25+ Delicious Acorn and Butternut Squash Recipes to Enjoy Today!

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acorn and butternut squash recipes

Autumn is synonymous with cozy comfort food, and there’s no better duo to embrace the season than acorn and butternut squash.

These two versatile winter squashes offer a delightful blend of sweetness and earthiness, making them perfect for a variety of dishes.

From hearty soups and stews to creative main courses and desserts, the possibilities are endless.

In this post, we’ll explore the world of acorn and butternut squash, uncovering a treasure trove of recipes to inspire your fall cooking adventures.

Get ready to transform these underappreciated gems into culinary masterpieces!

25+ Delicious Acorn and Butternut Squash Recipes to Enjoy Today

Whether you’re a seasoned home cook or just starting out, these recipes will guide you through the world of squash, inspiring you to experiment and create your own culinary masterpieces.

So, embrace the flavors of fall and let acorn and butternut squash take center stage in your kitchen!

Acorn and Butternut Squash Soup

This creamy and comforting soup is a perfect blend of autumnal flavors. The sweetness of the butternut squash complements the earthy taste of the acorn squash, creating a harmonious and satisfying dish.

The addition of warm spices and a touch of creaminess elevate this soup to a new level of deliciousness.

Ingredients:

  • 1 acorn squash, halved and seeded
  • 1 butternut squash, halved and seeded
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and pepper to taste
  • Fresh sage, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Roast acorn and butternut squash halves, cut side down, until tender.
  3. Scoop out the flesh and set aside.
  4. In a large pot, sauté onion and garlic in olive oil until softened.
  5. Add roasted squash, vegetable broth, cumin, and coriander. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
  6. Puree the soup until smooth using an immersion blender or blender.
  7. Stir in heavy cream and season with salt and pepper.
  8. Serve hot, garnished with fresh sage.

This Acorn and Butternut Squash Soup is a perfect way to warm up on a chilly day. The rich and creamy texture combined with the complex flavors of the squash make it an incredibly satisfying dish. This soup is perfect for a cozy dinner or as a starter for a special occasion. For an extra touch of warmth, consider adding a dollop of Greek yogurt or a sprinkle of pumpkin seeds on top.

Roasted Acorn and Butternut Squash with Maple Glaze

This simple yet delicious dish highlights the natural sweetness of both acorn and butternut squash. The maple glaze adds a touch of caramel flavor that complements the earthy taste of the squash perfectly. This recipe is perfect for a vegetarian main course or a flavorful side dish.

Ingredients:

  • 1 acorn squash, halved and seeded
  • 1 butternut squash, halved and seeded
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Cut acorn and butternut squash into wedges.
  3. In a large bowl, combine squash wedges with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper.
  4. Spread the squash wedges on a baking sheet and roast for 30-35 minutes, or until tender and caramelized.

This Roasted Acorn and Butternut Squash with Maple Glaze is a versatile dish that can be enjoyed as a main course or a side dish. The sweetness of the maple glaze balances the earthy flavors of the squash, creating a delicious combination. This recipe is perfect for autumn entertaining or a weeknight dinner. Serve with a side of roasted Brussels sprouts or a quinoa salad for a complete meal.

Acorn and Butternut Squash Stuffed Chicken Breasts

This elegant and flavorful dish combines the tender juiciness of chicken with the rich flavors of acorn and butternut squash. The stuffing is packed with herbs and spices, creating a delicious and satisfying main course. This recipe is perfect for impressing guests or for a special occasion dinner.

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1/2 acorn squash, cooked and mashed
  • 1/2 butternut squash, cooked and mashed
  • 1/4 cup crumbled goat cheese
  • 1/4 cup chopped sage
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Butterfly the chicken breasts by cutting them horizontally almost all the way through, creating a pocket.
  3. In a bowl, combine mashed acorn squash, butternut squash, goat cheese, sage, and garlic. Season with salt and pepper.
  4. Stuff the chicken breasts with the squash mixture.
  5. Place chicken breasts on a baking sheet and bake for 25-30 minutes, or until cooked through.

This Acorn and Butternut Squash Stuffed Chicken Breasts is a sophisticated and impressive dish that is sure to impress. The combination of flavors and textures is truly delightful. The chicken is juicy and tender, while the stuffing is creamy and flavorful. This recipe is perfect for a special occasion or a romantic dinner. Serve with a side of roasted vegetables or a green salad for a complete meal.

Acorn and Butternut Squash Risotto

This creamy and comforting risotto is packed with the rich flavors of acorn and butternut squash. The earthy sweetness of the squash complements the creamy rice perfectly, creating a satisfying and soul-warming dish. The addition of Parmesan cheese and fresh sage elevates the dish to new heights.

Ingredients:

  • 1 acorn squash, peeled and diced
  • 1 butternut squash, peeled and diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 cups Arborio rice
  • 1 cup dry white wine
  • 6 cups vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh sage
  • Olive oil
  • Salt and pepper to taste

Instructions:

  1. Roast acorn and butternut squash until tender.
  2. In a large saucepan, heat olive oil over medium heat. Sauté onion and garlic until softened.
  3. Add Arborio rice and cook for 2 minutes, stirring constantly.
  4. Deglaze the pan with white wine, letting it evaporate almost completely.
  5. Begin adding vegetable broth, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next.
  6. Stir in roasted squash and cook for an additional 10 minutes, or until rice is tender and creamy.
  7. Remove from heat and stir in Parmesan cheese and sage.
  8. Season with salt and pepper to taste. Serve immediately.

This Acorn and Butternut Squash Risotto is a perfect autumnal dish that is both comforting and elegant. The combination of creamy rice, sweet squash, and savory Parmesan cheese creates a symphony of flavors. This risotto is a wonderful main course or a substantial side dish. For an extra touch of richness, consider adding a dollop of mascarpone cheese or a drizzle of truffle oil.

Acorn and Butternut Squash Gratin

This elegant and indulgent gratin is a perfect showcase for the flavors of autumn. The creamy combination of acorn and butternut squash is topped with a crispy breadcrumb topping, creating a delightful contrast of textures. This gratin is perfect for a special occasion or a cozy family dinner.

Ingredients:

  • 1 acorn squash, peeled and sliced
  • 1 butternut squash, peeled and sliced
  • 3 tablespoons butter
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups heavy cream
  • 1 cup grated Gruyère cheese
  • 1/2 cup bread crumbs
  • 2 tablespoons melted butter

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine acorn squash, butternut squash, butter, brown sugar, cinnamon, and nutmeg. Toss to coat.
  3. Transfer the mixture to a baking dish.
  4. In a separate bowl, whisk together heavy cream and Gruyère cheese. Pour the cream mixture over the squash mixture.
  5. Combine bread crumbs with melted butter and sprinkle over the top.
  6. Bake for 30-35 minutes, or until golden and bubbly.

This Acorn and Butternut Squash Gratin is a truly special dish that is perfect for impressing guests. The rich and creamy flavors combined with the crispy topping create a luxurious and satisfying experience. This gratin is a perfect accompaniment to roasted chicken or pork, or it can be enjoyed on its own as a vegetarian main course. For an extra touch of indulgence, consider adding a dollop of sour cream or Greek yogurt on top.

Acorn and Butternut Squash Curry

This hearty and flavorful curry is packed with the goodness of acorn and butternut squash. The combination of warm spices and creamy coconut milk creates a rich and satisfying dish. This curry is perfect for a cozy autumn evening and can be served with rice, naan, or roti.

Ingredients:

  • 1 acorn squash, peeled and diced
  • 1 butternut squash, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 can (15 ounces) coconut milk
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion and garlic until softened.
  3. Add curry powder, cumin, and coriander, cook for 30 seconds.
  4. Stir in acorn squash, butternut squash, coconut milk, and chickpeas. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is tender.
  5. Season with salt and pepper to taste.
  6. Garnish with fresh cilantro.

This Acorn and Butternut Squash Curry is a delicious and satisfying vegetarian meal. The rich and creamy flavors of the curry are perfectly balanced by the sweetness of the squash. This dish is perfect for a cozy weeknight dinner or a potluck. Serve with your favorite rice or bread for a complete meal. For added heat, you can add a pinch of cayenne pepper or red pepper flakes to the curry.

Acorn and Butternut Squash Stuffed Pasta Shells

This hearty and comforting dish combines the rich flavors of acorn and butternut squash with the satisfying texture of pasta shells. The creamy cheese sauce brings everything together for a truly indulgent meal. This recipe is perfect for a family dinner or a cozy night in.

Ingredients:

  • Large pasta shells
  • 1 acorn squash, peeled and cubed
  • 1 butternut squash, peeled and cubed
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh sage
  • 2 cloves garlic, minced
  • 1/4 cup milk
  • Salt and pepper to taste
  • Marinara sauce, for serving

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta shells according to package directions.
  3. Roast acorn and butternut squash until tender.
  4. In a large bowl, combine ricotta cheese, Parmesan cheese, sage, garlic, and roasted squash. Season with salt and pepper.
  5. Stuff cooked pasta shells with the squash mixture.
  6. Place stuffed shells in a baking dish and pour a thin layer of marinara sauce over the top.
  7. Bake for 20-25 minutes, or until heated through and bubbly.

This Acorn and Butternut Squash Stuffed Pasta Shells is a delicious and satisfying dish that is perfect for a weeknight meal. The combination of creamy ricotta cheese, flavorful squash, and rich marinara sauce creates a truly indulgent experience. This recipe is a great way to use up leftover roasted squash. Serve with a side salad or garlic bread for a complete meal.

Acorn and Butternut Squash Fritters

These crispy and flavorful fritters are a great way to use up leftover roasted acorn and butternut squash. The addition of herbs and cheese adds a delightful flavor profile. These fritters are perfect for a light lunch or a tasty appetizer.

Ingredients:

  • 1 cup mashed acorn squash
  • 1 cup mashed butternut squash
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 egg, beaten
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • Olive oil, for frying

Instructions:

  1. In a large bowl, combine mashed acorn squash, butternut squash, flour, Parmesan cheese, parsley, egg, garlic powder, salt, and pepper.
  2. Heat olive oil in a large skillet over medium heat.
  3. Drop spoonfuls of batter into the hot oil and cook until golden brown on both sides.
  4. Serve with sour cream or your favorite dipping sauce.

These Acorn and Butternut Squash Fritters are a delicious and versatile dish that can be enjoyed as a main course, side dish, or appetizer. The crispy exterior and the flavorful interior make them irresistible. These fritters are a great way to use up leftover roasted squash and can be customized with your favorite herbs and cheeses. Serve with a fresh salad or a bowl of soup for a complete meal.

Acorn and Butternut Squash Quinoa Salad

This light and refreshing salad is packed with nutrients and flavor. The combination of sweet squash, hearty quinoa, and fresh herbs creates a delicious and satisfying dish. This salad is perfect for a healthy lunch or a side dish for a barbecue.

Ingredients:

  • 1 cup cooked quinoa
  • 1 cup diced acorn squash
  • 1 cup diced butternut squash
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup dried cranberries
  • 1/4 cup toasted almonds
  • For the vinaigrette:
    • 2 tablespoons balsamic vinegar
    • 3 tablespoons olive oil
    • 1 teaspoon Dijon mustard
    • 1 teaspoon honey
    • Salt and pepper to taste

Instructions:

  1. Roast acorn and butternut squash until tender.
  2. In a large bowl, combine quinoa, roasted squash, red onion, cilantro, cranberries, and almonds.
  3. In a small bowl, whisk together vinaigrette ingredients.
  4. Pour vinaigrette over the salad and toss to coat.
  5. Serve immediately or chill for later.

This Acorn and Butternut Squash Quinoa Salad is a healthy and delicious option for a light lunch or a side dish. The combination of flavors and textures is truly satisfying. This salad is packed with nutrients and can be customized with your favorite add-ins, such as feta cheese, goat cheese, or avocado. Serve with grilled chicken or fish for a complete meal.

Acorn and Butternut Squash Lasagna

This hearty and comforting lasagna is packed with the rich flavors of acorn and butternut squash. Layers of pasta, creamy ricotta, and a rich tomato sauce create a truly indulgent dish. This lasagna is perfect for a family gathering or a cozy weeknight meal.

Ingredients:

  • 1 acorn squash, peeled and cubed
  • 1 butternut squash, peeled and cubed
  • 1 pound lasagna noodles
  • 1 container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh sage
  • 2 cloves garlic, minced
  • 1 jar (24 ounces) marinara sauce
  • 1 cup mozzarella cheese, shredded
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Roast acorn and butternut squash until tender.
  3. Cook lasagna noodles according to package directions.
  4. In a large bowl, combine ricotta cheese, Parmesan cheese, sage, garlic, and roasted squash. Season with salt and pepper.
  5. Assemble lasagna in a 9×13 inch baking dish, starting with a layer of marinara sauce, then lasagna noodles, ricotta mixture, and mozzarella cheese. Repeat layers, ending with a layer of marinara sauce and mozzarella cheese.
  6. Bake for 30-35 minutes, or until bubbly and golden brown.

This Acorn and Butternut Squash Lasagna is a truly satisfying and comforting dish. The combination of creamy ricotta, flavorful squash, and rich marinara sauce creates a perfect balance of flavors. This lasagna is perfect for a family dinner or a potluck. Serve with a side salad or garlic bread for a complete meal.

Acorn and Butternut Squash Hummus

This unique and flavorful hummus is a healthy and delicious appetizer or snack. The combination of acorn and butternut squash adds a sweet and earthy flavor to the classic hummus recipe. This hummus is perfect for parties or as a dip for vegetables and pita bread.

Ingredients:

  • 1 acorn squash, roasted and mashed
  • 1 butternut squash, roasted and mashed
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Paprika, for garnish

Instructions:

  • In a food processor, combine roasted squash, chickpeas, tahini, lemon juice, garlic, and olive oil.
  • Process until smooth, adding water as needed to reach desired consistency.
  • Season with salt and pepper.
  • Serve with pita bread, vegetables, or crackers. Garnish with paprika.

This Acorn and Butternut Squash Hummus is a delicious and healthy twist on the classic recipe. The sweetness of the squash adds a unique flavor profile to the creamy hummus. This hummus is perfect for parties or as a healthy snack. Serve with a variety of vegetables, pita bread, or crackers for a satisfying appetizer.

Acorn and Butternut Squash Pancakes

These fluffy and flavorful pancakes are a delightful way to start your day. The sweetness of the squash adds a natural sweetness to the pancakes, making them a delicious breakfast option. Top with maple syrup, whipped cream, or fresh fruit for an extra special treat.

Ingredients:

  • 1 cup mashed acorn squash
  • 1 cup mashed butternut squash
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup milk
  • Optional: cinnamon, nutmeg, or vanilla extract

Instructions:

  • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together mashed squash, egg, and milk.
  • Combine wet and dry ingredients until just combined.
  • Heat a lightly oiled griddle or frying pan over medium heat.
  • Pour 1/4 cup of batter onto the hot griddle for each pancake.
  • Cook until golden brown on both sides.
  • Serve with maple syrup, whipped cream, or fresh fruit.

These Acorn and Butternut Squash Pancakes are a delicious and nutritious way to start your day. The sweetness of the squash eliminates the need for added sugar, making these pancakes a healthier option. Serve with your favorite toppings for a customized breakfast experience. These pancakes are also a great option for a weekend brunch.

Acorn and Butternut Squash Curry with Coconut Milk

This creamy and flavorful curry combines the sweetness of acorn and butternut squash with the richness of coconut milk and the warmth of aromatic spices. It’s a hearty and satisfying dish perfect for a chilly evening. Serve it over rice, with naan, or as a vegetarian main course.

Ingredients:

  • 1 acorn squash, peeled and cubed
  • 1 butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 can (15 ounces) coconut milk
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss squash cubes with a little olive oil, salt, and pepper. Roast until tender.
  3. In a large pot, sauté onion and garlic in olive oil until softened.
  4. Add curry powder, cumin, and coriander, cook for 30 seconds.
  5. Stir in roasted squash, coconut milk, chickpeas, and cilantro. Bring to a simmer.
  6. Simmer for 15-20 minutes, or until flavors have blended.
  7. Season with salt and pepper to taste.

This Acorn and Butternut Squash Curry is a comforting and satisfying dish that’s perfect for a chilly day. The rich flavors of the coconut milk blend beautifully with the sweetness of the squash. You can adjust the spice level by adding more or less curry powder to suit your taste. Serve it over rice, with naan, or as a vegetarian main course.

Acorn and Butternut Squash Stuffed Portobello Mushrooms

This vegetarian main course is both elegant and satisfying. The earthy flavors of the squash complement the meaty texture of the portobello mushrooms perfectly. The stuffing is packed with flavor and the dish is a great option for a light and healthy meal.

Ingredients:

  • 4 large portobello mushrooms
  • 1 acorn squash, peeled and cubed
  • 1 butternut squash, peeled and cubed
  • 1/2 cup cooked quinoa
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Olive oil

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Remove mushroom stems and scrape out gills.
  3. Brush mushroom caps with olive oil and season with salt and pepper.
  4. Roast mushroom caps for 10 minutes.
  5. In a bowl, combine roasted acorn and butternut squash, quinoa, Parmesan cheese, parsley, and garlic. Season with salt and pepper.
  6. Stuff mushroom caps with the squash mixture.
  7. Bake for an additional 15-20 minutes, or until mushrooms are tender and filling is heated through.

These Acorn and Butternut Squash Stuffed Portobello Mushrooms are a delicious and impressive vegetarian main course. The earthy flavors of the mushrooms and squash combine perfectly to create a satisfying dish. You can serve these with a side salad or roasted vegetables for a complete meal. This recipe is also a great option for a light and healthy dinner.

Acorn and Butternut Squash Soup with Crispy Sage

This creamy and comforting soup is elevated with the addition of crispy sage leaves. The sweet flavors of the squash are balanced by the savory broth, and the crispy sage adds a delightful texture. This soup is perfect for a chilly day or as a starter for a special occasion.

Ingredients:

  • 1 acorn squash, peeled and cubed
  • 1 butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh sage leaves
  • Olive oil

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Roast acorn and butternut squash until tender.
  3. In a large pot, sauté onion and garlic in olive oil until softened.
  4. Add roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
  5. Puree the soup until smooth using an immersion blender or blender.
  6. Stir in heavy cream and season with salt and pepper.
  7. For the crispy sage, deep-fry sage leaves in hot oil until crispy.
  8. Serve soup garnished with crispy sage.

This Acorn and Butternut Squash Soup with Crispy Sage is a truly indulgent and satisfying dish. The creamy texture of the soup, combined with the sweetness of the squash and the crunch of the sage, creates a delightful combination of flavors and textures. This soup is perfect for a cozy autumn evening or as a starter for a special occasion.

Note: More recipes are coming soon!

Karina Kari

A true culinary enthusiast hailing from the sunny state of California. Passionate, creative, and adventurous in the kitchen, she has carved a remarkable identity as a home chef and a food lover. She believes that cooking is not just about preparing food; it’s an art that allows her to express her creativity and love for her loved ones.