acorn squash recipe

This roasted acorn squash is delicious baked in brown sugar and butter - perfect for a sweet and savory treat!

How to Roast Acorn Squash (Roasted Acorn Squash)

acorn squash

tbsp salted butter

tbsp brown sugar

Preheat the over to 375 degrees.

Cut the acorn squash in half, lengthwise and remove the seeds. Discard.

Place 2 tbsp. of butter and 2 tbsp. of brown sugar in each half.

Bake the squash for one hour or until flesh is soft.  A larger squash may have to cook longer than an hour.  After the first hour, check it in 10 minute increments until the flesh is soft (use a fork to test doneness - if the fork pierces the flesh easily, it is done).

Remove from oven and let cool for 5-10 minutes before serving. To eat, carefully scrape the flesh off the sides and mix with the melted butter and brown sugar, being careful not to punch a hole in the outer skin.

Caramelized roasted squash makes this easy Acorn Squash Soup taste spectacular! Healthy, hearty and a great vegetarian main or holiday side.

Acorn Squash Soup

extra virgin olive oil (divided)

½ teaspoons kosher salt (plus additional to taste)

unsalted butter

shallot (thinly sliced)

carrots

¼ teaspoon ground black or white pepper

garlic

honey

thyme

bay leaf

sage

nutmeg (freshly grated if possible)

Parmesan (plus additional for serving (see notes to make vegan))

Canola oil

sage leaves

salt salt

Preheat

Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper.

Bake

With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on the prepared baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with 1 teaspoon salt. Place in the oven and bake for 40 to 50 minutes, until the edges begin to wrinkle and the flesh is fork-tender.

Scoop

Set aside to cool, then scoop out and reserve the flesh.

Cook

In a large Dutch oven or similar sturdy soup pot, heat the butter and remaining 1 tablespoon olive oil over medium. Once the butter has melted, add the carrots, shallot, remaining ½ teaspoon salt, and black pepper. Cook until the shallot is beginning to caramelize, about 8 minutes.

Pour ½ cup of the stock into the pan and stir to remove any brown bits that have stuck to the bottom of the pan (this is flavor!). Reduce the heat to medium-low and add in the reserved squash, garlic, and honey. Cook for 30 seconds, until the garlic is fragrant, then stir in the remaining stock.

Simmer

Add the thyme bundle and bayleaf. Increase the heat and bring the soup to a simmer. Let simmer gently for 15 minutes, adjusting the heat as needed and stirring periodically.

Puree

Remove the thyme and bay leaf. With an immersion blender, puree the soup until smooth (or you can transfer to a regular blender in batches and puree it that way; be careful as hot soup will splatter; return the soup to the pot). Stir in the sage, nutmeg, and Parmesan. Taste and adjust the seasoning as desired. Serve hot with a sprinkle of additional Parmesan and crisped sage leaves (if using).

For the Crispy Sage (optional but great for a special occasion): In a small skillet, heat 1/8 inch of canola oil over medium high. When the oil is very hot, add the sage and cook for 30 to 45 seconds, turning the leaves to crisp them on both sides (be careful not to burn yourself). When the bubbling subsides, the leaves should be crisp. Carefully drain the sage onto a paper towel-lined plate. Immediately sprinkle with salt.

This Stuffed Acorn Squash Recipe is easy to make and packed with delicious ingredients. The acorn squash is baked then stuffed with an incredible filling that includes bacon and Italian sausage.

Stuffed Acorn Squash Recipe

acorn squash ((or 8 small acorn squash))

olive oil

sourdough bread

bacon

oz ground Italian sausage

onion

celery ((diced))

rosemary

salt

black pepper

chicken stock

butter

parsley

honey ((optional))

Preheat oven to 400 degrees F. Line a rimmed cookie sheet with parchment paper.&nbsp;

Cut acorn squash in half lengthwise. Scoop seeds and guts and discard those. Place the acorn squash cut side up on a parchment lined cookie sheet. Brush tops with olive oil. Place the cookie sheet in the preheated oven and bake for approximately 25 to 30 minutes, depending on the size of the acorn squash you are using. Remove from oven and set aside.&nbsp;

Slice the bread into tiny pieces and place on a rimmed cookie sheet. Sprinkle with salt and pepper, if desired. Place in preheated oven and bake for about 10 minutes, or the bread is completely dried. Remove from oven and set aside.&nbsp;

Meanwhile, cook the Oscar Mayer Bacon in a large skillet over medium heat. Cook according to the package directions. Once it's cooked perfectly transfer it to a paper towel lined plate. Set aside.&nbsp;

Drain any excess oil from the skillet and place back on the stovetop. Add the oil and sausage to the pan and cook over medium heat for about 3 to 5 minutes. Add the onion and celery to the skillet and cook , stirring occasionally and breaking up the sausage as needed. Cook for about 5 to 8 minutes, or until everything turns a golden brown.&nbsp;

Add the spices to the skillet as well as the bacon and bread crumbs you set aside earlier. Pour in the chicken stock and stir well. Cook for about 3 minutes on medium heat then simmer on low, stirring occasionally for about 3 to 5 minutes, or until bread softens slightly.&nbsp;

Give the filling a really good stir then scoop the filling into the acorn squash. You want to fill it so it mounds up over the indent. We like ours overflowing while leaving an edge around the squash.&nbsp;

Place the stuffed acorn squash back in the preheated 400 degrees F oven and bake for about 10 to 15 minutes, depending on the size of your squash. Remove from oven and place on platter or plates.&nbsp;

Sprinkle with parsley and drizzle with honey.&nbsp;

Serve with extra bacon because Oscar Mayer Bacon makes everything better!!

Slightly nutty, delightfully buttery, and just a touch sweet, this mashed acorn squash is a delightful side dish recipe that’s flavored with brown sugar, cinnamon, and nutmeg.

Mashed Acorn Squash

acorn squash, (cooked however you prefer)

salted butter, (at room temperature)

brown sugar, (more or less to taste)

cinnamon

nutmeg

Kosher salt, (to taste)

Cut, seed, and cook the acorn squash either by roasting it in the oven, microwaving it, or pressure cooking it in an instant pot. When cool enough to handle, scoop out the flesh of the acorn squash and place in a large mixing bowl.

Add ½ cup salted butter, ¼ cup brown sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg, and a generous pinch of kosher salt to the squash. Use a handheld mixer to combine and whip until squash is light and fluffy, about two minutes.

Taste, adjust seasoning, adding more sugar, spices, or salt to your preference, and serve warm with extra butter on top.

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The most viewed acorn squash recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine