20 Delicious Acorn Squash Recipes for Vegetarians

Get ready to fall in love with acorn squash all over again! As autumn settles in, this sweet, nutty squash becomes the star of cozy vegetarian meals. Whether you’re craving quick weeknight dinners, impressive holiday sides, or comforting soups, we’ve gathered 20 mouthwatering recipes that showcase its versatility. Let’s dive into these delicious ways to enjoy this seasonal favorite—your next go-to dish is waiting!

Roasted Acorn Squash with Maple Syrup

Remember those cozy fall days when you crave something warm and sweet? Roasted acorn squash with maple syrup is your answer. It’s simple, comforting, and fills your kitchen with the best autumn aroma.

Ingredients

• For the squash:
  • 1 medium acorn squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
• For the glaze:
  • 3 tablespoons maple syrup
  • 1 tablespoon melted butter
  • 1/4 teaspoon cinnamon

Instructions

1. Preheat your oven to 400°F.
2. Cut the acorn squash in half lengthwise using a sharp chef’s knife. Tip: Place a damp towel under your cutting board to prevent slipping.
3. Scoop out all the seeds and stringy pulp from each squash half with a spoon.
4. Brush the cut sides of the squash evenly with 2 tablespoons of olive oil.
5. Sprinkle 1/2 teaspoon of salt evenly over the oiled squash halves.
6. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
7. Roast the squash at 400°F for 25 minutes. Tip: Roasting cut-side down helps the squash caramelize and become tender.
8. While the squash roasts, whisk together 3 tablespoons of maple syrup, 1 tablespoon of melted butter, and 1/4 teaspoon of cinnamon in a small bowl.
9. After 25 minutes, remove the baking sheet from the oven and carefully flip the squash halves cut-side up.
10. Brush the maple syrup mixture evenly over the cut sides of the squash.
11. Return the squash to the oven and roast for another 15 minutes at 400°F. Tip: The squash is ready when you can easily pierce the flesh with a fork and the edges are golden brown.
12. Remove the squash from the oven and let it cool for 5 minutes before serving.

What makes this dish special is the tender, almost creamy squash paired with that sweet, buttery glaze. Serve it alongside roasted chicken or spoon it over a bed of quinoa for a hearty vegetarian meal—it’s versatile enough to shine any way you plate it.

Stuffed Acorn Squash with Quinoa and Spinach

Just when you need a cozy, satisfying meal that feels fancy but comes together easily, stuffed acorn squash hits the spot. You get sweet, tender squash filled with hearty quinoa and fresh spinach—it’s a complete dinner in one neat package.

Ingredients

• For the squash:
  • 2 medium acorn squash, halved and seeded
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups fresh spinach
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 cup toasted pecans, chopped

Instructions

1. Preheat your oven to 400°F.
2. Brush the cut sides of the acorn squash halves with 1 tbsp olive oil.
3. Sprinkle the squash with 1/2 tsp salt.
4. Place the squash cut-side down on a baking sheet lined with parchment paper.
5. Roast the squash for 30 minutes, or until the flesh is easily pierced with a fork.
6. While the squash roasts, rinse 1 cup quinoa thoroughly in a fine-mesh strainer to remove any bitterness.
7. Combine the rinsed quinoa and 2 cups vegetable broth in a medium saucepan.
8. Bring the quinoa to a boil over high heat.
9. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes.
10. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes to absorb any remaining liquid.
11. Fluff the quinoa with a fork to separate the grains.
12. Heat 1 tbsp olive oil in a large skillet over medium heat.
13. Add 1 diced yellow onion to the skillet and cook for 5 minutes, stirring occasionally, until softened.
14. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
15. Stir in 4 cups fresh spinach and cook for 2-3 minutes, until wilted.
16. Add the cooked quinoa to the skillet.
17. Season the mixture with 1/2 tsp dried thyme and 1/4 tsp black pepper.
18. Stir everything together until well combined.
19. Remove the roasted squash from the oven and flip them cut-side up.
20. Divide the quinoa-spinach filling evenly among the four squash halves.
21. Sprinkle 1/4 cup chopped toasted pecans over the filling.
22. Return the stuffed squash to the oven and bake for 10 minutes at 400°F to warm through.

That creamy quinoa and wilted spinach soak up the squash’s natural sweetness, while the pecans add a satisfying crunch. Try serving each half on a bed of peppery arugula for extra freshness, or crumble a little feta over the top if you want a tangy twist.

Curried Acorn Squash Soup

Unexpectedly chilly evenings call for something warm and comforting, and this curried acorn squash soup is just the ticket. You’ll love how the natural sweetness of the squash pairs with warm curry spices. It’s the perfect cozy meal to whip up when you need a little comfort in a bowl.

Ingredients

For roasting the squash:

• 2 medium acorn squash, halved and seeded
• 2 tablespoons olive oil
• 1 teaspoon salt

For the soup base:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tablespoon maple syrup
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F.
2. Brush the cut sides of the acorn squash halves with 2 tablespoons olive oil.
3. Sprinkle the squash halves with 1 teaspoon salt.
4. Place the squash cut-side down on a baking sheet lined with parchment paper.
5. Roast for 45 minutes until the squash is tender when pierced with a fork.
6. Let the squash cool for 10 minutes until safe to handle.
7. Scoop the squash flesh from the skins into a bowl.
8. Heat 1 tablespoon olive oil in a large pot over medium heat.
9. Add the chopped onion and cook for 5 minutes until translucent.
10. Add the minced garlic and cook for 1 minute until fragrant.
11. Sprinkle in the curry powder and ground cumin, stirring constantly for 30 seconds to toast the spices.
12. Add the roasted squash flesh to the pot.
13. Pour in the 4 cups vegetable broth and bring to a simmer.
14. Cook for 10 minutes, allowing the flavors to meld together.
15. Use an immersion blender to puree the soup until completely smooth.
16. Stir in the 1 cup coconut milk, 1 tablespoon maple syrup, and 1/2 teaspoon black pepper.
17. Heat for 3 more minutes until warmed through.

You’ll notice the soup has a wonderfully velvety texture that’s neither too thick nor too thin. The curry adds just enough warmth without being overwhelming, while the coconut milk brings a subtle creaminess. Try topping it with toasted pumpkin seeds for some crunch or a drizzle of coconut milk for presentation.

Acorn Squash and Black Bean Tacos

Unbelievably, these tacos turn humble acorn squash into something magical. You’ll love how the sweet squash pairs with smoky black beans, all wrapped up in warm tortillas. It’s the perfect meatless Monday meal that even carnivores will devour.

Ingredients

For the squash filling:
– 1 medium acorn squash (about 2 pounds)
– 2 tablespoons olive oil
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt

For the bean mixture:
– 1 can (15 ounces) black beans, rinsed and drained
– 1/2 cup diced red onion
– 1 tablespoon lime juice
– 1/4 cup chopped fresh cilantro

For assembly:
– 8 small corn tortillas
– 1/2 cup crumbled cotija cheese
– 1 avocado, sliced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the acorn squash in half lengthwise and scoop out the seeds with a spoon.
3. Slice each squash half into 1/2-inch thick half-moons, leaving the skin on for easier handling.
4. Toss the squash pieces with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
5. Arrange the squash in a single layer on the prepared baking sheet.
6. Roast for 25-30 minutes until the edges are caramelized and the squash is fork-tender.
7. While the squash roasts, combine black beans, red onion, lime juice, and cilantro in a medium bowl.
8. Warm the corn tortillas by heating them in a dry skillet over medium heat for 30 seconds per side, or until pliable.
9. Assemble tacos by placing 2-3 squash pieces on each tortilla, followed by the black bean mixture.
10. Top each taco with crumbled cotija cheese and avocado slices.

Perfectly balanced between sweet and savory, these tacos offer tender squash against creamy avocado. The crispy tortilla edges provide nice textural contrast to the soft fillings. Try serving them with extra lime wedges for squeezing over the top, or add a dollop of Greek yogurt for creaminess.

Baked Acorn Squash with Lentil and Kale Filling

Baked acorn squash is one of those cozy fall dishes that just feels like a warm hug. You get sweet, tender squash filled with hearty lentils and earthy kale – it’s the perfect balance of comforting and nutritious. Let’s get cooking!

Ingredients

For the squash:

– 2 medium acorn squash
– 2 tbsp olive oil
– 1 tsp salt

For the filling:

– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup brown lentils
– 2 cups vegetable broth
– 4 cups chopped kale
– 1 tsp dried thyme
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Cut each acorn squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides of the squash with 2 tbsp olive oil and sprinkle with 1 tsp salt.
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Bake for 35-40 minutes until the squash is tender when pierced with a fork.
6. While the squash bakes, heat 1 tbsp olive oil in a large skillet over medium heat.
7. Add the diced onion and cook for 5-7 minutes until translucent and softened.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Stir in 1 cup brown lentils, 2 cups vegetable broth, 1 tsp dried thyme, and 1/2 tsp black pepper.
10. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
11. Stir in 4 cups chopped kale and cook for 3-4 minutes until the kale has wilted.
12. Remove the baked squash from the oven and flip them cut-side up.
13. Divide the lentil and kale filling evenly among the four squash halves.
14. Return the filled squash to the oven and bake for 10 more minutes.
15. Remove from oven and let rest for 5 minutes before serving.

When you cut into this dish, you’ll love how the creamy squash contrasts with the toothsome lentils and slightly crisp kale. The natural sweetness of the roasted squash pairs beautifully with the savory, earthy filling. Try serving it with a dollop of Greek yogurt or sprinkling some toasted pumpkin seeds on top for extra crunch.

Acorn Squash Risotto with Sautéed Mushrooms

Fall just got cozier with this creamy risotto that combines sweet roasted squash with earthy mushrooms. You’ll love how the flavors meld together in this comforting bowl. It’s the perfect dinner for those crisp autumn evenings when you want something special but not complicated.

Ingredients

For the roasted squash:

• 1 medium acorn squash, halved and seeded
• 2 tablespoons olive oil
• 1/2 teaspoon salt

For the risotto:

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 6 cups vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter

For the mushrooms:

• 8 ounces cremini mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 2 tablespoons fresh thyme leaves

Instructions

1. Preheat your oven to 400°F.
2. Brush the cut sides of the acorn squash halves with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt.
3. Place the squash cut-side down on a baking sheet and roast for 35-40 minutes until tender when pierced with a fork.
4. Let the squash cool for 10 minutes, then scoop out the flesh and mash it with a fork.
5. Heat 1 tablespoon olive oil in a large pot over medium heat.
6. Add the diced onion and cook for 5 minutes until translucent.
7. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
8. Add 1 1/2 cups Arborio rice and toast for 2 minutes, stirring constantly until the grains look slightly translucent around the edges.
9. Pour in 1/2 cup white wine and cook while stirring until the liquid is fully absorbed.
10. Add 1 cup of warm vegetable broth and stir continuously until the liquid is absorbed.
11. Continue adding broth 1 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
12. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium-high heat.
13. Add 8 ounces sliced cremini mushrooms and cook for 6-8 minutes until browned and tender.
14. Stir in 2 minced garlic cloves, 1/4 teaspoon black pepper, and 2 tablespoons fresh thyme leaves, cooking for 1 more minute.
15. When the risotto is creamy and the rice is tender but still slightly firm to the bite (after about 25 minutes total cooking time), stir in the mashed squash.
16. Remove the risotto from heat and stir in 1/2 cup Parmesan cheese and 2 tablespoons butter until melted and creamy.
17. Fold in the sautéed mushroom mixture.

Unbelievably creamy with little bursts of sweet squash and savory mushrooms in every bite. The risotto has this luxurious texture that’s both comforting and elegant. Try topping it with extra Parmesan and a drizzle of truffle oil for a restaurant-worthy finish that’ll impress any dinner guest.

Herb-Roasted Acorn Squash Slices

Finally, you’ve found a cozy, fuss-free side dish that feels fancy but is totally doable on a busy weeknight. These herb-roasted acorn squash slices are sweet, savory, and caramelized to perfection—just the thing to brighten up your dinner plate. You’ll love how simple they are to pull together with ingredients you probably already have on hand.

Ingredients

• For the squash:
  • 1 medium acorn squash (about 2 lbs)
  • 2 tablespoons olive oil
• For the seasoning:
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F.
2. Slice the acorn squash in half lengthwise using a sharp chef’s knife.
3. Scoop out the seeds and stringy pulp from each half with a spoon.
4. Place each squash half cut-side down on the cutting board.
5. Slice the squash into 1/2-inch thick half-moons.
6. In a large bowl, toss the squash slices with 2 tablespoons of olive oil until evenly coated.
7. Sprinkle 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the squash.
8. Toss everything together until the seasoning is evenly distributed.
9. Arrange the squash slices in a single layer on a parchment-lined baking sheet.
10. Roast in the preheated 400°F oven for 25 minutes.
11. Flip each slice with tongs after 25 minutes.
12. Roast for another 10–15 minutes, or until the edges are golden brown and caramelized.

So tender inside with crispy, caramelized edges, these squash slices have a wonderful sweet-and-savory balance from the thyme and garlic. Try serving them over a bed of creamy polenta or alongside roasted chicken for a comforting, complete meal that’s as pretty as it is delicious.

Acorn Squash Mash with Garlic and Chives

Craving something cozy and comforting as the weather cools down? You’ve got to try this acorn squash mash—it’s like mashed potatoes’ sophisticated autumn cousin. With roasted garlic and fresh chives, it’s creamy, savory, and perfect for your next dinner side.

Ingredients

• For the squash:
  • 2 medium acorn squashes (about 3 lbs total)
  • 2 tbsp olive oil
  • 1 tsp salt
• For roasting garlic:
  • 1 whole head of garlic
  • 1 tsp olive oil
• For finishing:
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/4 cup chopped fresh chives
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Cut each acorn squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from each squash half with a spoon.
4. Brush the cut sides of the squash halves with 2 tbsp olive oil.
5. Sprinkle the oiled squash halves evenly with 1 tsp salt.
6. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
7. Slice the top 1/4 inch off the whole head of garlic to expose the cloves.
8. Drizzle 1 tsp olive oil over the exposed garlic cloves.
9. Wrap the garlic head tightly in aluminum foil.
10. Place the wrapped garlic on the baking sheet with the squash.
11. Roast the squash and garlic at 400°F for 45 minutes, or until the squash flesh is completely tender when pierced with a fork.
12. Remove the baking sheet from the oven and let everything cool for 10 minutes.
13. Scoop the roasted squash flesh from the skins into a large bowl, discarding the skins.
14. Squeeze the roasted garlic cloves from their papers into the bowl with the squash.
15. Heat 1/4 cup heavy cream and 2 tbsp butter in a small saucepan over medium heat until the butter melts completely.
16. Pour the warm cream mixture over the squash and garlic.
17. Mash everything together with a potato masher until smooth and well-combined.
18. Stir in 1/4 cup chopped fresh chives and 1/2 tsp black pepper until evenly distributed.

So velvety and rich, this mash has a subtle sweetness from the squash that pairs beautifully with the mellow roasted garlic. Try serving it topped with extra chives and a pat of butter, or use it as a bed for roasted chicken or pork chops—it soaks up pan juices wonderfully.

Acorn Squash and Apple Salad

Even when the weather cools down, you still crave something fresh and vibrant. This acorn squash and apple salad brings all the cozy fall flavors together in one beautiful bowl. It’s the perfect balance of sweet, savory, and crunchy that’ll make you forget it’s salad season.

Ingredients

For the roasted squash:
– 1 medium acorn squash, halved, seeded, and sliced into ½-inch thick half-moons
– 2 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper

For the salad base:
– 6 cups mixed greens
– 1 large crisp apple, thinly sliced
– ½ cup toasted pecans
– ¼ cup crumbled goat cheese

For the maple dressing:
– 3 tbsp olive oil
– 2 tbsp apple cider vinegar
– 1 tbsp maple syrup
– 1 tsp Dijon mustard
– ¼ tsp salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the acorn squash slices with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
3. Arrange the squash in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes until the edges are golden brown and the squash is tender when pierced with a fork.
5. While the squash roasts, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and ¼ teaspoon salt in a small bowl until emulsified.
6. Place 6 cups of mixed greens in a large serving bowl.
7. Thinly slice 1 large apple and add it to the greens.
8. Add ½ cup toasted pecans and ¼ cup crumbled goat cheese to the bowl.
9. Remove the roasted squash from the oven and let it cool for 5 minutes.
10. Add the warm squash to the salad bowl.
11. Drizzle the maple dressing over the salad and toss gently to combine.

Great texture contrast makes this salad special—the warm, tender squash against crisp apples and crunchy pecans creates magic in every bite. The maple dressing ties everything together with just the right amount of sweetness. Try serving it alongside roasted chicken or as a main course topped with grilled shrimp for a complete meal.

Twice-Baked Acorn Squash with Parmesan

Now that fall is officially here, you’re probably craving those cozy, comforting dishes that make the season so special. This twice-baked acorn squash recipe delivers exactly that – it’s creamy, cheesy, and so satisfying you’ll want to make it all season long. The best part? It looks fancy but is actually super simple to pull off.

Ingredients

For roasting the squash:

• 2 medium acorn squash, halved and seeded
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the filling:

• 1 cup shredded Parmesan cheese
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, softened
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme

Instructions

1. Preheat your oven to 400°F.
2. Cut each acorn squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from each squash half with a spoon.
4. Brush the cut sides of all four squash halves with 2 tablespoons olive oil.
5. Sprinkle the oiled squash halves evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
6. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
7. Roast in the preheated oven for 35-40 minutes until the squash flesh is easily pierced with a fork.
8. Remove the baking sheet from the oven and let the squash cool for 10 minutes until safe to handle.
9. Scoop out most of the cooked squash flesh into a medium bowl, leaving about 1/4-inch border in each shell to maintain structure.
10. Add 1 cup shredded Parmesan cheese, 1/2 cup heavy cream, 2 tablespoons softened butter, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried thyme to the bowl with squash flesh.
11. Mash everything together with a fork until well combined and creamy.
12. Divide the filling mixture evenly among the four squash shells, mounding it slightly in the center.
13. Return the filled squash halves to the baking sheet.
14. Bake at 400°F for another 15-20 minutes until the tops are golden brown and bubbly.

The finished squash has this amazing contrast between the tender, creamy filling and the slightly firm shell that holds everything together beautifully. That nutty Parmesan flavor really shines through against the sweet squash, making each bite incredibly satisfying. Try serving these as individual portions for a dinner party – they look impressive but come together with minimal effort, leaving you more time to enjoy your guests.

Acorn Squash Curry with Coconut Milk

Diving into fall flavors just got cozier with this vibrant curry. You’ll love how the sweet acorn squash balances with the creamy coconut milk and warm spices. It’s the perfect one-pot meal for those crisp autumn evenings.

Ingredients

For the squash:
– 1 medium acorn squash (about 2 pounds)
– 1 tablespoon olive oil
– ½ teaspoon salt

For the curry base:
– 1 tablespoon coconut oil
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons red curry paste
– 1 (13.5 oz) can coconut milk
– 1 cup vegetable broth
– 1 tablespoon brown sugar
– 1 tablespoon lime juice
– ¼ cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 400°F.
2. Cut the acorn squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides of the squash with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt.
4. Place the squash cut-side down on a baking sheet and roast for 30 minutes until tender when pierced with a fork.
5. Let the squash cool for 5 minutes, then scoop the flesh from the skin and cut into 1-inch cubes.
6. Heat 1 tablespoon coconut oil in a large pot over medium heat.
7. Add the diced onion and cook for 5 minutes until translucent.
8. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
9. Add 2 tablespoons red curry paste and cook for 30 seconds to toast the spices.
10. Pour in the entire can of coconut milk and 1 cup vegetable broth, stirring to combine.
11. Bring the mixture to a simmer, then reduce heat to low.
12. Add the cubed roasted squash to the pot.
13. Stir in 1 tablespoon brown sugar and simmer for 10 minutes to let flavors meld.
14. Remove from heat and stir in 1 tablespoon lime juice.
15. Garnish with ¼ cup chopped fresh cilantro before serving.

Tip: Roasting the squash first brings out its natural sweetness and prevents it from becoming mushy in the curry.
Tip: Toasting the curry paste in oil before adding liquids deepens the flavor significantly.
Tip: Don’t skip the lime juice at the end – the acidity brightens all the other flavors.

This curry has a wonderful creamy texture with tender squash pieces that hold their shape beautifully. The coconut milk creates a rich base that carries the warm spices and subtle sweetness from the roasted squash. Try serving it over jasmine rice or with naan bread for scooping up every last bit of the flavorful sauce.

Grilled Acorn Squash with Balsamic Glaze

Looking for a simple yet impressive fall side dish? You’ve found it. Grilled acorn squash with balsamic glaze is sweet, savory, and perfect for cozy dinners or holiday gatherings.

Ingredients

• For the squash:
  • 1 medium acorn squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the glaze:
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon butter

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Slice the acorn squash in half lengthwise using a sharp chef’s knife. Tip: Place a damp towel under your cutting board to prevent slipping.
3. Scoop out the seeds and stringy pulp from each squash half with a spoon.
4. Cut each squash half into 1-inch thick half-moon slices.
5. Brush both sides of the squash slices evenly with the 2 tablespoons of olive oil.
6. Sprinkle the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper over the oiled squash slices.
7. Place the squash slices directly on the preheated grill grates.
8. Grill for 6-8 minutes per side, or until you see deep grill marks and the flesh is tender when pierced with a fork. Tip: Don’t move the squash too early—let those marks develop for the best flavor.
9. While the squash grills, make the glaze by combining the 1/2 cup balsamic vinegar and 2 tablespoons of honey in a small saucepan.
10. Bring the mixture to a simmer over medium heat, then reduce the heat to low.
11. Cook the glaze for 10-12 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
12. Remove the glaze from the heat and stir in the 1 tablespoon of butter until fully melted and incorporated. Tip: The butter adds a lovely richness and helps the glaze cling to the squash.
13. Arrange the grilled squash slices on a serving platter.
14. Drizzle the warm balsamic glaze generously over the grilled squash.

Keep this dish warm for serving—the caramelized edges from the grill pair beautifully with the sweet-tangy glaze. It’s fantastic alongside roasted chicken or as a standout vegetarian option, maybe topped with crumbled goat cheese for extra creaminess.

Acorn Squash and Goat Cheese Flatbread

Oh my gosh, you have to try this seasonal flatbread! It’s the perfect cozy fall dinner that feels fancy but comes together so easily. The sweet roasted squash pairs amazingly with creamy goat cheese and fresh herbs.

Ingredients

• For the squash:
  • 1 medium acorn squash, halved, seeded, and sliced into ½-inch thick half-moons
  • 2 tablespoons olive oil
  • 1 teaspoon maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• For assembly:
  • 1 pre-made pizza crust (12-inch)
  • 4 ounces goat cheese, crumbled
  • 2 tablespoons balsamic glaze
  • ¼ cup fresh arugula
  • 1 tablespoon chopped fresh rosemary

Instructions

1. Preheat your oven to 400°F.
2. Toss the acorn squash slices with olive oil, maple syrup, salt, and pepper in a large bowl. Tip: Leave the skin on for easier handling and extra nutrients.
3. Arrange the squash in a single layer on a parchment-lined baking sheet.
4. Roast the squash for 20–25 minutes, flipping halfway through, until tender and lightly browned at the edges.
5. Place the pre-made pizza crust on another baking sheet.
6. Scatter the roasted squash evenly over the crust.
7. Sprinkle the crumbled goat cheese over the squash.
8. Bake the flatbread for 10–12 minutes, until the crust is golden and the cheese is slightly melted. Tip: Check the bottom of the crust—it should be crisp and lightly browned.
9. Remove the flatbread from the oven and let it rest for 2 minutes.
10. Drizzle the balsamic glaze evenly over the top.
11. Top with fresh arugula and chopped rosemary. Tip: Adding the herbs and greens after baking keeps them vibrant and fresh.

Every bite gives you creamy, tangy cheese against sweet, tender squash, with a peppery crunch from the arugula. Drizzle with extra balsamic right before serving for a pop of acidity, or add toasted walnuts for a nutty twist.

Creamy Acorn Squash and Cashew Pasta

Did you know that creamy pasta doesn’t always need dairy? This cozy fall dish combines sweet roasted squash with rich cashews for the ultimate comfort food that happens to be vegan. You’ll love how the flavors come together in under an hour.

Ingredients

For the roasted squash

– 1 medium acorn squash (about 2 pounds)
– 2 tablespoons olive oil
– 1/2 teaspoon salt

For the cashew sauce

– 1 cup raw cashews
– 2 cups water
– 2 cloves garlic
– 1/4 teaspoon black pepper
– 1/2 teaspoon nutritional yeast (optional)

For assembly

– 12 ounces pasta of choice
– Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F.
2. Cut the acorn squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides of the squash with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt.
4. Place the squash cut-side down on a baking sheet lined with parchment paper.
5. Roast the squash for 35-40 minutes until the flesh is tender when pierced with a fork.
6. While the squash roasts, place raw cashews in a small bowl and cover with 2 cups boiling water.
7. Let the cashews soak for 20 minutes to soften them for blending.
8. Cook the pasta according to package directions in a large pot of salted water.
9. Drain the pasta, reserving 1 cup of pasta water before draining completely.
10. Once the squash is cool enough to handle, scoop the flesh from the skin into a blender.
11. Drain the soaked cashews and add them to the blender with the squash.
12. Add garlic cloves, remaining 1/4 teaspoon salt, black pepper, and nutritional yeast to the blender.
13. Blend the mixture on high speed for 2-3 minutes until completely smooth and creamy.
14. If the sauce seems too thick, add 1/4 cup of the reserved pasta water and blend again.
15. Combine the cooked pasta and sauce in the empty pasta pot over low heat.
16. Toss everything together until the pasta is evenly coated with sauce.
17. Garnish with fresh parsley before serving.

Keep in mind that the sauce will thicken as it cools, so don’t worry if it seems a bit thin at first. The roasted squash gives it this beautiful golden color and natural sweetness that pairs perfectly with the rich cashew cream. Try topping it with toasted breadcrumbs for some crunch or serving it alongside a simple green salad for a complete meal.

Acorn Squash and Chickpea Tagine

Just imagine coming home to the warm, aromatic scent of spices filling your kitchen. You’ll love how this cozy acorn squash and chickpea tagine comes together with minimal effort. It’s the perfect comforting meal for those crisp autumn evenings when you want something nourishing and flavorful.

Ingredients

For the base:
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 medium acorn squash, peeled and cubed into 1-inch pieces
– 1 (15 oz) can chickpeas, drained and rinsed

For the sauce:
– 1 (14.5 oz) can diced tomatoes
– 1 cup vegetable broth
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 1 teaspoon salt

For serving:
– 1/4 cup chopped fresh cilantro
– Cooked couscous or crusty bread

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add 1 diced yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 cubed acorn squash and cook for 3 minutes, stirring to coat with oil.
5. Pour in 1 can diced tomatoes, 1 cup vegetable broth, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cinnamon, 1/4 teaspoon cayenne pepper, and 1 teaspoon salt.
6. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes.
7. Add 1 can drained chickpeas to the pot, stirring to combine.
8. Cover and continue cooking for another 15-20 minutes until the squash is tender when pierced with a fork.
9. Remove from heat and stir in 1/4 cup chopped fresh cilantro.

During those final minutes of cooking, the squash becomes wonderfully tender while the chickpeas soak up all the rich, spiced tomato sauce. The cinnamon adds a subtle warmth that plays beautifully against the smoky paprika. Don’t be surprised if you find yourself scooping up every last bit with crusty bread—it’s that good!

Stuffed Acorn Squash with Cranberries and Pecans

As the crisp autumn air settles in, you’re probably craving those cozy, comforting meals that just feel like home. This stuffed acorn squash hits all the right notes with its sweet and savory flavors, making it the perfect centerpiece for your fall table.

Ingredients

For the squash:
– 2 medium acorn squash
– 2 tablespoons olive oil
– 1/2 teaspoon salt

For the stuffing:
– 1 cup cooked quinoa
– 1/2 cup dried cranberries
– 1/2 cup chopped pecans
– 1/4 cup chopped fresh parsley
– 2 tablespoons maple syrup
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F.
2. Cut each acorn squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from each squash half with a spoon.
4. Brush the cut sides of the squash halves with 2 tablespoons olive oil.
5. Sprinkle 1/2 teaspoon salt evenly over the oiled squash halves.
6. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
7. Roast the squash in the preheated oven for 30 minutes until the flesh is easily pierced with a fork.
8. While the squash roasts, combine 1 cup cooked quinoa, 1/2 cup dried cranberries, 1/2 cup chopped pecans, and 1/4 cup chopped fresh parsley in a medium bowl.
9. Add 2 tablespoons maple syrup and 1/4 teaspoon black pepper to the quinoa mixture.
10. Stir all the stuffing ingredients together until well combined.
11. Remove the roasted squash from the oven and carefully flip them cut-side up.
12. Divide the quinoa stuffing mixture evenly among the four squash halves.
13. Return the stuffed squash to the oven and bake for another 15 minutes until the stuffing is heated through and the pecans are lightly toasted.
14. Let the stuffed squash rest for 5 minutes before serving to allow the flavors to meld.

Nothing beats the contrast between the tender, slightly sweet squash and the crunchy, nutty filling. The cranberries add little bursts of tartness that cut through the richness perfectly. Try serving these with a simple green salad for a complete meal, or slice them into wedges for an impressive appetizer at your next gathering.

Acorn Squash Stir-Fry with Tofu and Broccoli

Remember those crisp fall evenings when you want something hearty but healthy? This acorn squash stir-fry hits all the right notes—sweet, savory, and packed with texture. You’ll love how the tender squash pairs with crispy tofu and fresh broccoli.

Ingredients

• For the squash:
  • 1 medium acorn squash, peeled and cubed (about 3 cups)
  • 1 tbsp olive oil
• For the tofu:
  • 14 oz firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil
• For the stir-fry:
  • 2 cups broccoli florets
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
• For the sauce:
  • 3 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed acorn squash with 1 tbsp olive oil until evenly coated.
3. Spread the squash in a single layer on the baking sheet and roast for 20 minutes, flipping halfway, until tender and lightly browned.
4. While the squash roasts, press excess water from the firm tofu using paper towels and cut into 1-inch cubes.
5. Toss the tofu cubes with 2 tbsp cornstarch until lightly coated.
6. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
7. Add the coated tofu and cook for 4–5 minutes per side, until golden and crispy.
8. Remove the tofu from the skillet and set aside.
9. In the same skillet, add the broccoli florets and stir-fry for 3–4 minutes until bright green and slightly tender.
10. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
11. Whisk together 3 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl.
12. Return the roasted acorn squash and crispy tofu to the skillet with the broccoli.
13. Pour the sauce over everything and stir to coat, cooking for 2 more minutes until heated through.

Now you’ve got a dish where the soft squash melts into the crisp tofu, while the broccoli adds a fresh crunch. Try serving it over quinoa or brown rice to soak up the savory-sweet sauce, or top with toasted sesame seeds for extra nuttiness.

Honey-Glazed Acorn Squash Wedges

Sometimes you just need a simple side dish that feels special without much effort. Sweet, nutty acorn squash gets transformed with a glossy honey glaze that caramelizes beautifully in the oven. You’ll love how these wedges come out tender inside with crispy, sweet edges.

Ingredients

For the squash

– 2 medium acorn squashes
– 2 tablespoons olive oil
– 1 teaspoon salt

For the honey glaze

– 1/4 cup honey
– 2 tablespoons melted butter
– 1/2 teaspoon cinnamon
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut each acorn squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from each squash half with a spoon.
4. Cut each squash half into 1-inch thick wedges.
5. Place the squash wedges in a large bowl and drizzle with 2 tablespoons olive oil.
6. Sprinkle 1 teaspoon salt over the squash wedges and toss until evenly coated.
7. Arrange the squash wedges in a single layer on your prepared baking sheet.
8. Roast the squash for 20 minutes at 400°F until the edges begin to soften.
9. While the squash roasts, whisk together 1/4 cup honey, 2 tablespoons melted butter, 1/2 teaspoon cinnamon, and 1/4 teaspoon black pepper in a small bowl.
10. Remove the baking sheet from the oven and brush the honey glaze evenly over both sides of each squash wedge.
11. Return the glazed squash to the oven and roast for another 15-20 minutes at 400°F until the edges are caramelized and crispy.
12. Test for doneness by piercing a wedge with a fork – it should slide in easily without resistance.

The honey glaze creates a sticky, caramelized crust that contrasts beautifully with the tender, creamy squash interior. Try serving these wedges over a bed of peppery arugula with crumbled goat cheese for a complete salad, or pair them with roasted chicken for a comforting fall meal. The natural sweetness makes them equally delicious as part of your holiday table or a simple weeknight dinner.

Conclusion

More than just a collection, these 20 acorn squash recipes offer endless vegetarian inspiration for cozy meals. We hope you find new favorites to warm your kitchen! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference. Happy cooking!