25+ Easy Dairy-Free Acorn Squash Recipes to Warm Your Soul

Acorn squash, with its naturally sweet flavor and creamy texture, is a versatile ingredient that shines in a variety of dishes.

For those following a dairy-free lifestyle, this nutrient-packed winter squash is a dream ingredient that can elevate both savory and sweet recipes.

Whether you’re roasting it, stuffing it, blending it into soups, or baking it into muffins, acorn squash delivers hearty, wholesome meals without the need for dairy.

In this roundup of 25+ dairy-free acorn squash recipes, you’ll discover innovative ways to make the most of this seasonal favorite.

From comforting stews to vibrant salads and from indulgent desserts to creative side dishes, there’s something here for every palate and occasion.

Each recipe is crafted with wholesome ingredients, making it easy to enjoy delicious, dairy-free meals that highlight the unique flavor of acorn squash.

Let’s dive in and get inspired to cook with this versatile veggie!

25+ Easy Dairy-Free Acorn Squash Recipes to Warm Your Soul

Acorn squash is a powerhouse ingredient that effortlessly combines flavor, nutrition, and adaptability.

With its rich texture and sweet undertones, it forms the perfect base for a wide range of dairy-free dishes.

Whether you’re preparing a festive feast or looking for quick, nourishing meals, these 25+ dairy-free acorn squash recipes offer endless possibilities.

From creamy soups and hearty stews to innovative salads and delectable desserts, this collection of recipes is here to transform how you think about acorn squash.

By incorporating these dishes into your repertoire, you can enjoy comforting, flavorful meals without compromising on your dietary preferences.

Embrace the deliciousness of acorn squash and create meals that are as satisfying as they are nourishing!

Roasted Acorn Squash with Maple Glaze

This roasted acorn squash with maple glaze is a simple yet elegant dish perfect for weeknight dinners or holiday feasts. The natural sweetness of the acorn squash is enhanced with a drizzle of maple syrup, a touch of cinnamon, and a sprinkle of sea salt. It’s a dairy-free side dish that pairs well with roasted meats or plant-based mains.

Ingredients:

• 1 medium acorn squash
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Sea salt and black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the acorn squash in half and scoop out the seeds. Slice each half into 1-inch thick wedges.
3. In a small bowl, mix olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper.
4. Brush the squash wedges with the mixture on both sides and arrange them on the baking sheet.
5. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized.
6. Serve warm, garnished with fresh herbs like thyme or parsley if desired.

The roasted acorn squash with maple glaze is a delightful combination of natural sweetness and warm spices, making it a crowd-pleaser. This dish is not only dairy-free but also gluten-free and vegan, ensuring everyone at the table can enjoy it. Whether served as a side dish or a light main course, it’s sure to impress.

Dairy-Free Acorn Squash and Coconut Soup

This creamy acorn squash and coconut soup is a comforting bowl of goodness that’s entirely dairy-free. The richness comes from coconut milk, which blends beautifully with the roasted squash and aromatic spices. This soup is perfect for chilly evenings or as a starter for a special meal.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground ginger
• 1/2 tsp ground cumin
• 1 can (14 oz) full-fat coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Pumpkin seeds or fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Place acorn squash halves cut-side down on a baking sheet and roast for 35-40 minutes or until tender. Scoop out the flesh and set aside.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.
3. Stir in ginger and cumin, cooking for 1 minute until fragrant.
4. Add the roasted squash, coconut milk, and vegetable broth. Bring to a simmer.
5. Use an immersion blender to puree the soup until smooth. Season with salt and pepper.
6. Serve warm, garnished with pumpkin seeds or cilantro.

This dairy-free acorn squash and coconut soup offers a velvety texture and rich flavors that feel indulgent yet wholesome. The coconut milk adds a luscious creaminess without dairy, while the spices bring warmth and depth. Perfect for meal prep or a cozy family dinner, this soup is as nourishing as it is satisfying.

Stuffed Acorn Squash with Quinoa and Vegetables

Stuffed acorn squash with quinoa and vegetables is a vibrant, nutrient-packed meal that’s completely dairy-free. The tender roasted squash serves as a bowl for the flavorful filling of quinoa, sautéed vegetables, and herbs. This recipe is ideal for a healthy and satisfying lunch or dinner.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 1 cup cooked quinoa
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1/2 cup canned chickpeas, drained and rinsed
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp chopped parsley

Instructions:

1. Preheat oven to 375°F (190°C). Place squash halves cut-side down on a baking sheet and roast for 30-35 minutes until tender.
2. Heat olive oil in a skillet over medium heat. Sauté onion until translucent. Add bell pepper, zucchini, and chickpeas, cooking until softened.
3. Stir in cooked quinoa, thyme, smoked paprika, salt, and pepper. Cook for 2 minutes to combine flavors.
4. Flip the roasted squash halves upright and fill each with the quinoa mixture. Return to the oven for 10 minutes.
5. Garnish with chopped parsley before serving.

This stuffed acorn squash with quinoa and vegetables is a wholesome and versatile dish that showcases the natural sweetness of acorn squash paired with savory and herby flavors. It’s a complete meal that’s high in fiber, protein, and nutrients. Perfect for anyone seeking a hearty, dairy-free meal that’s both healthy and delicious.

Dairy-Free Acorn Squash Curry

This acorn squash curry is a flavorful, dairy-free dish that combines the sweetness of acorn squash with the warm, aromatic spices of Indian-inspired curry. Coconut milk provides a creamy base, while the squash absorbs the bold flavors of turmeric, cumin, and coriander. This dish is perfect served with rice or flatbread for a satisfying meal.

Ingredients:

• 1 medium acorn squash, peeled and cubed
• 1 tbsp coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 cup diced tomatoes
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet or pot over medium heat. Sauté onion until translucent, then add garlic and ginger, cooking for 1-2 minutes.
2. Stir in turmeric, cumin, and coriander, cooking for 30 seconds until fragrant.
3. Add the cubed acorn squash, coconut milk, vegetable broth, and diced tomatoes. Stir to combine.
4. Bring to a boil, then reduce heat to simmer for 20-25 minutes, or until the squash is tender.
5. Serve warm over rice or with flatbread, garnished with fresh cilantro.

This dairy-free acorn squash curry is a hearty, vibrant dish that brings a delightful mix of sweetness and spice to the table. Easy to prepare and packed with nutrients, this recipe is an excellent addition to any weeknight dinner rotation or for entertaining guests with dietary restrictions.

Dairy-Free Acorn Squash Hash

This acorn squash hash is a savory and hearty dish that’s perfect for breakfast, brunch, or even dinner. Featuring roasted acorn squash, sweet potatoes, and caramelized onions, it’s spiced with smoked paprika and thyme for a rich, earthy flavor. Completely dairy-free, this dish is satisfying, versatile, and nutrient-dense.

Ingredients:

• 1 medium acorn squash, peeled and diced
• 1 medium sweet potato, peeled and diced
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1 bell pepper, diced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp chopped parsley

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced acorn squash and sweet potato with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender.
2. In a large skillet, heat the remaining olive oil over medium heat. Add onions and cook until caramelized, about 10 minutes.
3. Stir in bell pepper, smoked paprika, and thyme. Cook for 5 minutes, then add the roasted squash and sweet potatoes.
4. Toss to combine and cook for 2-3 minutes to heat through. Garnish with parsley before serving.

This dairy-free acorn squash hash is a flavorful and nutritious dish that’s both comforting and versatile. Whether served as a standalone meal or paired with eggs or plant-based proteins, it’s a crowd-pleaser that’s easy to customize and perfect for any time of day.

Dairy-Free Acorn Squash and Lentil Stew

This hearty acorn squash and lentil stew is a dairy-free dish that’s both comforting and nourishing. With protein-packed lentils, tender acorn squash, and a blend of warming spices, this stew is a perfect one-pot meal for chilly days. The flavors meld beautifully, creating a dish that’s satisfying and wholesome.

Ingredients:

• 1 medium acorn squash, peeled and cubed
• 1 cup dried lentils, rinsed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Stir in carrots, cumin, smoked paprika, and cinnamon. Cook for 1 minute to release the spices’ aroma.
3. Add lentils, acorn squash, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to a simmer.
4. Cover and cook for 25-30 minutes, or until the lentils and squash are tender. Season with salt and pepper.
5. Serve warm, garnished with fresh parsley.

This dairy-free acorn squash and lentil stew is a wholesome, comforting meal that’s packed with flavor and nutrients. The combination of earthy lentils, sweet squash, and aromatic spices makes this stew a go-to recipe for cozy dinners or meal prep. It’s a delicious way to enjoy plant-based, dairy-free cooking at its best.

Dairy-Free Acorn Squash Fries with Spiced Dipping Sauce

These dairy-free acorn squash fries are a fun and healthy alternative to traditional fries. Baked until golden and crisp on the outside, these fries are seasoned to perfection with a blend of spices. Served with a creamy, dairy-free dipping sauce, they make a delicious snack, side, or appetizer.

Ingredients:
For the fries:

• 1 medium acorn squash
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste

For the dipping sauce:

• 1/4 cup dairy-free mayonnaise
• 1 tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/4 tsp smoked paprika

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the acorn squash in half, remove the seeds, and slice into thin wedges.
3. In a large bowl, toss the wedges with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
4. Arrange the wedges in a single layer on the baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
5. For the dipping sauce, whisk together dairy-free mayonnaise, lemon juice, Dijon mustard, and smoked paprika in a small bowl.
6. Serve the fries warm with the dipping sauce on the side.

These dairy-free acorn squash fries are an irresistible treat that’s both healthy and flavorful. The spiced dipping sauce adds a tangy kick, making them perfect for game day, movie nights, or any occasion. Easy to prepare and bursting with taste, they’re a great way to enjoy acorn squash in a unique way.

Dairy-Free Acorn Squash Pasta Sauce

This dairy-free acorn squash pasta sauce is creamy, rich, and packed with flavor. Roasted acorn squash is blended with garlic, olive oil, and plant-based milk to create a velvety sauce that pairs beautifully with your favorite pasta. It’s a healthy and comforting dish that’s perfect for busy weeknights.

Ingredients:

• 1 medium acorn squash, halved and seeded
• 3 garlic cloves, peeled
• 2 tbsp olive oil
• 1/2 cup unsweetened almond or oat milk
• 1/4 cup vegetable broth
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 12 oz pasta of choice
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Place acorn squash halves cut-side down on a baking sheet, with garlic cloves tucked underneath. Roast for 35-40 minutes, until tender.
2. Scoop out the squash flesh and transfer to a blender along with the roasted garlic, olive oil, almond milk, vegetable broth, nutmeg, salt, and pepper. Blend until smooth.
3. Cook pasta according to package instructions. Drain, reserving 1/2 cup pasta water.
4. Toss the pasta with the squash sauce, adding reserved pasta water as needed to adjust consistency.
5. Serve warm, garnished with parsley.

This dairy-free acorn squash pasta sauce is a creamy, comforting dish that’s full of wholesome ingredients and rich flavor. The natural sweetness of the squash pairs beautifully with the nuttiness of plant-based milk, creating a satisfying meal that’s sure to please the whole family.

Dairy-Free Acorn Squash and Black Bean Tacos

These dairy-free acorn squash and black bean tacos are a vibrant and flavorful twist on classic tacos. Roasted squash, spiced black beans, and a zesty dairy-free crema make these tacos a hit for weeknight dinners or casual gatherings. They’re nutritious, plant-based, and packed with bold flavors.

Ingredients:
For the squash:

• 1 medium acorn squash, peeled and diced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

For the black beans:

• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• Salt and pepper to taste

For the crema:

• 1/4 cup dairy-free yogurt
• 1 tbsp lime juice
• 1/2 tsp ground cumin

For serving:

• Small corn or flour tortillas
• Fresh cilantro, diced onions, and lime wedges

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced squash with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
2. In a small skillet, heat olive oil and add black beans, cumin, garlic powder, salt, and pepper. Cook for 5 minutes until warmed through.
3. In a small bowl, mix dairy-free yogurt, lime juice, and cumin to make the crema.
4. Assemble tacos by layering roasted squash, black beans, and your favorite toppings in a tortilla. Drizzle with crema and serve with lime wedges.

These dairy-free acorn squash and black bean tacos are a colorful, satisfying dish that’s easy to prepare and full of flavor. The combination of roasted squash and spiced beans creates a hearty filling, while the zesty crema ties it all together. Perfect for taco night or as a fresh and fun way to enjoy acorn squash.

Dairy-Free Acorn Squash Soup with Coconut Milk

This dairy-free acorn squash soup is a creamy, comforting dish that highlights the natural sweetness of roasted squash. The addition of coconut milk adds a luxurious texture and a hint of tropical flavor, making it perfect for chilly evenings or a light yet satisfying meal.

Ingredients:

• 1 large acorn squash, halved and seeded
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 3 cups vegetable broth
• 1 cup coconut milk (full-fat or light)
• Salt and pepper to taste
• Pumpkin seeds for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Place the acorn squash halves cut-side down on a baking sheet. Roast for 40-45 minutes until tender. Scoop out the flesh and set aside.
2. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes.
3. Stir in ginger and cinnamon, cooking until fragrant, about 1 minute.
4. Add the roasted squash flesh and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth. Return to the pot and stir in coconut milk.
6. Season with salt and pepper. Heat gently until warmed through. Garnish with pumpkin seeds before serving.

This dairy-free acorn squash soup is a delightful combination of creamy and flavorful. The coconut milk adds richness, while the warm spices create a cozy dish that’s perfect for fall and winter. Serve it with crusty bread or as a starter to impress your guests with its simplicity and elegance.

Dairy-Free Acorn Squash Stuffed with Quinoa and Vegetables

This dairy-free stuffed acorn squash is a hearty and nutritious meal packed with quinoa, colorful vegetables, and herbs. It’s a visually stunning dish that’s as flavorful as it is wholesome, perfect for family dinners or holiday gatherings.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 1 cup cooked quinoa
• 1 tbsp olive oil
• 1 small onion, diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 1/2 cup diced mushrooms
• 1 tsp dried thyme
• 1/4 cup dried cranberries
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Brush the squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes.
2. Meanwhile, heat olive oil in a skillet over medium heat. Sauté onion, carrot, bell pepper, and mushrooms until tender, about 7-8 minutes.
3. Stir in quinoa, thyme, cranberries, salt, and pepper. Mix well and cook for another 2 minutes.
4. Remove the squash from the oven and turn them cut-side up. Fill each half with the quinoa mixture.
5. Return to the oven and bake for an additional 10-15 minutes. Serve warm.

This dairy-free stuffed acorn squash is a satisfying dish that’s bursting with flavor and nutrients. The combination of quinoa, vegetables, and cranberries creates a delightful balance of textures and tastes, making it a standout meal that’s both elegant and easy to prepare.

Dairy-Free Acorn Squash Curry

This dairy-free acorn squash curry is a vibrant and aromatic dish inspired by Indian flavors. The tender acorn squash pairs beautifully with a creamy coconut curry sauce, creating a dish that’s hearty, comforting, and perfect for serving over rice or with flatbread.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and diced
• 2 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (14 oz) coconut milk
• 1 cup diced tomatoes
• 1 cup chickpeas, cooked or canned (rinsed)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Sauté onion, garlic, and ginger until softened, about 5 minutes.
2. Stir in curry powder and turmeric, cooking for 1 minute until fragrant.
3. Add the diced acorn squash, coconut milk, and diced tomatoes. Stir to combine and bring to a simmer.
4. Cover and cook for 15-20 minutes, until the squash is tender. Stir occasionally.
5. Add the chickpeas and cook for another 5 minutes. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro, over rice or with flatbread.

This dairy-free acorn squash curry is a flavor-packed dish that’s perfect for those who enjoy bold spices and comforting meals. The creamy coconut sauce and tender squash make it an irresistible choice for weeknight dinners or special occasions, offering a taste of warmth and exotic flair.

Dairy-Free Acorn Squash and Black Bean Tacos

These dairy-free acorn squash and black bean tacos are a flavorful, plant-based twist on a classic favorite. Roasted acorn squash and seasoned black beans come together in warm tortillas, topped with fresh and zesty garnishes for a quick and satisfying meal.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1 can (15 oz) black beans, rinsed and drained
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• Juice of 1 lime
• 8 small corn tortillas
• Toppings: shredded lettuce, diced tomatoes, avocado slices, or salsa

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced acorn squash with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring once, until tender and golden.
2. While the squash roasts, heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in black beans and ground cumin, cooking for 3-4 minutes until warmed through. Squeeze lime juice over the beans and set aside.
3. Warm the tortillas in a dry skillet or microwave.
4. Assemble tacos by layering roasted squash, black beans, and desired toppings in the tortillas. Serve immediately.

These dairy-free acorn squash and black bean tacos are a delicious and nutritious meal that’s perfect for a weeknight dinner or a casual gathering. The combination of roasted squash, seasoned beans, and fresh toppings makes every bite satisfying and full of flavor.

Dairy-Free Acorn Squash and Lentil Salad

This dairy-free acorn squash and lentil salad is a hearty and nutritious dish packed with protein, fiber, and vibrant flavors. Perfect as a main or side dish, the roasted squash pairs beautifully with earthy lentils and a tangy vinaigrette.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and diced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1 cup cooked green or brown lentils
• 2 cups mixed salad greens
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced acorn squash with olive oil, smoked paprika, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and lightly caramelized.
2. In a large bowl, combine lentils, salad greens, roasted squash, walnuts, and dried cranberries.
3. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
4. Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.

This dairy-free acorn squash and lentil salad is a satisfying combination of textures and flavors. The roasted squash adds a touch of sweetness, while the lentils provide a hearty base. It’s a versatile dish that’s perfect for any occasion, from light lunches to festive dinners.

Dairy-Free Acorn Squash Pasta with Garlic and Sage

This dairy-free acorn squash pasta is a cozy, comforting dish that showcases the nutty sweetness of roasted squash. Infused with garlic and sage, the creamy sauce is tossed with pasta for a simple yet elegant meal.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 2 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 tsp ground nutmeg
• 1/4 cup vegetable broth
• 1/2 cup unsweetened almond milk
• 1/2 tsp salt
• 8 oz pasta of choice (e.g., fettuccine or penne)
• 2 tbsp chopped fresh sage
• Black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash cubes with 1 tbsp olive oil and roast for 25-30 minutes until tender and golden.
2. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté garlic until fragrant, about 1 minute. Add roasted squash, nutmeg, vegetable broth, and almond milk. Mash the squash with a fork or blend to create a smooth sauce.
4. Toss the cooked pasta in the sauce, adding reserved pasta water as needed to adjust consistency. Stir in fresh sage and season with salt and black pepper.
5. Serve warm, garnished with additional sage leaves if desired.

This dairy-free acorn squash pasta with garlic and sage is a delicious way to enjoy the flavors of fall. The creamy squash sauce is rich and flavorful, making it a comforting dish that’s ideal for cozy dinners or special occasions. Pair it with a side salad or crusty bread for a complete meal.

Dairy-Free Acorn Squash Curry with Spinach

This dairy-free acorn squash curry with spinach is a vibrant and nutritious dish that combines the sweetness of acorn squash with the warmth of spices and the earthy flavor of spinach. It’s a hearty and flavorful curry that pairs wonderfully with rice or flatbread for a wholesome meal.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 2 tbsp coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach, chopped
• 1 cup diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3-4 minutes.
2. Stir in curry powder, turmeric, and cumin. Cook for 1 minute to toast the spices.
3. Add the acorn squash cubes, diced tomatoes, and coconut milk. Stir to combine.
4. Cover and simmer for 15-20 minutes, stirring occasionally, until the squash is tender.
5. Add the chopped spinach and cook for an additional 2-3 minutes until wilted. Season with salt and pepper.
6. Serve hot, garnished with fresh cilantro, over rice or with flatbread.

This dairy-free acorn squash curry with spinach is a comforting and flavorful dish that brings together the richness of coconut milk and the goodness of fresh vegetables. It’s a perfect meal for those looking for a plant-based option with bold and satisfying flavors.

Dairy-Free Acorn Squash Chili

This dairy-free acorn squash chili is a hearty, protein-packed meal that’s perfect for cozy nights. Featuring acorn squash, beans, and a medley of spices, this chili is a wholesome and flavorful dish that warms you from the inside out.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and diced
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) kidney beans, drained and rinsed
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened, about 5 minutes.
2. Add chili powder, cumin, and smoked paprika. Stir to combine and cook for 1 minute.
3. Add acorn squash, diced tomatoes, beans, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the squash is tender.
4. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

This dairy-free acorn squash chili is a comforting and satisfying dish that’s packed with nutrients and flavor. It’s easy to make, perfect for meal prep, and a great option for feeding a crowd on chilly evenings.

Dairy-Free Acorn Squash Risotto

This dairy-free acorn squash risotto is a creamy and decadent dish that’s perfect for a special dinner. Made with arborio rice and roasted acorn squash, this recipe creates a rich and comforting meal without the need for dairy.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and diced
• 2 tbsp olive oil, divided
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup white wine (optional)
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced acorn squash with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and caramelized.
2. In a large skillet, heat the remaining olive oil over medium heat. Sauté onion and garlic until softened, about 3-4 minutes.
3. Add the arborio rice and cook for 2 minutes, stirring constantly.
4. If using, pour in the white wine and cook until absorbed. Gradually add the warm vegetable broth, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more.
5. Stir in the roasted acorn squash and nutmeg. Cook until the rice is creamy and tender, about 20 minutes. Season with salt and pepper.
6. Garnish with fresh parsley and serve immediately.

This dairy-free acorn squash risotto is a rich and flavorful dish that feels indulgent yet is made with simple, wholesome ingredients. The creamy texture and sweet squash make it a standout recipe for both weeknight dinners and festive occasions.

Dairy-Free Acorn Squash and Chickpea Stew

This dairy-free acorn squash and chickpea stew is a hearty and warming dish that’s perfect for colder days. Packed with tender squash, protein-rich chickpeas, and a medley of aromatic spices, it’s a satisfying meal served with crusty bread or rice.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 4-5 minutes.
2. Add coriander, cinnamon, and cayenne (if using), and cook for 1 minute, stirring to release the spices’ aroma.
3. Add the cubed acorn squash, chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer, cover, and cook for 20-25 minutes until the squash is tender.
4. Stir in the lemon juice, adjust seasoning with salt and pepper, and garnish with parsley before serving.

This dairy-free acorn squash and chickpea stew is a comforting, one-pot wonder that’s perfect for a cozy dinner. The combination of tender squash, earthy chickpeas, and fragrant spices creates a flavorful and nourishing meal.

Dairy-Free Acorn Squash Stuffed with Wild Rice and Cranberries

Dairy-free stuffed acorn squash is a show-stopping dish that’s as beautiful as it is delicious. Filled with wild rice, dried cranberries, and nuts, this dish combines sweet and savory flavors, making it a wonderful centerpiece for holiday meals or special occasions.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 2 tbsp olive oil, divided
• 1 cup cooked wild rice
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1/4 cup diced celery
• 1/4 cup diced onion
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Brush the squash halves with 1 tbsp olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Bake for 30-35 minutes until tender.
2. While the squash bakes, heat the remaining olive oil in a skillet over medium heat. Sauté onion and celery until softened, about 5 minutes.
3. Stir in the cooked wild rice, cranberries, pecans, thyme, salt, and pepper. Cook for 2-3 minutes to combine the flavors.
4. Remove the squash from the oven, turn cut-side up, and fill with the rice mixture. Return to the oven and bake for an additional 10 minutes.
5. Serve warm, garnished with additional nuts or cranberries if desired.

This dairy-free stuffed acorn squash is a visually stunning and flavorful dish that’s perfect for any special meal. The combination of nutty rice, tart cranberries, and tender squash makes it a wholesome and delicious choice.

Dairy-Free Acorn Squash Soup with Ginger and Coconut Milk

This dairy-free acorn squash soup is a silky, creamy delight with a touch of ginger for warmth and coconut milk for richness. It’s an elegant yet easy dish to prepare, perfect as a starter or a light meal.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion, garlic, and ginger until softened, about 5 minutes.
2. Add the cubed squash, vegetable broth, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the squash is tender.
3. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and heat through, adjusting seasoning as needed.
4. Serve hot, garnished with fresh cilantro and a drizzle of coconut milk if desired.

This dairy-free acorn squash soup is a creamy, comforting dish that’s packed with bold flavors and wholesome ingredients. Perfect for cozy nights or as a crowd-pleasing appetizer, it’s a must-try recipe for soup lovers.

Note: More recipes are coming soon!