, 2 tablespoons butter, 1 large onion (chopped), 2 carrots (chopped), 3 cloves garlic (minced), 4 cups chicken stock, ½ teaspoon nutmeg, ½ teaspoon cinnamon, ½ cup half-and-half, salt and pepper to taste.
How To Make Creamy Roasted Acorn Squash Soup
1. Cut acorn squash in half, remove seeds, and place cut-side down on a baking sheet. Roast at 425°F for 45 minutes until the flesh is completely tender and easily pierced with a fork.
2. Let squash cool slightly, then scoop out all the flesh and set aside. You should have about 3-4 cups of roasted squash flesh.
3. Heat butter in a large pot over medium heat and sauté onion and carrots until softened, about 8 minutes. Add garlic and cook for another minute until fragrant.
4. Add roasted squash flesh, chicken stock, nutmeg, and cinnamon to the pot. Bring to a boil, then simmer for 15 minutes to blend all the flavors together.
5. Use an immersion blender to puree the soup until completely smooth, then stir in half-and-half and season with salt and pepper to taste.
03. Apple-Stuffed Baked Acorn Squash
Sweet and savory acorn squash filled with a cozy mixture of tender apples, celery, and onions. Maple syrup and cinnamon make this dish smell absolutely incredible while baking.
Ingredients: 2 medium acorn squash, 3 large apples (diced), 2 celery stalks (chopped), 1 medium onion (diced), 3 tablespoons maple syrup, 1 teaspoon cinnamon, 2 tablespoons olive oil, 1 tablespoon butter, salt and pepper to taste.
How To Make Apple-Stuffed Baked Acorn Squash
1. Cut acorn squash in half lengthwise and scoop out seeds completely. Score the flesh in a diamond pattern and brush with olive oil, then season with salt and pepper.
2. Place squash cut-side down on a baking sheet and roast at 375°F for 30 minutes until the flesh starts to soften but still holds its shape.
3. Heat butter in a large skillet over medium heat and cook diced onion and celery until softened, about 6 minutes. Add diced apples and cook for another 5 minutes until they start to caramelize.
4. Stir in maple syrup and cinnamon, cooking for 2 more minutes until the mixture is fragrant and well-coated. Season with salt and pepper to taste.
5. Turn squash cut-side up and fill each cavity with the apple mixture. Bake for another 15-20 minutes until the squash is fork-tender and the filling is golden brown on top.
04. Fall Harvest Stuffed Acorn Squash
Hearty acorn squash filled with maple breakfast sausage, warm spices, and brown sugar. This recipe creates an elegant dish that’s perfect for entertaining during autumn gatherings.
Ingredients: 2 large acorn squash, 1 pound maple breakfast sausage, 1 small onion (diced), ½ cup dark brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 2 tablespoons butter, ½ cup breadcrumbs, salt and pepper to taste.
How To Make Fall Harvest Stuffed Acorn Squash
1. Cut acorn squash in half lengthwise and remove all seeds and pulp. Brush the cut surfaces with melted butter and season generously with salt and pepper.
2. Place squash cut-side down on a baking sheet and roast at 400°F for 25 minutes until the flesh begins to soften but still maintains its structure.
3. Cook maple sausage in a large skillet over medium-high heat, breaking it up as it cooks until browned and crispy, about 8 minutes. Remove sausage and set aside.
4. In the same skillet, cook diced onion until softened, then return sausage to the pan. Add brown sugar, cinnamon, and nutmeg, stirring until well combined and fragrant.
5. Turn squash cut-side up and fill with the sausage mixture. Top with breadcrumbs and bake for another 20 minutes until the squash is fork-tender and the topping is golden brown.
6. Let rest for 5 minutes before serving to allow the flavors to settle and the filling to set properly.
05. Herb-Crusted Parmesan Acorn Squash
Simple roasted acorn squash elevated with fresh thyme, grated Parmesan cheese, and olive oil. This healthy side dish requires just five ingredients but delivers incredible flavor.
Ingredients: 2 medium acorn squash, ⅓ cup grated Parmesan cheese, 2 tablespoons fresh thyme leaves, 3 tablespoons olive oil, salt and pepper to taste.
How To Make Herb-Crusted Parmesan Acorn Squash
1. Cut acorn squash into 1-inch thick rings and remove seeds from each piece. Pat the rings completely dry with paper towels to ensure the cheese adheres properly.
2. Arrange squash rings on a large baking sheet lined with parchment paper. Brush both sides generously with olive oil and season with salt and pepper.
3. Combine grated Parmesan cheese with fresh thyme leaves in a small bowl, mixing well to distribute the herbs evenly throughout the cheese.
4. Sprinkle the Parmesan-thyme mixture over the top of each squash ring, pressing gently to help it stick to the oiled surface.
5. Roast at 425°F for 25-30 minutes until the squash is fork-tender and the cheese is golden brown and crispy on top. Serve immediately while the cheese is still bubbly.
06. Autumn Harvest Acorn Squash Salad
Impressive fall salad featuring roasted acorn squash with warm spices and a slightly sweet dressing. This colorful dish looks complicated but comes together surprisingly easily.
Ingredients: 1 large acorn squash (cubed), 6 cups mixed greens, ½ cup dried cranberries, ½ cup toasted pecans, ¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt and pepper to taste.
How To Make Autumn Harvest Acorn Squash Salad
1. Cut acorn squash into 1-inch cubes, removing all skin and seeds. Toss with 2 tablespoons olive oil, salt, and pepper until evenly coated.
2. Spread squash cubes on a baking sheet in a single layer and roast at 400°F for 25-30 minutes until tender and lightly caramelized around the edges.
3. While squash roasts, whisk together remaining olive oil, balsamic vinegar, honey, and Dijon mustard until smooth and well combined. Season the dressing with salt and pepper.
4. Arrange mixed greens on serving plates and top with warm roasted squash cubes, dried cranberries, and toasted pecans.
5. Drizzle the honey-balsamic dressing over each salad just before serving to prevent the greens from wilting. The contrast of warm squash and cool greens is perfect.
07. Simple Garlic Butter Acorn Squash
Five-ingredient roasted acorn squash seasoned with fragrant garlic, butter, and basic seasonings. This versatile side dish pairs beautifully with any fall meal.
Ingredients: 2 medium acorn squash, 4 tablespoons butter (melted), 3 cloves garlic (minced), salt and pepper to taste.
How To Make Simple Garlic Butter Acorn Squash
1. Cut acorn squash in half lengthwise and scoop out all seeds and stringy pulp. Score the flesh in a crosshatch pattern about ½-inch deep.
2. Mix melted butter with minced garlic in a small bowl, stirring well to combine. Let this mixture sit for 5 minutes to allow the garlic flavor to infuse into the butter.
3. Brush the garlic butter generously over the cut surfaces and into the scored flesh. Season each half with salt and pepper, making sure to get seasoning into all the crevices.
4. Place squash cut-side up on a baking sheet and roast at 400°F for 40-45 minutes until the flesh is fork-tender and golden brown around the edges.
5. Let rest for 5 minutes before serving to allow the garlic butter to settle into the flesh. The scored pattern makes it easy to scoop out perfect portions.
08. Honey Cinnamon Roasted Acorn Squash
Caramelized acorn squash drizzled with honey and cinnamon, then topped with crumbled cheese and crunchy almonds. This sweet and savory combination creates an unforgettable flavor profile.
Ingredients: 2 large acorn squash, ⅓ cup honey, 2 teaspoons cinnamon, ½ cup crumbled goat cheese, ½ cup sliced almonds, 2 tablespoons olive oil, salt and pepper to taste.
How To Make Honey Cinnamon Roasted Acorn Squash
1. Cut acorn squash into thick wedges, removing seeds and skin. Arrange on a baking sheet and brush with olive oil, then season with salt and pepper.
2. Mix honey with cinnamon in a small bowl until well combined. Drizzle this mixture over the squash wedges, making sure each piece is evenly coated.
3. Roast at 425°F for 30-35 minutes until the squash is tender and beautifully caramelized, with golden brown edges that look almost candy-like.
4. Remove from oven and immediately sprinkle with crumbled goat cheese and sliced almonds while the squash is still hot so the cheese softens slightly.
5. Return to oven for 3-5 minutes just to warm the toppings and lightly toast the almonds. Serve immediately while the cheese is creamy and almonds are fragrant.
09. Brandy-Glazed Cherry Acorn Squash
Elegant roasted acorn squash seasoned with warm nutmeg and topped with a rich cherry brandy sauce. The amazing aroma of this dish will fill your kitchen with holiday spirit.
Ingredients: 2 medium acorn squash, ½ teaspoon nutmeg, ⅓ cup dried cherries, ¼ cup brandy, 2 tablespoons butter, 2 tablespoons brown sugar, 1 tablespoon olive oil, salt and pepper to taste.
How To Make Brandy-Glazed Cherry Acorn Squash
1. Cut acorn squash in half lengthwise and remove seeds completely. Score the flesh and brush with olive oil, then season with nutmeg, salt, and pepper.
2. Place squash cut-side down on a baking sheet and roast at 375°F for 35-40 minutes until fork-tender and lightly caramelized.
3. While squash roasts, combine dried cherries with brandy in a small saucepan. Let cherries soak for 10 minutes to plump up and absorb the brandy flavor.
4. Add butter and brown sugar to the cherry mixture and simmer over medium heat for 5-8 minutes until the sauce thickens and becomes glossy.
5. Turn roasted squash cut-side up and spoon the warm cherry brandy sauce into each cavity. The sauce will soak into the scored flesh, creating incredible flavor in every bite.
10. Cheddar-Topped Comfort Acorn Squash
Cozy comfort food featuring tender roasted acorn squash topped with melted sharp Cheddar cheese. Fresh chopped parsley adds a bright pop of color and flavor.
Ingredients: 2 medium acorn squash, 1 cup sharp Cheddar cheese (shredded), 2 tablespoons fresh parsley (chopped), 2 tablespoons butter, salt and pepper to taste.
How To Make Cheddar-Topped Comfort Acorn Squash
1. Cut acorn squash in half lengthwise and scoop out all seeds and pulp. Score the flesh deeply in a crosshatch pattern to help it cook evenly.
2. Brush each half with melted butter, making sure to get butter into all the scored lines. Season generously with salt and pepper.
3. Place squash cut-side up on a baking sheet and roast at 400°F for 35-40 minutes until the flesh is completely tender when pierced with a fork.
4. Remove from oven and immediately top each half with shredded Cheddar cheese, spreading it evenly over the surface and into the scored flesh.
5. Return to oven for 5-7 minutes until the cheese is completely melted and starting to bubble and brown slightly around the edges.
6. Garnish with fresh chopped parsley before serving. The bright green herbs provide a beautiful contrast to the golden melted cheese.
11. Sausage and Fruit Stuffed Acorn Squash
Hearty acorn squash filled with savory kielbasa, sweet apples, tart cranberries, and creamy provolone cheese. This complete meal works perfectly as either a side dish or main course.
Ingredients: 2 large acorn squash, 8 oz kielbasa (sliced), 2 large apples (diced), ½ cup dried cranberries, 2 medium potatoes (cubed), 1 cup provolone cheese (shredded), 1 small onion (diced), 2 tablespoons olive oil, salt and pepper to taste.
How To Make Sausage and Fruit Stuffed Acorn Squash
1. Cut acorn squash in half lengthwise and remove seeds completely. Brush with olive oil and season with salt and pepper, then roast cut-side down at 400°F for 25 minutes.
2. Meanwhile, cook cubed potatoes in boiling salted water for 8-10 minutes until just tender but still firm. Drain well and set aside.
3. Heat a large skillet over medium-high heat and cook sliced kielbasa until browned and crispy on both sides, about 6 minutes total. Remove and set aside.
4. In the same skillet, cook diced onion until softened, then add diced apples and cook for 3-4 minutes until they start to caramelize slightly.
5. Return kielbasa to the skillet along with cooked potatoes and dried cranberries. Stir everything together and season with salt and pepper.
6. Turn squash cut-side up and fill with the sausage mixture, then top with shredded provolone cheese.
7. Bake for another 15-20 minutes until the squash is fork-tender and the cheese is melted and golden brown on top.
12. Mushroom Farro Stuffed Acorn Squash
Sophisticated acorn squash filled with nutty farro, earthy maitake mushrooms, and sweet dried cranberries. A splash of Riesling wine adds elegant depth to this gourmet dish.
Ingredients: 2 large acorn squash, 1 cup cooked farro, 8 oz maitake mushrooms (chopped), ½ cup dried cranberries, ½ cup chopped pecans, ¼ cup Riesling wine, 2 tablespoons fresh parsley (chopped), 2 tablespoons olive oil, 1 tablespoon butter, salt and pepper to taste.
How To Make Mushroom Farro Stuffed Acorn Squash
1. Cut acorn squash in half lengthwise and scoop out seeds completely. Score the flesh and brush with olive oil, then season with salt and pepper.
2. Place squash cut-side down on a baking sheet and roast at 400°F for 30 minutes until the flesh is tender but still holds its shape well.
3. Heat butter in a large skillet over medium-high heat and cook chopped maitake mushrooms until golden brown and crispy, about 8-10 minutes. Season with salt and pepper.
4. Add Riesling wine to the mushrooms and cook for 2-3 minutes until the wine reduces and creates a glossy coating on the mushrooms.
5. Stir in cooked farro, dried cranberries, and chopped pecans, mixing everything together until well combined and heated through.
6. Turn squash cut-side up and fill each cavity with the farro mixture, packing it down gently to fit as much filling as possible.
7. Bake for another 15 minutes until heated through, then garnish with fresh chopped parsley before serving for a beautiful finishing touch.
Final Thoughts
These roasted acorn squash recipes showcase the incredible versatility of this beloved fall vegetable. From simple garlic butter preparations to elegant stuffed varieties, there’s something here for every taste preference.
Whether you’re cooking for family dinners or entertaining guests, these recipes will help you create memorable autumn meals that celebrate the season’s best flavors.
