9 Acorn Squash Recipes That Won’t Disappoint | Healthy and Delicious!

Yara Mersi
December 18, 2020

9 Acorn Squash Recipes That Won’t Disappoint

Acorn squash is a type of winter squash; other types include butternut squash, kabocha squash and delicata squash, which can all be substituted in these recipes. Acorn squash is so versatile: it works with savory and sweet recipes and makes great lunches, dinners or even desserts!

Not to mention, it’s incredibly nutrient-dense too! One cup of acorn squash is packed with vitamin A, vitamin C, B vitamins, magnesium, and potassium. 

The vitamin C can help boost your immunity and rich amounts of vitamin A means high levels of beta carotene as well. Beta carotene has been shown to improve vision by reducing oxidative stress in the eye. 

Furthermore, the high amount of potassium helps regulate blood pressure and the magnesium helps regulate the uptake of potassium. 

Even more, it is high in dietary fiber, while also being naturally low in sodium and cholesterol.  

Every winter, I always crave warm, comforting foods and roasted acorn squash always hits home! These recipes make delicious holiday-worthy dishes for friends, family and more. Let’s get cooking!

1. Roasted Squash and Feta Salad

This acorn squash recipe is perfect for those who can't decide whether to have sweet or savory, cold or warm, and soft or crunchy. It has it all!

Prep time 15 mins/ Cooking time: 15 mins

Serves 2 


  • 2 cups butternut squash, cubed
  • Pinch of salt and pepper
  • 4 tsp olive oil extra virgin, divided
  • 1 bunch tuscan kale (or 6 cups baby spinach or greens of choice)
  • ½ cup spiced pecans
  • ½ cup dried cranberries
  • ½ cup feta cheese, crumbled


  • 3 tbsp lemon juice, freshly squeezed
  • ½ cup olive oil, extra virgin
  • 1 small shallot, finely minced
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Pinch of salt and pepper


  1. Make the dressing first. Whisk all the ingredients together and then set aside.
  2. Heat oven to 400°F.
  3. Cut butternut squash into small 1-inch thick cubes. Place in a medium bowl and toss with 2 tablespoons of olive oil, salt and pepper. Place parchment paper on a baking sheet or grease with oil and place squash cubes on the pan. Roast for 15 minutes, or until squash is browned. Make sure to turn half way through to cook thoroughly.
  4. While squash is cooking, chop kale leaves and transfer to a bowl. Massage with the leftover olive oil.
  5. Arrange everything together. Top the bowl with roasted squash, cranberries, feta, pecans and drizzle the dressing on top. Enjoy! 

Nutrition: Serving: 1 | Calories: 538kcal | Carbohydrates: 52g | Protein: 12g | Fat: 36g

2. Vegetarian Stuffed Acorn Squash

This vegetarian stuffed acorn squash recipe is high in protein and oh so delicious! You can also customize it and add your own ingredients to spice things up. 

Prep time: 10 mins/ Cooking time: 40 mins

Serves 2


  • 2 medium acorn squash
  • 2 tablespoons extra-virgin olive oil
  • ½ cup quinoa, rinsed
  • 1 cup water
  • 1 clove garlic, pressed or minced
  • ¼ cup dried cranberries
  • ¼ cup chopped green onion
  • ½ cup crumbled feta
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup raw pepitas
  • 1 tablespoon lemon juice
  • ¾ cup grated Parmesan cheese
  • Pinch of salt 


  1. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper or grease pan with olive oil.
  2. To prepare the squash, pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside and discard those pieces.
  3. Place the squash halves on the baking tray. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with salt and rub together until the cut side of the squash is fully coated. Put the cut side of the squash face down and bake for 30 minutes or until the squash flesh is browned. Leave the oven on.
  4. Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and set aside.
  5. In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.
  6. Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed.
  7. Add the Parmesan cheese and feta cheese and gently stir together.
  8. Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.
  9. Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.

Nutrition: Serving: 1 | Calories: 388kcal | Carbohydrates: 38g | Protein: 13g | Fat: 19g

3. Maple Roasted Acorn Squash

These maple roasted acorn squash are caramelized, sweet and simply irresistible!

Prep time: 15 mins/ Cooking time 40 mins


  • 2 2lb acorn squash
  • 1/3 cup maple syrup
  • 2/3 tablespoons butter, melted
  • 1/2 tsp orange zest
  • 1/8 tsp ground cinnamon


  1. Preheat the oven to 425°F. Cut the squash in half, lengthwise and remove the seeds. Place squash side down in a large baking dish. Roast 30 minutes. Turn squash halves cut sides up half way through.
  2. Meanwhile, in a small bowl combine remaining ingredients for the syrup mixture. Spoon mixture into squash cavities. Roast 10 to 15 minutes more or until squash is tender.
  3. Cut squash halves into slices or serve as is. Drizzle syrup mixture and enjoy!

Nutrition: Serving: 1 | Calories: 257kcal | Carbohydrates: 54g | Protein: 3g | Fat: 6g

4. Acorn Squash Puree

With only two ingredients, this recipe is the easiest one to make and perfect for muffins, baby food, steak or even pancakes. 

Prep time 5 mins/ Cooking time: 40 mins

Serves 3


  • 1 acorn squash
  • 1 tablespoon olive oil


  1. Preheat the oven to 350 F. Start by cutting the squash lengthwise on a cutting board. Take a spoon and dig out all the seeds and strings. Discard or save the seeds for roasting later on.
  2. Dip a basting brush in extra virgin olive oil and brush over the entire acorn squash.
  3. Place the cut side up or the flesh of the acorn squash down on the baking tray. 
  4. Let the squash bake in the oven for 45 minutes. When done, remove the baking tray from the oven and let cool for about 10 minutes.
  5. Flip the squash over and grab a spoon. Dig out the cooked squash and place into a food processor. 
  6. Turn on the food processor or blender and puree.

Nutrition: Serving: 1 | Calories: 99kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g

5. Stuffed Acorn Squash with Garlic Beans and Greens

This makes a perfect side dish or main dish. Absolutely delicious and so easy! Sometimes a simple recipe is all you need. 

Serves 4

Prep time: 10 mins/ Cooking time: 40 mins


  • Vegetable oil spray 
  • 2 large (or 4 small) acorn squash, cut in half from stem to bottom and seeds removed
  • 1 tbsp olive oil
  • 2 large shallots, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 1/2 cups cooked white beans (1 can beans, drained and rinsed)
  • 1 small or medium bunch collard greens, thick stems removed and sliced into ribbons (or greens of choice)
  • 1-2 tbsp lemon juice
  • Parmesan, for serving (optional)
  • Pinch of salt and pepper


  1. Preheat your oven to 375 F. Place the squash, cut side up, in a foil or parchment lined baking dish. Coat the squash, particularly the flesh part, with cooking oil. Bake for 40-45 minutes, or until the edges of the squash are golden and the squash is tender when pierced with a fork.
  2. While the squash cooks, heat the oil in a large, roomy skillet over medium heat. Add the shallots and garlic. Cook for 3 minutes, or until the shallots are tender and clear. Add in the beans and the collard greens. Cook, stirring often, until the collard greens are tender (about 5 minutes). Add the lemon juice and salt and pepper. 
  3. To serve, stuff each squash half with the bean mixture. Top with cheese or bread crumbs if desired.

Nutrition: Serving: 1 | Calories: 342kcal | Carbohydrates: 50g | Protein: 10g | Fat: 13g

6.  Vegan Acorn Squash Breakfast Bowls

If you’re a fan of breakfast bowls, then you will love this one! The chia pudding, nut butter, granola, dates, banana, pumpkin seeds, dried cranberries, cinnamon and maple-roasted acorn squash makes this dish a fully loaded vegan, nutritious breakfast you will forever crave. 

Prep time: 10 mins/ Cooking time: 25 mins

Serves 4


  • 2 acorn squash
  • 1/4 cup plant (dairy-free) butter
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 1/4 cup chia seeds
  • 1 cup plant milk 
  • 1.5 teaspoons pumpkin spice
  • 1 teaspoon pure vanilla extract 
  • 2 tablespoons maple syrup 
  • Pinch of salt
  • handful of granola
  • 1 tbsp nut butter
  • 2 dates
  • half banana
  • 1 tbsp pumpkin seeds
  • 1 tsp dried cranberries
  • pinch of cinnamon


  • Make your chia pudding. Stir chia seeds, milk, pumpkin spice, vanilla extract, maple syrup and salt together in a glass container. Once all combined, cover the container and chill overnight.
  • Once the chia pudding is ready, preheat the oven to 450 degrees F. Slice the acorn squash in half and scoop out the seeds, discard. Place them on a parchment-lined baking sheet flesh side up.
  • Melt the butter, maple syrup, and cinnamon in a glass measuring cup and pour half into each squash. Rub it into the sides and on the top using your fingers.
  • Roast the squash in the oven for 25 minutes or until it starts to brown. Remove from the oven, and let them cool slightly for about 5 minutes.
  • Slice the dates and banana.
  • Fill the squash with chia pudding, sliced bananas, dates, nut butter, dried cranberries, granola, pumpkin seeds, and then finish with a drizzle of maple syrup and sprinkled cinnamon.
  • Enjoy right away or store in the fridge 

Nutrition: Serving: 1 | Calories: 376kcal | Carbohydrates: 56g | Protein: 11g | Fat: 12g

7. Acorn Squash Pudding

Give the pumpkin a rest and switch it up. This acorn squash pudding recipe requires less work than a pie, but tastes DELICIOUS!

Prep time: 15 mins/ Cooking time: 60 minutes

Serves 8


  • 2 cups cooked acorn squash
  • 1/2 cup sugar
  • 1 1/2 tsp spices 
  • 1/8 tsp salt
  • 2 eggs
  • 1 cup evaporated milk

Streusel Topping

  • 2/3 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup butter chilled
  • 1/3 cup sliced almonds


  1. Scoop squash out of the shell and remove seeds. Mash or process in a food processor.
  2. Mix all ingredients in a large bowl and beat until smooth.
  3. Pour into a 7" wide, deep casserole. Make sure the mixture is evenly spread out and bake for 30 minutes at 350 degrees. 
  4. Meanwhile, make the streusel topping. Mix flour and sugar. Cut butter in small pieces.  Work butter into sugar mixture with your fingers. Stir in nuts. Set aside.
  5. After half an hour, pull the casserole out of the oven and sprinkle the streusel on top of the pudding. Put the casserole back in the oven and bake for another 30 minutes or until the knife inserted in the center comes out almost clean.

Nutrition: Serving: 1 | Calories: 312kcal | Carbohydrates: 51g | Protein: 7.5g | Fat: 8g

8. Acorn Squash and Spinach Lasagna

The pureed acorn squash and spinach makes a rich, creamy filling that is nutritious and so tasty. The perfect alternative when you're tired of traditional lasagna. 

Prep 30 mins/cooking time 60 mins

Serves 8-10


  • 1 cup frozen spinach
  • 15 oz. part-skim cottage cheese
  • 8 whole grain lasagna noodles
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

For sauce:

  • 1 pound acorn squash
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons grated Parmesan cheese
  • Salt to taste


  1. Preheat the oven to 400 degrees.
  2. Cut squash into wedges, pour extra virgin olive oil over them and place in a baking dish. Roast for 45 minutes or until very tender.
  3. Peel skin off squash and place in a food processor along with oil, parmesan cheese and salt and set aside.
  4. Cook lasagna noodles and spinach separately according to package directions. Once done, combine the spinach, cottage cheese, egg, and 1/2 cup of parmesan cheese in a bowl.
  5. Cover the bottom of the baking dish with squash purée, followed by a layer of two noodles and then cottage cheese mixture. Continue until you no longer have noodles. Make sure to end with the cottage cheese mixture on top. 
  6. Cover with foil and bake for 40 minutes. Remove foil and continue baking until golden brown on top.

Nutrition: Serving: 1 | Calories: 127kcal | Carbohydrates: 12.5g | Protein: 5g | Fat: 6g

9. Roasted Acorn Squash and Kale Salad

Light, fresh and exciting, this salad is packed with flavor and makes a healthy and well-balanced meal. 

Prep time: 20 mins/ cooking time: 40 mins

Serves 8


  • 1 lb butternut squash, peeled and seeded
  • 3 tablespoons extra-virgin olive oil
  • Pinch of salt and pepper
  • 4 large shallots, thinly sliced (1 1/2 cups)
  • 1/4 cup fresh lemon juice
  • 3 tablespoons flaxseed oil
  • 1 1/2 bunches Lacinato kale, washed and patted dry
  • 4 ounces aged goat cheese, shaved or crumbled
  • 1/3 cup toasted hazelnuts (1 1/2 ounces), roughly chopped


  1. Preheat the oven to 350 degrees. Place squash on a parchment-lined baking sheet. Coat with 1 1/2 tablespoons olive oil, sea salt and pepper; toss well. Roast until golden brown for about 45 minutes. Make sure to flip over half way through. 
  2. Meanwhile, place shallots on a parchment-lined baking sheet, and drizzle with remaining 1 1/2 tablespoons olive oil, and sprinkle with a pinch of salt and pepper. Roast until brown, tossing halfway through, about 30 minutes.
  3. In a large salad bowl, combine lemon juice, flaxseed oil, 1/2 teaspoon salt, and a pinch of pepper. Cut 2 inches off the bottom of the kale, and slice the leaves crosswise into 3/4-inch ribbons (you should have 12 cups loosely packed kale); add to the salad bowl. Toss kale with dressing, squeezing until leaves are soft. Let stand for at least 30 minutes.
  4. Add vegetables, cheese, and nuts to kale. Toss well to combine.

Nutrition: Serving: 1 | Calories: 100kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g

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Yara Mersi
Blogger at Anabolic Aliens