21 acorn squash recipes

Roasted acorn squash halves stuffed with curried ground turkey, applesauce, and raisin bread cubes. A low-calorie fall dinner for two with warm, cozy spices.

A scrumptious side dish that has a unique flavor everyone in your family will love.

Apple-filled acorn squash with brown sugar, chopped walnuts, and orange zest. Baked cut-side down first for tender flesh, then filled and finished in the oven. A vegan fall side.

Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!

Maple-roasted acorn squash, creamy Gorgonzola, and melty mozzarella on a crispy crust, topped with peppery arugula. This vegetarian fall pizza is seasonal eating at its finest.

Whipped yam and acorn squash casserole with maple syrup, orange juice, cinnamon, and nutmeg. A naturally sweet holiday side dish with no butter or cream needed.

Baked acorn squash halves stuffed with crushed pineapple and cinnamon. A diabetic-friendly side dish steamed in a water bath until fork-tender and naturally sweet.

Curry-butter acorn squash crescents glazed with apple juice. A simple roasted side dish with warm spice and a hint of sweetness in 35 minutes.

Acorn squash halves stuffed with chewy wild rice, chopped walnuts, and bright orange zest, baked until fork-tender. A low-calorie vegetarian main or side that screams fall.

Pork chop and acorn squash foil packet dinner with butter, brown sugar, and honey. Sealed up tight and baked into a single-serving meal. Six ingredients, no dishes to wash.

Turn on your crockpot this Fall, with this succulent pork chops dish that has a tantalizing taste!

Roasted acorn squash soup with garlic, wild rice, and a kick of cayenne. A cozy single-serving bowl that's vegan-friendly and loaded with warm spice.

Cheesy crusted spiced acorn squash roasts wedges of sweet squash under a crunchy Parmesan, sage, garlic, lemon-zest breadcrumb crust with a pinch of cayenne. A fast vegetarian side for weeknight dinners.

This versatile recipe features tender shrimp and a rich mushroom sauce poured over a bed of seasoned spaghetti squash, all topped with a crispy breadcrumb topping. Easy to make and endlessly adaptable, this dish is perfect for a busy weeknight dinner or a special occasion.

A stunning composed salad of fresh corn, peppers, squash, zucchini, and Japanese eggplant on peppery arugula, dressed in walnut oil and rice vinegar.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.