Best 4 Autumn Acorn Squash Recipes
Welcome to the delightful world of autumn flavors with our collection of acorn squash recipes. These versatile and nutritious squashes are transformed into culinary masterpieces that will tantalize your taste buds. From savory stuffed acorn squash to sweet and tangy roasted squash, our recipes cater to a range of preferences. Embark on a culinary journey as we explore the diverse flavors and textures of acorn squash, making it the star of your autumn table.
Check out the recipes below so you can choose the best recipe for yourself!
AUTUMN STUFFED ACORN SQUASH
I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August!
Provided by CleopatrasCat
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
- Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
- Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.
Nutrition Facts : Calories 505.9 calories, Carbohydrate 49.3 g, Cholesterol 72.6 mg, Fat 27.7 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 1084.9 mg, Sugar 16.7 g
AUTUMN BAKED ACORN SQUASH
A tasty acorn squash recipe that is full of flavor but not too sweet. It is full of autumn favorites...
Provided by Chef Buggsy Mate
Categories Low Protein
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cut squash in half from top to bottom and scoop out seeds.
- Slice a thin strip off the bottom of the halves so that the squash does not rock when placed in a baking dish.
- Place the slices form both apples in the cavity of the squash.
- Drizzle honey over the apple slices.
- Sprinkle brown sugar and cinnamon over the apples, make sure to get the edges of the squash too.
- Top apple slices with the cranberries and chopped pecans. Dot with butter.
- Place in oven and bake 1-1/2 hours or until squash is fork tender.
SAVORY AUTUMN STUFFED ACORN SQUASH
A delicious way to incorporate the flavors of fall. This acorn squash can be tweaked to your taste with other seasonings, but I recommend trying this variety first.
Provided by Cassie
Categories Meat and Poultry Recipes Pork Sausage
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Dot cut sides and cavity of squash halves with butter. Sprinkle with allspice, salt, and pepper. Place squash in a large roasting pan, cut-sides up.
- Bake in the preheated oven until squash is fork tender, yet still holds its shape, 30 to 40 minutes. Remove from the oven and lower heat to 350 degrees F (175 degrees C).
- Meanwhile, fry pork sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate. Drain and discard all but 2 teaspoons of fat from the skillet. Add onion to the skillet, and saute until brown, about 4 minutes. Stir in apples, mushrooms, and carrot; saute until carrots are cooked but still firm, 5 to 7 minutes.
- Add sausage and water to the skillet and bring to a boil. Stir in stuffing mix, cover, and remove from the heat. Allow to sit, undisturbed, for 5 minutes. Uncover and season with sage, salt, and pepper. Stir in egg and parsley. Distribute stuffing mixture amongst 4 squash halves, mounding up stuffing if necessary.
- Cover and bake in the 350 degrees F (175 degrees C) oven until egg is set, about 20 minutes. Uncover, and bake for another 10 minutes.
Nutrition Facts : Calories 871.4 calories, Carbohydrate 55.8 g, Cholesterol 178.9 mg, Fat 54.6 g, Fiber 5.6 g, Protein 39.1 g, SaturatedFat 19.5 g, Sodium 2796 mg, Sugar 17.4 g
AUTUMN ACORN SQUASH
This quick and easy dish is a meal in itself. I serve this quite often during the fall and winter months. I was born and raised on eastern Long Island and am whole-heartedly a country person.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.
Nutrition Facts :
Tips:
- Choose the right squash: Acorn squash with a dark green rind and a deep orange interior are ripe and flavorful. Avoid squash with blemishes or soft spots.
- Prepare the squash: Cut the squash in half lengthwise, scoop out the seeds, and brush the cut sides with olive oil.
- Roast the squash: Place the squash halves on a baking sheet lined with parchment paper. Roast in a preheated oven at 400°F for 30-40 minutes, or until the squash is tender when pierced with a fork.
- Stuff the squash: Once the squash is roasted, remove from the oven and let cool slightly. Stuff the squash halves with your favorite fillings, such as roasted vegetables, cooked grains, and cheese.
- Bake the stuffed squash: Place the stuffed squash halves back in the oven and bake for an additional 15-20 minutes, or until the filling is heated through.
- Serve the squash: Serve the stuffed acorn squash hot or warm. You can garnish with fresh herbs, nuts, or seeds.
Conclusion:
Autumn acorn squash is a versatile and delicious vegetable that can be enjoyed in many different ways. Whether you roast it, stuff it, or soup it, acorn squash is a surefire way to add some fall flavor to your meals. So next time you're looking for a hearty and satisfying dish, give acorn squash a try.
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