Acorn Squash

Perfectly sweet acorn squash tastes delicious just about any way you prepare it—roasted, pureed, baked, or stuffed with more veggies for a hearty vegetarian entrée. Since it’s often prepared with cinnamon or brown sugar, acorn squash has the aroma and flavor of a crisp fall day. This version, with garlic butter and burrata, is perfect for any time of year, and this pie recipe will steal the show at your Thanksgiving table. Get these recipes and more from F&W’s handy guide.

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Acorn Squash Saltimbocca

In this shoulder season, as we trade the tomatoes, eggplants, and peaches of summer for heartier fall produce, there’s one thing I get most excited about: winter squash. Sure, you can find some varieties year-round (like butternut, acorn, and spaghetti), but they are at their best—at their peak of sweetness and with the most deliciously buttery flesh—in the cooler months. Acorn squash is a favorite of mine because when it’s fresh from harvest, its skin is quite tender and delicious. I just love biting in and meeting only the tiniest bit of resistance. And that’s why I’ve showcased this lovely squash in a preparation typically used for meat. It deserves center-of-the-plate status, after all. I’ve given it the saltimbocca treatment here, lining wedges of the squash with fresh sage leaves, wrapping them in prosciutto, and roasting to crisp up the pork and caramelize the edges of the squash. You end up with a gorgeous autumnal palette—deep orange flesh, hunter green skin, and soft green sage—and flavors that play off each other beautifully. Sage’s earthy pungency cuts the sweetness of the squash, while prosciutto adds salty notes that bring everything into balance. But wait, that’s not all. There’s a nutty butter sauce that’s draped over the finished squash. Butter cooks in a skillet until browned and fragrant, with those toasty, caramel-like notes reminiscent of hazelnuts. A splash of dry sherry, with its raisin-y depth, intensifies the nutty effect, and a touch of citrus and honey lifts the flavors so they resonate on multiple levels, not just one. The recipe is built to use just one average-size squash, perfect for four people. But you can easily double the recipe to serve a larger crowd. It makes such a statement at the table, you might just want to plan on that.
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Squash and Black-Eyed Pea Coconut Curry


In her latest cookbook, Fresh India, Meera Sodha shows us how fast, fresh, and exciting the vegetable dishes of India can be. Here garam masala–roasted acorn squash joins a very lightly simmered coconut curry with fresh tomatoes and black-eyed peas. Slideshow: More Squash Recipes
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Roasted Acorn Squash with Garlic Butter and Burrata

Chef Dave Beran created this wonderfully indulgent vegetarian dish of roasted sweet squash topped with just-melted burrata. It's fantastic with a lush Chardonnay. Slideshow: More Squash Recipes
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Roasted Acorn Squash with Sage Brown Butter

Warm, fragrant and earthy sage, combined with brown butter, makes this simple roasted acorn squash fabulous and elegant. Slideshow: More Delicious Roasted Vegetables
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Classic Brown Sugar-Roasted Acorn Squash

Savory-sweet acorn squash cook up tender and buttery in this simple, go-to recipe that is ready to become the backbone of all your fall and winter meals. Brown sugar, flaky sea salt, and unsalted butter melt together to create a slightly sweet, slightly salty sticky glaze that will keep you coming back, bite after bite.
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Baked Acorn Squash with Chestnuts, Apples and Leeks

Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they're also a festive accompaniment to turkey, ham or roast goose. Slideshow: More Squash Recipes
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