25+ Delicious Acorn Squash Dinner Recipes to Try This Fall

Acorn squash is one of the most versatile and delicious winter vegetables, offering a subtly sweet, nutty flavor that can be paired with both savory and sweet ingredients.

Whether you roast it, stuff it, or turn it into a hearty soup, acorn squash makes for the perfect base in countless dinner recipes.

Its rich, tender texture and naturally sweet flavor make it a favorite in autumn and winter dishes, but its versatility allows it to shine year-round.

In this blog post, we’ve compiled 25+ mouthwatering acorn squash dinner recipes that will inspire you to get creative in the kitchen.

From hearty stuffed squashes to flavorful casseroles and soups, you’ll find a variety of options to suit any taste or dietary preference.

Whether you’re cooking for yourself or hosting a family dinner, these recipes will show you just how adaptable and delicious acorn squash can be.

25+ Delicious Acorn Squash Dinner Recipes to Try This Fall

Acorn squash is a perfect addition to your dinner table, whether you’re looking for a healthy, plant-based option or a savory comfort food to enjoy on a cold night.

The 25+ acorn squash dinner recipes featured in this post showcase the vegetable’s ability to blend seamlessly with a variety of flavors and ingredients, ensuring there’s a recipe for everyone to love.

From simple roasted acorn squash to innovative stuffed squash and flavorful soups, these dishes bring out the best in this humble vegetable.

So, next time you’re craving something hearty, healthy, and satisfying, reach for acorn squash and transform it into a delightful dinner that your whole family will enjoy!

Acorn Squash Stuffed with Quinoa and Black Beans

This healthy and hearty recipe for acorn squash stuffed with quinoa and black beans is perfect for a comforting dinner. The sweet, roasted squash provides a rich flavor that pairs beautifully with the savory quinoa and black bean filling. Seasoned with cumin, garlic, and chili powder, it makes for a filling, vegan-friendly dish that’s both nutritious and satisfying.

• Ingredients:
  • 2 medium acorn squashes
  • 1 cup quinoa, rinsed
  • 1 can black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 garlic cloves, minced
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Optional: vegan cheese or crumbled feta for topping
• Instructions:
  1. Preheat the oven to 400°F (200°C). Slice the acorn squashes in half and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
  2. Place the squashes cut-side down on a baking sheet and roast for 25-30 minutes, or until tender.
  3. While the squash is roasting, prepare the quinoa according to package instructions.
  4. In a skillet, heat the olive oil over medium heat and sauté the garlic and onion until softened, about 3-4 minutes.
  5. Add the black beans, cumin, chili powder, and cooked quinoa to the skillet. Stir well to combine and cook for another 5 minutes to warm through.
  6. Once the squash is done, carefully flip the halves over and stuff each with the quinoa and black bean mixture.
  7. Optionally, top with vegan cheese or crumbled feta and bake for an additional 5 minutes to melt.
  8. Garnish with fresh cilantro before serving.

This acorn squash stuffed with quinoa and black beans is not only a flavorful dish but also packed with protein, fiber, and essential nutrients. The combination of roasted squash and spiced filling creates a delightful balance of sweet and savory, making it a perfect main course for a cozy dinner. Serve it alongside a light salad or roasted vegetables for a complete meal. It’s a great option for vegetarians, vegans, or anyone looking to enjoy a wholesome, plant-based dinner.

Acorn Squash and Sausage Skillet

Acorn squash and sausage come together in this savory skillet dinner that combines the sweetness of roasted squash with the rich flavors of sausage. With the addition of onions, garlic, and fresh herbs, this recipe creates a delicious one-pan meal that’s perfect for busy weeknights. It’s a comforting and balanced dish that satisfies both sweet and savory cravings.

• Ingredients:
  • 1 large acorn squash, peeled and diced
  • 2 sausages (Italian, chicken, or your choice), casings removed
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1/2 cup vegetable broth
  • Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large skillet over medium heat. Add the diced acorn squash and cook for 8-10 minutes, stirring occasionally, until it starts to soften.
  2. Push the squash to one side of the skillet and add the sausage to the other side. Break it apart with a wooden spoon and cook until browned, about 5-7 minutes.
  3. Add the diced onion and minced garlic to the pan, cooking until the onion is translucent, about 3 minutes.
  4. Sprinkle in the thyme, rosemary, salt, and pepper, stirring to coat the mixture evenly.
  5. Pour in the vegetable broth and stir to combine. Cover and let everything simmer for 10-12 minutes until the squash is fully tender and the flavors have melded together.
  6. Garnish with fresh parsley before serving.

This acorn squash and sausage skillet is a fantastic combination of flavors that highlights the natural sweetness of the squash and the savory depth of the sausage. It’s a filling, one-pan meal that brings warmth and comfort to the table, perfect for any season. The fresh herbs and vegetable broth add aromatic depth to the dish, making it a flavorful choice for both casual and special occasions. Plus, with minimal cleanup, it’s an easy and delicious option for weeknight dinners.

Acorn Squash and Spinach Lasagna

This acorn squash and spinach lasagna is a creative and nutritious twist on the classic Italian favorite. The roasted acorn squash layers add a hint of sweetness, balancing the richness of the spinach and ricotta filling. This vegetable-forward lasagna is a great option for a vegetarian dinner, providing both comfort and nourishment in every bite.

• Ingredients:
  • 1 large acorn squash, peeled, seeded, and thinly sliced
  • 10-12 lasagna noodles, cooked and drained
  • 2 cups fresh spinach, wilted and chopped
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh basil for garnish
• Instructions:
  1. Preheat the oven to 375°F (190°C). Spread the acorn squash slices in a single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender.
  2. In a mixing bowl, combine the ricotta cheese, mozzarella, Parmesan, spinach, garlic powder, salt, and pepper. Stir until the mixture is smooth and well combined.
  3. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
  4. Layer the lasagna: start with a layer of cooked noodles, followed by a layer of roasted acorn squash, a layer of spinach and ricotta mixture, and another layer of marinara sauce. Repeat until all ingredients are used up, finishing with a layer of sauce and mozzarella cheese on top.
  5. Cover the lasagna with aluminum foil and bake for 35-40 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
  6. Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil.

This acorn squash and spinach lasagna is a vibrant and satisfying dish that offers a fresh take on a beloved classic. The sweet, tender squash pairs wonderfully with the creamy spinach and ricotta filling, and the marinara sauce ties everything together beautifully. This lasagna is a perfect choice for a cozy family dinner or a special occasion. It’s a great way to enjoy the flavors of fall while still indulging in the comfort of lasagna. Serve with a simple side salad for a complete and wholesome meal.

Acorn Squash and Chickpea Curry

This acorn squash and chickpea curry is a rich, flavorful, and comforting dish that combines the sweetness of roasted acorn squash with the earthy, hearty taste of chickpeas. The curry is infused with aromatic spices such as turmeric, cumin, and coriander, creating a depth of flavor that is both warming and satisfying. Perfect for a vegetarian or vegan dinner, this curry can be served with rice or flatbread for a complete meal.

• Ingredients:
  • 1 medium acorn squash, peeled and cubed
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 can coconut milk (14 oz)
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Rice or naan for serving
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the cubed acorn squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes until tender.
  2. In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened.
  3. Add the garlic, ginger, cumin, coriander, turmeric, and cinnamon to the pot. Stir and cook for another 2 minutes until fragrant.
  4. Add the chickpeas, coconut milk, and vegetable broth to the pot. Stir to combine and bring to a simmer. Let cook for 10 minutes, allowing the flavors to meld.
  5. Stir in the roasted acorn squash and simmer for another 5 minutes.
  6. Adjust seasoning with salt and pepper to taste.
  7. Serve the curry over rice or with naan, garnished with fresh cilantro.

This acorn squash and chickpea curry is the perfect dish for those looking for a flavorful, plant-based dinner. The combination of sweet roasted squash and creamy coconut milk provides a balance of textures and flavors, while the spices give the curry a comforting depth. It’s a one-pot dish that’s easy to make, filling, and packed with nutrients, making it an ideal option for busy weeknights or meal prep. Pair it with rice or flatbread to soak up all the delicious sauce and enjoy a satisfying, wholesome meal.

Acorn Squash and Bacon Gravy Casserole

This acorn squash and bacon gravy casserole is a savory and indulgent twist on traditional casseroles. The sweetness of the acorn squash complements the rich, smoky flavor of crispy bacon and the creamy gravy. Topped with a crunchy breadcrumb layer, this dish is a comforting and decadent dinner that will satisfy your cravings. Perfect for a family dinner or a cozy evening with loved ones.

• Ingredients:
  • 2 acorn squashes, peeled, seeded, and diced
  • 6 slices bacon, diced
  • 1 small onion, diced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup breadcrumbs
  • 1/2 cup grated cheddar cheese
• Instructions:
  1. Preheat the oven to 375°F (190°C). Toss the diced acorn squash with a little olive oil, salt, and pepper, and roast in a single layer on a baking sheet for 25-30 minutes until tender and lightly browned.
  2. While the squash is roasting, cook the bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving a little bacon fat in the skillet.
  3. Add the diced onion to the skillet and cook for 3-4 minutes until softened.
  4. Melt the butter in the skillet with the onions, then sprinkle in the flour. Stir to make a roux and cook for 1-2 minutes until golden.
  5. Slowly whisk in the milk and chicken broth, bringing the mixture to a simmer. Stir constantly until the gravy thickens, about 5 minutes. Season with garlic powder, salt, and pepper.
  6. Once the squash is roasted, transfer it to a greased casserole dish. Pour the gravy over the squash, then sprinkle the cooked bacon on top.
  7. In a small bowl, mix the breadcrumbs and cheddar cheese together. Sprinkle this mixture over the casserole.
  8. Bake for 20 minutes, until the top is golden and bubbly.

This acorn squash and bacon gravy casserole is the ultimate comfort food for fall and winter evenings. The rich, smoky bacon and creamy gravy pair wonderfully with the sweet, roasted acorn squash, creating a dish that is both hearty and indulgent. The crispy breadcrumb topping adds texture and flavor, making each bite irresistible. Whether served as a main course or a side dish, this casserole is sure to be a hit at the dinner table, bringing together flavors that everyone will love.

Acorn Squash and Mushroom Risotto

This acorn squash and mushroom risotto is a creamy and satisfying dish that highlights the earthy flavors of mushrooms and the sweetness of roasted squash. With its velvety texture and savory depth, this risotto is the perfect vegetarian meal for any occasion. The addition of Parmesan cheese and fresh herbs brings out the natural flavors, making it a comforting dinner that’s both flavorful and nourishing.

• Ingredients:
  • 1 medium acorn squash, peeled, seeded, and diced
  • 1 cup Arborio rice
  • 1 cup cremini mushrooms, sliced
  • 1/2 small onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth, kept warm
  • 1/2 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the acorn squash with olive oil, salt, and pepper, and roast in a single layer on a baking sheet for 20-25 minutes until tender.
  2. In a large skillet, heat the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
  3. Add the garlic and sliced mushrooms, cooking until the mushrooms release their moisture and become golden brown, about 5 minutes.
  4. Stir in the Arborio rice and cook for 1-2 minutes, toasting it slightly.
  5. Pour in the white wine (if using) and stir until it evaporates.
  6. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue adding broth until the rice is tender and creamy, about 18-20 minutes.
  7. Stir in the roasted acorn squash, Parmesan cheese, thyme, and season with salt and pepper to taste.
  8. Serve the risotto garnished with fresh parsley.

This acorn squash and mushroom risotto is a perfect balance of creamy texture, savory mushrooms, and sweet squash. The dish’s rich flavor is enhanced by the Parmesan cheese, while the slow addition of vegetable broth creates a luxurious, melt-in-your-mouth consistency. Whether served as a main dish or alongside a protein, this risotto is sure to be a crowd-pleaser. It’s a warming and satisfying dinner that brings together fall’s finest ingredients in a comforting, elegant way.

Acorn Squash and Black Bean Tacos

These acorn squash and black bean tacos are a delicious and healthy twist on traditional tacos, making them a perfect choice for a satisfying dinner. The roasted acorn squash offers a sweet and tender texture, while the black beans add protein and earthiness. Topped with tangy salsa, creamy avocado, and a sprinkle of fresh cilantro, these tacos are bursting with flavor and will quickly become a favorite weeknight meal.

• Ingredients:
  • 2 acorn squashes, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 can black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 8 small corn tortillas
  • 1 avocado, sliced
  • Fresh salsa
  • Fresh cilantro for garnish
  • Lime wedges for serving
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the cubed acorn squash with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
  2. While the squash is roasting, heat the black beans in a small saucepan over medium heat. Stir in the cumin, chili powder, garlic powder, smoked paprika, and a pinch of salt. Simmer for 5-7 minutes until heated through.
  3. Warm the corn tortillas in a dry skillet or microwave for a few seconds until soft.
  4. Assemble the tacos by placing a few spoonfuls of black beans onto each tortilla. Top with roasted acorn squash, sliced avocado, and a spoonful of salsa.
  5. Garnish with fresh cilantro and squeeze a wedge of lime over the top.

These acorn squash and black bean tacos are a vibrant, plant-based dinner option that’s full of flavor and texture. The sweetness of the roasted squash pairs beautifully with the smoky, spiced black beans, creating a satisfying filling that’s both nutritious and hearty. The addition of creamy avocado and tangy salsa adds a refreshing contrast to the warm spices. These tacos are quick to prepare, making them a great choice for a busy weeknight meal, and they’re sure to satisfy even the pickiest eaters.

Acorn Squash and Spinach Stuffed Chicken Breast

This acorn squash and spinach stuffed chicken breast is an elegant yet simple dinner that’s bursting with flavor. The sweetness of roasted acorn squash pairs perfectly with the earthy spinach and the savory chicken breast. This dish is a great option for a special dinner or a nutritious weeknight meal. The stuffing is creamy and rich, while the chicken remains juicy and tender, making it a delightful combination of flavors and textures.

• Ingredients:
  • 2 chicken breasts, boneless and skinless
  • 1 acorn squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 cup cooked spinach, squeezed dry
  • 1/4 cup cream cheese, softened
  • 1/4 cup Parmesan cheese, grated
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1 tablespoon butter
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the acorn squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes until soft and lightly browned.
  2. While the squash is roasting, prepare the chicken breasts by cutting a pocket into the side of each breast. Be careful not to cut all the way through.
  3. In a medium bowl, combine the roasted acorn squash, spinach, cream cheese, Parmesan cheese, garlic powder, thyme, and salt and pepper. Mash everything together to form a smooth, creamy mixture.
  4. Stuff the chicken breasts with the acorn squash and spinach mixture, securing the opening with toothpicks if necessary.
  5. Heat a tablespoon of butter in a large skillet over medium heat. Brown the chicken breasts for 3-4 minutes per side until golden brown.
  6. Transfer the chicken to the oven and bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
  7. Remove the toothpicks, and serve the stuffed chicken breasts garnished with fresh parsley.

This acorn squash and spinach stuffed chicken breast is a sophisticated and flavorful dish that elevates simple chicken to a new level. The creamy stuffing, with its sweet squash and savory spinach, complements the tender chicken beautifully. This dish is not only a visual delight but also a filling and satisfying meal. Whether you’re preparing dinner for a special occasion or just want to enjoy a comforting and healthy meal at home, this recipe is sure to impress.

Acorn Squash and Sausage Skillet

The acorn squash and sausage skillet is a quick and savory one-pan dinner that’s perfect for busy evenings. The earthy flavor of the sausage complements the sweetness of the roasted acorn squash, and the addition of bell peppers and onions brings a balance of freshness and crunch. This dish is easy to make, incredibly satisfying, and full of rich, comforting flavors.

• Ingredients:
  • 1 acorn squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 pound sausage (Italian sausage or chicken sausage, casings removed)
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 cup chicken broth
  • 1/4 cup chopped fresh parsley for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the acorn squash cubes with olive oil, salt, and pepper, and roast them on a baking sheet for 20-25 minutes, turning halfway through, until tender and caramelized.
  2. In a large skillet, heat the sausage over medium heat, breaking it up with a spoon as it cooks. Cook for 5-7 minutes until browned and fully cooked.
  3. Add the diced bell pepper, onion, and garlic to the skillet with the sausage. Cook for another 5 minutes until the vegetables are softened.
  4. Stir in the oregano, smoked paprika, and chicken broth. Let simmer for 3-4 minutes until the flavors meld together.
  5. Add the roasted acorn squash to the skillet and stir gently to combine. Cook for an additional 2 minutes, allowing everything to heat through.
  6. Serve the skillet dish topped with fresh parsley.

This acorn squash and sausage skillet is a hearty, flavorful meal that comes together in just one pan, making cleanup a breeze. The combination of savory sausage, sweet roasted squash, and sautéed vegetables creates a satisfying dish that’s perfect for any weeknight dinner. The smoky paprika and oregano add depth, while the roasted squash provides a natural sweetness that balances the richness of the sausage. This dish is both comforting and nourishing, making it a great go-to recipe for busy nights when you want something quick, easy, and flavorful.

Acorn Squash and Caramelized Onion Risotto

This creamy acorn squash and caramelized onion risotto is a cozy and comforting dish perfect for cooler evenings. The natural sweetness of the roasted acorn squash pairs beautifully with the rich, savory flavor of the caramelized onions, creating a balanced and satisfying meal. With its creamy texture and earthy depth, this risotto is both a filling main dish or an elegant side to accompany roasted meats.

• Ingredients:
  • 1 acorn squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 1 medium onion, thinly sliced
  • 1 1/2 cups Arborio rice
  • 1/4 cup white wine
  • 4 cups chicken or vegetable broth, kept warm
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Fresh sage leaves for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the acorn squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
  2. While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat. Add the sliced onions and a pinch of salt, and cook slowly, stirring occasionally for 15-20 minutes, until the onions are deeply caramelized.
  3. In a separate large pan, heat another tablespoon of olive oil over medium heat. Add the Arborio rice and cook, stirring constantly, for 2 minutes until the rice is lightly toasted.
  4. Add the white wine to the rice and cook until it’s absorbed, then begin adding the warm broth, one ladleful at a time. Stir frequently, allowing the liquid to absorb before adding more broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
  5. Once the risotto is cooked, stir in the roasted acorn squash, caramelized onions, Parmesan cheese, and butter. Adjust seasoning with salt and pepper to taste.
  6. Serve the risotto garnished with fresh sage leaves for an added pop of flavor.

This acorn squash and caramelized onion risotto is a luxurious, soul-warming dish that blends the natural sweetness of the squash with the deep, savory richness of caramelized onions. The creamy texture of the risotto is complemented by the slight crunch of the roasted squash, creating a well-balanced and satisfying meal. It’s perfect as a vegetarian main course or as a side to a hearty roast. Whether for a special occasion or a cozy family dinner, this dish is sure to impress with its layers of flavor and comforting texture.

Acorn Squash and Sweet Potato Shepherd’s Pie

This acorn squash and sweet potato shepherd’s pie is a healthy and hearty alternative to the traditional version, featuring a comforting blend of mashed root vegetables topped with a savory vegetable and lentil filling. The acorn squash adds a subtle sweetness, while the sweet potatoes bring a creamy, velvety texture. The savory lentils and vegetables create a flavorful base that pairs perfectly with the sweet topping, making this a satisfying and wholesome dinner.

• Ingredients:
  • 1 acorn squash, peeled, seeded, and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup cooked green or brown lentils (or 1 can, drained)
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 1 cup vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 cup frozen peas
  • Fresh parsley, chopped for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). In a large pot, bring the acorn squash and sweet potatoes to a boil in salted water. Cook until the vegetables are tender, about 15-20 minutes. Drain and mash the vegetables together with 1 tablespoon of olive oil, salt, and pepper until smooth.
  2. While the potatoes are cooking, heat the remaining olive oil in a large skillet over medium heat. Add the onion, carrots, and garlic, and sauté until softened, about 5 minutes.
  3. Stir in the cooked lentils, vegetable broth, thyme, smoked paprika, and peas. Simmer for 5 minutes until the mixture is heated through and the flavors have melded together.
  4. Transfer the lentil mixture into a baking dish. Spoon the mashed acorn squash and sweet potatoes on top, spreading them evenly to cover the filling.
  5. Bake in the oven for 15-20 minutes, until the top is slightly golden and the filling is bubbling.
  6. Garnish with fresh parsley before serving.

This acorn squash and sweet potato shepherd’s pie is a delicious and nourishing twist on the classic comfort food. The creamy mashed root vegetables provide a sweet and velvety topping that contrasts beautifully with the savory, earthy lentil and vegetable filling. Packed with nutrients, fiber, and protein, it’s a wholesome dinner that will leave you feeling satisfied and energized. This shepherd’s pie is perfect for a cozy family meal and can easily be adapted for vegan or vegetarian diets.

Acorn Squash and Kale Salad with Warm Vinaigrette

This acorn squash and kale salad with warm vinaigrette is a fresh and hearty salad that combines the earthy flavors of roasted acorn squash and the bitterness of kale. The warm vinaigrette brings everything together, infusing the salad with a tangy, savory dressing that elevates the flavors. This dish is a great choice for a light yet filling dinner or as a side to accompany roasted meats. It’s a perfect blend of textures and flavors, from the crunchy kale to the soft, sweet squash.

• Ingredients:
  • 1 acorn squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups kale, stems removed and chopped
  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup dried cranberries
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1/4 cup olive oil
  • 1 garlic clove, minced
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the acorn squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
  2. While the squash is roasting, massage the chopped kale with a pinch of salt for about 2 minutes until the leaves are softened.
  3. In a small saucepan, combine the apple cider vinegar, Dijon mustard, maple syrup, olive oil, and minced garlic. Heat over medium-low heat, whisking until the dressing is warmed through and slightly thickened, about 2-3 minutes.
  4. Once the squash is done roasting, add it to the kale, then drizzle the warm vinaigrette over the salad. Toss to combine, and top with crumbled feta cheese, toasted pumpkin seeds, and dried cranberries.
  5. Serve immediately, garnished with extra pumpkin seeds or feta if desired.

This acorn squash and kale salad with warm vinaigrette is a light yet flavorful dish that combines the sweetness of roasted squash with the hearty texture of kale. The warm vinaigrette ties everything together with its tangy and slightly sweet notes, complementing the vegetables and adding a layer of richness. This salad is both nutritious and satisfying, making it an excellent choice for a quick dinner or a vibrant side dish. With its combination of flavors, textures, and colors, this salad is sure to brighten up any meal.

Acorn Squash and Black Bean Chili

This hearty acorn squash and black bean chili is a perfect combination of savory, sweet, and spicy flavors. The tender acorn squash adds a mild sweetness, which contrasts beautifully with the rich black beans and the bold chili spices. It’s a comforting, vegan-friendly dish that can easily be adapted to suit your spice preferences. Whether you’re enjoying a chilly night or looking for a nutritious dinner option, this chili is a satisfying, one-pot meal that’s full of flavor and packed with protein.

• Ingredients:
  • 1 acorn squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Fresh cilantro for garnish
  • Lime wedges for serving
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the acorn squash cubes with olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 20-25 minutes, turning halfway, until the squash is tender and caramelized.
  2. While the squash is roasting, heat a large pot over medium heat and add a bit of olive oil. Sauté the onion and garlic for 3-4 minutes until softened.
  3. Add the red bell pepper to the pot and cook for another 2-3 minutes. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper, and cook for 1 minute to allow the spices to bloom.
  4. Add the black beans, diced tomatoes, and vegetable broth to the pot. Bring to a simmer and let cook for 10-15 minutes to let the flavors meld.
  5. Once the squash is done roasting, add it to the pot, stir to combine, and cook for an additional 5 minutes to heat everything through.
  6. Serve the chili hot, garnished with fresh cilantro and lime wedges.

This acorn squash and black bean chili is the perfect balance of sweet, spicy, and savory flavors. The roasted squash provides a lovely sweetness that pairs wonderfully with the hearty black beans and bold spices. The dish is not only satisfying but also incredibly nutritious, making it an ideal choice for a filling vegan dinner or a hearty lunch. It’s a versatile recipe that can be customized with additional toppings like avocado or sour cream, and is sure to keep you warm during the colder months. Plus, it’s easy to make and full of wholesome ingredients that make it a go-to for any weeknight meal.

Acorn Squash and Quinoa Stuffed Peppers

These acorn squash and quinoa stuffed peppers are a wholesome, colorful meal that combines the roasted sweetness of acorn squash with the nutty flavor of quinoa. The quinoa acts as a protein-packed base, while the squash adds texture and flavor. This dish is customizable with your choice of spices and vegetables, making it an excellent vegan or vegetarian option. Served in a bell pepper for added crunch, this recipe is both nutritious and visually appealing.

• Ingredients:
  • 1 acorn squash, peeled, seeded, and cubed
  • 4 bell peppers (any color), tops cut off and seeds removed
  • 1 cup cooked quinoa
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup corn kernels (fresh or frozen)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 cup chopped cilantro
  • 1/4 cup crumbled feta or vegan cheese (optional)
  • Lime wedges for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the acorn squash cubes with olive oil, salt, and pepper, and roast for 20-25 minutes until the squash is tender and caramelized.
  2. While the squash is roasting, heat a pan over medium heat and sauté the onion and garlic for 3-4 minutes until softened. Add the corn, cumin, paprika, and chili powder, and cook for another 2 minutes until the spices are fragrant.
  3. Stir in the cooked quinoa and roasted acorn squash, mixing well. Cook for another 2 minutes, allowing the quinoa to absorb the flavors.
  4. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish and fill each pepper with the quinoa and acorn squash mixture. If desired, sprinkle crumbled feta or vegan cheese on top.
  5. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
  6. Serve the stuffed peppers with a garnish of chopped cilantro and a squeeze of lime.

These acorn squash and quinoa stuffed peppers are a delicious and nutritious dinner option that’s perfect for meal prep or as a satisfying weeknight meal. The sweet, roasted squash and nutty quinoa filling create a hearty and flavorful base, while the bell peppers provide a crunchy contrast. The versatility of this dish allows you to adjust the spices to your liking, making it customizable and adaptable. Whether served as a vegetarian main or as a side to your favorite protein, this dish will quickly become a favorite in your recipe rotation.

Acorn Squash and Spinach Frittata

This acorn squash and spinach frittata is a light yet filling dish that makes for an excellent breakfast, brunch, or dinner. The roasted acorn squash adds a natural sweetness and depth of flavor, while the spinach brings freshness and color. Combined with fluffy eggs and a touch of cheese, this frittata is a well-balanced and satisfying meal. It’s easy to make and perfect for serving to a crowd or preparing ahead of time for a quick weeknight dinner.

• Ingredients:
  • 1 acorn squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup fresh spinach, chopped
  • 8 large eggs
  • 1/4 cup milk or plant-based milk
  • 1/2 cup grated cheddar cheese or dairy-free cheese
  • 1 tablespoon fresh thyme or rosemary, chopped (optional)
  • 1/4 teaspoon crushed red pepper flakes (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the acorn squash cubes with olive oil, salt, and pepper, and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
  2. While the squash is roasting, heat a large oven-safe skillet over medium heat. Add the spinach and cook for 2-3 minutes, until wilted. Remove from the skillet and set aside.
  3. In a bowl, whisk together the eggs, milk, and grated cheese. Season with salt, pepper, and fresh herbs, if using.
  4. Once the squash is done, add it to the skillet with the spinach. Pour the egg mixture over the vegetables and cook for 5 minutes on the stove, until the edges begin to set.
  5. Transfer the skillet to the oven and bake for 10-12 minutes, until the frittata is fully set and golden on top.
  6. Let the frittata cool for a few minutes before slicing and serving. Garnish with extra herbs or a sprinkle of cheese if desired.

This acorn squash and spinach frittata is the ideal dish for those who want a hearty yet healthy meal. The sweetness of the roasted squash contrasts beautifully with the savory spinach, while the eggs create a soft, fluffy texture that’s both satisfying and light. It’s versatile enough to be enjoyed at any time of day and can easily be made ahead for a quick breakfast or dinner. Whether served warm or at room temperature, this frittata is a delicious and nutritious way to incorporate more vegetables into your diet.

Note: More recipes are coming soon!