29+ Delicious Gluten-Free Acorn Squash Recipes to Savor This Season

Acorn squash is one of the most versatile and nutrient-rich vegetables that’s perfect for both savory and sweet dishes.

Whether you’re looking for a warm, comforting side dish or a delicious dessert, gluten-free acorn squash recipes offer endless possibilities.

Packed with vitamins, fiber, and antioxidants, acorn squash is a fantastic addition to your gluten-free kitchen.

In this blog post, we’ll explore over 29 mouthwatering ways to cook with acorn squash—from roasted to stuffed, mashed to pureed.

With these gluten-free recipes, you’ll enjoy the natural sweetness and creamy texture of this beloved fall vegetable all year round.

29+ Delicious Gluten-Free Acorn Squash Recipes to Savor This Season

There you have it—over 29 gluten-free acorn squash recipes that will elevate your meals with flavor, nutrition, and a touch of autumn warmth.

Whether you’re hosting a dinner party or cooking for your family, these recipes are sure to impress.

So, get creative and explore the endless possibilities of acorn squash in your gluten-free cooking journey. Your taste buds will thank you! Happy cooking!

Roasted Acorn Squash with Maple and Cinnamon

This roasted acorn squash with maple syrup and cinnamon is a perfect combination of natural sweetness and warmth, offering a cozy, comforting dish. Roasting brings out the squash’s inherent sweetness, while the maple syrup adds an extra touch of richness. The cinnamon gives it a spiced, aromatic flavor that makes it a great side dish for fall and winter meals.

Ingredients:

• 2 acorn squashes
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash in half and remove the seeds.
3. Drizzle olive oil over the cut sides of the squash, and sprinkle with salt, pepper, and cinnamon.
4. Place the squash halves, cut side down, on a baking sheet lined with parchment paper.
5. Roast for 30 minutes, then flip the squash halves over and drizzle with maple syrup.
6. Continue roasting for an additional 20–25 minutes or until the squash is tender and golden brown.
7. Remove from the oven and allow to cool slightly before serving.

This roasted acorn squash recipe offers a simple yet incredibly flavorful dish that highlights the best of autumn flavors. The combination of maple and cinnamon with the natural sweetness of the squash creates a balanced, warm profile that makes it perfect for holiday dinners or as a nutritious, light side throughout the fall and winter months. Plus, it’s naturally gluten-free, ensuring that everyone at your table can enjoy it without worry!

Stuffed Acorn Squash with Quinoa and Cranberries

Stuffed acorn squash with quinoa and cranberries brings a colorful, hearty touch to any meal. Packed with protein and fiber, this gluten-free dish is a fantastic option for those looking for a nutritious vegetarian main or a delightful side. The quinoa adds texture, while the cranberries offer a pop of tartness, making each bite both refreshing and satisfying.

Ingredients:

• 2 acorn squashes
• 1 cup quinoa
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the acorn squashes in half and scoop out the seeds.
3. Drizzle olive oil over the squash halves and sprinkle with salt, pepper, cinnamon, and nutmeg.
4. Place the squash halves on a baking sheet, cut side down, and roast for 30 minutes.
5. While the squash is roasting, cook the quinoa in vegetable broth according to the package directions.
6. Once the quinoa is cooked, stir in the dried cranberries and chopped pecans.
7. After the squash halves are tender, remove them from the oven and flip them over.
8. Stuff each squash half with the quinoa mixture, and return them to the oven for another 10-15 minutes, allowing the flavors to meld together.
9. Serve warm, garnished with fresh herbs if desired.

This stuffed acorn squash dish is a perfect balance of savory, sweet, and nutty flavors, making it a standout recipe for any gluten-free meal. The quinoa adds a nutritious base, while the cranberries and pecans create delightful bursts of flavor. Whether enjoyed as a main course for a vegetarian dinner or a vibrant side dish, it’s sure to impress both your taste buds and your guests with its delicious blend of textures and seasonal ingredients.

Acorn Squash Soup with Coconut Milk

A creamy, velvety acorn squash soup with coconut milk is a delightful and warming dish that’s perfect for chilly days. The coconut milk adds richness to the soup while complementing the natural sweetness of the acorn squash. Lightly spiced with ginger and garlic, this gluten-free soup is both comforting and nourishing, making it a great choice for lunch or dinner.

Ingredients:

• 2 acorn squashes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, peeled and grated
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• Salt and pepper, to taste
• Fresh herbs, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the acorn squashes in half and remove the seeds.
3. Drizzle the squash halves with olive oil and place them on a baking sheet, cut side down.
4. Roast for 40-45 minutes, or until the squash is tender and easily pierced with a fork.
5. While the squash is roasting, heat olive oil in a large pot over medium heat.
6. Add the chopped onion, garlic, and grated ginger, cooking until softened, about 5-7 minutes.
7. Once the squash is done, scoop the flesh out and add it to the pot.
8. Pour in the coconut milk and vegetable broth, then bring to a simmer.
9. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches.
10. Season with salt and pepper to taste, and garnish with fresh herbs if desired.

This acorn squash soup with coconut milk offers a rich, creamy texture that is perfect for warming up on a cold day. The gentle spiciness from ginger and garlic, combined with the sweetness of the roasted squash, makes it a balanced and comforting dish. Whether served as a starter or as a light meal, this soup will be sure to satisfy with its velvety consistency and tropical coconut flavor, all while being gluten-free and nourishing.

Baked Acorn Squash with Garlic and Parmesan

Baked acorn squash with garlic and Parmesan is a savory and satisfying dish that perfectly complements any main course. The garlic infuses the squash with a subtle richness, while the Parmesan cheese adds a delicious, salty bite. This simple, gluten-free recipe is not only delicious but also visually appealing, making it an excellent side dish for both casual and festive meals.

Ingredients:

• 2 acorn squashes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the acorn squashes in half and remove the seeds.
3. Drizzle the squash halves with olive oil, then sprinkle with minced garlic, salt, pepper, and fresh thyme.
4. Place the squash halves, cut side up, on a baking sheet lined with parchment paper.
5. Roast for 30 minutes, then sprinkle the grated Parmesan cheese over the squash halves.
6. Continue roasting for an additional 10-15 minutes, or until the squash is tender and the cheese is melted and golden.
7. Serve immediately, garnished with extra thyme if desired.

This baked acorn squash with garlic and Parmesan is a delightful twist on traditional roasted squash. The combination of garlic and Parmesan enhances the natural flavors of the squash, turning it into a savory and aromatic side dish. It’s a perfect addition to any gluten-free dinner table and works well with roasted meats, pasta dishes, or as a standalone meal for a light lunch.

Acorn Squash and Black Bean Chili

Acorn squash and black bean chili is a hearty, vegan-friendly, and gluten-free chili that combines the sweetness of squash with the earthiness of black beans. The squash adds texture and depth to the chili, while the spices provide a warm, satisfying flavor. This dish is great for a filling meal that is both nutritious and comforting, especially for chilly evenings.

Ingredients:

• 1 large acorn squash, peeled and diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the chili powder, cumin, and smoked paprika, cooking for another minute to release the flavors.
4. Add the diced acorn squash to the pot and stir to coat in the spices.
5. Pour in the diced tomatoes, black beans, and vegetable broth.
6. Bring the chili to a simmer and cook for 30–40 minutes, or until the squash is tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro if desired.

This acorn squash and black bean chili is a perfect blend of sweet, savory, and spicy flavors. The creamy texture of the acorn squash melds beautifully with the black beans, while the spices create a bold and warming experience. It’s a great dish for anyone looking for a hearty, gluten-free meal that doesn’t sacrifice flavor or nutrition. Serve it with a side of cornbread or over a bed of rice for a complete meal.

Acorn Squash and Sweet Potato Mash

Acorn squash and sweet potato mash is a creamy, vibrant, and naturally sweet side dish that’s perfect for any meal. The acorn squash adds a delicate sweetness, while the sweet potatoes bring richness and smoothness. Together, they create a beautiful mash that can be served with meats, as part of a holiday spread, or simply as a comforting side on its own.

Ingredients:

• 1 acorn squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1/4 cup coconut milk (or regular milk)
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the acorn squash and sweet potato cubes with olive oil, salt, and pepper.
3. Spread the cubes evenly on a baking sheet and roast for 25-30 minutes, or until tender.
4. Once roasted, transfer the squash and sweet potatoes to a large bowl and mash them together using a potato masher or a fork.
5. Stir in the coconut milk and cinnamon, adjusting seasoning to taste.
6. Serve warm as a side dish.

This acorn squash and sweet potato mash is a flavorful and nutrient-dense dish that’s both sweet and savory. The natural sweetness from the squash and sweet potatoes creates a rich and creamy texture, making it a comforting side dish that pairs well with a variety of proteins. It’s an excellent gluten-free choice for your dinner table, and its warm, autumn-inspired flavors are perfect for the colder months.

Grilled Acorn Squash with Lemon and Tahini Dressing

Grilled acorn squash with a tangy lemon and tahini dressing makes for a refreshing, vibrant, and healthy dish that’s perfect for summer barbecues or as a light side. The grill imparts a smoky flavor to the squash, which pairs wonderfully with the creamy, citrusy tahini dressing. It’s naturally gluten-free, packed with nutrients, and full of bold flavors.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup
• 1 tablespoon water (to thin the dressing)
• Fresh parsley, for garnish

Instructions:

1. Preheat the grill to medium heat.
2. Brush the cut sides of the acorn squash with olive oil, and season with salt and pepper.
3. Place the squash halves, cut side down, on the grill. Grill for 5–7 minutes, until grill marks form.
4. Flip the squash and grill for an additional 5–7 minutes until the squash is tender.
5. While grilling, prepare the tahini dressing by whisking together tahini, lemon juice, honey (or maple syrup), and water until smooth.
6. Once the squash is grilled, drizzle the tahini dressing over the top.
7. Garnish with fresh parsley and serve immediately.

Grilled acorn squash with lemon and tahini dressing offers a delightful combination of smoky, creamy, and tangy flavors. The sweetness of the squash is perfectly balanced by the richness of the tahini and the brightness of the lemon. It’s a great gluten-free option that’s both light and satisfying, ideal for a healthy summer meal or as a unique side to impress your guests at a barbecue.

Acorn Squash and Pomegranate Salad

Acorn squash and pomegranate salad is a fresh and festive dish that combines the roasted sweetness of acorn squash with the bright, tart burst of pomegranate seeds. This gluten-free salad is a beautiful addition to any meal, offering a balance of flavors and textures with its crunchy greens, creamy squash, and juicy pomegranate. It’s perfect for holiday meals or as a light lunch.

Ingredients:

• 1 acorn squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups mixed salad greens
• 1/2 cup pomegranate seeds
• 1/4 cup crumbled feta cheese (optional)
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the acorn squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet.
3. Roast for 25–30 minutes, until the squash is tender and golden.
4. In a small bowl, whisk together balsamic vinegar and honey to create a simple dressing.
5. In a large bowl, combine the roasted squash, mixed greens, pomegranate seeds, and crumbled feta (if using).
6. Drizzle the dressing over the salad and toss gently.
7. Serve immediately, or chill until ready to serve.

This acorn squash and pomegranate salad is a vibrant and refreshing dish that highlights seasonal ingredients. The sweet and savory roasted squash pairs perfectly with the tangy pomegranate seeds, creating a balanced, colorful salad that’s not only gluten-free but also packed with nutrients. It’s ideal for adding a fresh and festive touch to any meal, whether you’re serving it for lunch or as part of a holiday spread.

Acorn Squash Fritters with Yogurt Sauce

Acorn squash fritters with a tangy yogurt sauce are a crispy, savory treat that’s perfect as an appetizer, snack, or side dish. These gluten-free fritters have a delightful crunch on the outside while remaining tender and flavorful on the inside. The cool yogurt sauce provides a refreshing contrast to the warm, spiced fritters, making each bite an enjoyable experience.

Ingredients:

• 1 acorn squash, peeled and grated
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Olive oil, for frying
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon honey

Instructions:

1. Grate the acorn squash using a box grater or food processor. Place the grated squash in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the grated squash, gluten-free breadcrumbs, Parmesan cheese, egg, parsley, cumin, salt, and pepper. Mix well until everything is evenly incorporated.
3. Heat olive oil in a large skillet over medium heat.
4. Form small fritters by spooning the mixture into the pan and pressing them down gently with a spatula.
5. Fry the fritters for 3-4 minutes on each side until golden brown and crispy.
6. For the yogurt sauce, mix the Greek yogurt, lemon juice, and honey in a small bowl.
7. Serve the fritters warm with the yogurt sauce on the side.

These acorn squash fritters with yogurt sauce are a fun and delicious way to enjoy squash. The crispy fritters are packed with flavor, and the yogurt sauce adds a cool, creamy touch that complements the warm, spiced fritters

Acorn Squash and Spinach Gratin

Acorn squash and spinach gratin is a decadent and savory dish that brings together the creamy richness of a gratin with the natural sweetness of acorn squash. The addition of spinach adds a touch of earthiness, and the cheesy topping creates a perfectly crispy, golden finish. This gluten-free gratin is a great choice for a comforting side dish, ideal for fall or winter meals.

Ingredients:

• 1 acorn squash, peeled and thinly sliced
• 2 cups fresh spinach
• 1 tablespoon olive oil
• 1/2 cup grated Gruyère cheese
• 1/4 cup heavy cream (or dairy-free option)
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• 1/4 cup gluten-free breadcrumbs

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat and sauté the spinach until wilted. Set aside.
3. Layer the acorn squash slices in a greased baking dish.
4. Spread the sautéed spinach over the squash.
5. In a small bowl, mix together the heavy cream, nutmeg, salt, and pepper. Pour the mixture over the squash and spinach.
6. Sprinkle the grated Gruyère cheese on top and finish with gluten-free breadcrumbs.
7. Bake for 25–30 minutes, or until the top is golden brown and the squash is tender.
8. Serve warm.

This acorn squash and spinach gratin is an elegant yet easy-to-make dish that’s perfect for adding a little indulgence to your gluten-free meals. The creamy, cheesy top and soft, sweet squash beneath create a satisfying texture contrast, while the spinach adds depth and color. It’s an ideal dish to serve at a holiday dinner or as a luxurious side for any comforting meal.

Acorn Squash and Bacon Salad

Acorn squash and bacon salad is a savory, satisfying dish that combines the sweetness of roasted acorn squash with the salty crispiness of bacon. The addition of arugula or spinach brings freshness to the salad, while a tangy vinaigrette ties all the flavors together. This gluten-free salad is a perfect balance of textures, making it a great addition to your meal.

Ingredients:

• 1 acorn squash, peeled and cubed
• 4 slices of bacon
• 4 cups mixed greens (arugula or spinach work well)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the acorn squash cubes with olive oil, salt, and pepper, and place on a baking sheet.
3. Roast the squash for 25–30 minutes, or until tender and slightly caramelized.
4. Meanwhile, cook the bacon in a pan over medium heat until crispy. Remove from the pan, crumble, and set aside.
5. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to create the dressing.
6. In a large bowl, combine the roasted squash, bacon, and mixed greens.
7. Drizzle with the dressing, toss gently, and serve immediately.

This acorn squash and bacon salad is a perfect harmony of flavors—sweet, savory, and slightly bitter. The crispy bacon enhances the roasted squash’s natural sweetness, while the greens provide a fresh, peppery note. Tossed in a simple balsamic vinaigrette, this gluten-free salad is a delightful side or a light, satisfying main dish for any meal.

Acorn Squash and Chickpea Curry

Acorn squash and chickpea curry is a warm, flavorful, and hearty dish that combines the sweetness of roasted squash with the savory goodness of chickpeas. The curry spices bring a depth of flavor, while the coconut milk adds a creamy texture. This gluten-free curry is perfect for a cozy, nourishing meal that’s both filling and satisfying.

Ingredients:

• 1 acorn squash, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced acorn squash with olive oil, salt, and pepper, and roast on a baking sheet for 25–30 minutes, or until tender.
3. In a large pot, sauté the onion, garlic, and grated ginger in olive oil over medium heat for 5–7 minutes until softened.
4. Stir in the curry powder and turmeric, cooking for another minute.
5. Add the coconut milk and chickpeas to the pot, and bring the mixture to a simmer.
6. Once the squash is roasted, add it to the curry and simmer for 10–15 minutes to combine the flavors.
7. Garnish with fresh cilantro before serving.

This acorn squash and chickpea curry is a wonderful blend of rich, comforting flavors. The sweetness of the acorn squash contrasts beautifully with the earthy chickpeas, while the curry spices and coconut milk create a rich, aromatic base. It’s a perfect gluten-free, vegetarian dish that works well as a main course or a hearty side. Serve with rice or flatbread for a complete, satisfying meal.

Acorn Squash Pizza with Goat Cheese and Arugula

Acorn squash pizza with goat cheese and arugula is a unique twist on traditional pizza, offering a gluten-free, vegetable-forward version that’s both flavorful and satisfying. The roasted acorn squash acts as the base for the pizza, with creamy goat cheese and peppery arugula providing contrast. It’s a perfect dish for those looking to try something different but delicious.

Ingredients:

• 1 acorn squash, peeled and thinly sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 ounces goat cheese, crumbled
• 1/2 cup shredded mozzarella cheese
• 1 cup fresh arugula
• 1 tablespoon balsamic glaze (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the acorn squash thinly and toss with olive oil, salt, and pepper. Arrange the slices on a baking sheet and roast for 20–25 minutes, or until tender.
3. Once roasted, remove the squash slices and arrange them in a single layer on a serving platter or baking sheet.
4. Top with crumbled goat cheese and shredded mozzarella.
5. Return to the oven for an additional 5–7 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and top with fresh arugula.
7. Drizzle with balsamic glaze for extra flavor, if desired.

This acorn squash pizza with goat cheese and arugula offers a unique and savory way to enjoy the flavors of fall in a gluten-free format. The roasted squash serves as a satisfying, natural base for the tangy goat cheese, while the fresh arugula adds a peppery bite. It’s a delightful dish that can serve as a main course or a fun appetizer for a gathering.

Acorn Squash and Lentil Stew

Acorn squash and lentil stew is a hearty and filling meal that combines the creamy texture of acorn squash with the protein-packed lentils. The stew is flavored with aromatic herbs and spices, making it a nourishing and gluten-free dish that’s perfect for cozy dinners or meal prepping. Packed with fiber and nutrients, this stew is both comforting and satisfying.

Ingredients:

• 1 acorn squash, peeled and diced
• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 2 celery stalks, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add the onion, garlic, carrot, and celery, and sauté for 5-7 minutes until softened.
3. Stir in the cumin and smoked paprika, cooking for another minute.
4. Add the diced acorn squash, lentils, diced tomatoes, and vegetable broth to the pot.
5. Bring to a boil, then reduce the heat to a simmer.
6. Cover and cook for 30-40 minutes, or until the lentils are tender and the squash is soft.
7. Season with salt and pepper to taste.
8. Serve warm with crusty gluten-free bread.

acorn squash and lentil stew is a filling, nutrient-dense dish that’s both satisfying and comforting. The combination of hearty lentils, tender acorn squash, and fragrant spices makes for a perfectly balanced stew. It’s an ideal gluten-free meal for chilly days, providing a nourishing option that’s packed with fiber and protein to keep you full and satisfied.

Acorn Squash and Cauliflower Rice Stir-Fry

Acorn squash and cauliflower rice stir-fry is a light, gluten-free meal that combines the sweet flavors of acorn squash with the versatility of cauliflower rice. The dish is flavored with soy sauce, garlic, and ginger, offering a savory, umami-packed experience. It’s a quick and healthy dish that’s perfect for weeknight dinners or meal prepping.

Ingredients:

• 1 acorn squash, peeled and cubed
• 2 cups cauliflower rice (fresh or frozen)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon sesame oil
• Salt and pepper, to taste
• Green onions, for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the acorn squash cubes and sauté for 8-10 minutes, or until golden brown and tender.
3. Add the garlic and ginger, and cook for another 1-2 minutes.
4. Stir in the cauliflower rice, soy sauce, and sesame oil.
5. Cook for an additional 5-7 minutes, or until the cauliflower rice is tender and well-combined with the squash.
6. Season with salt and pepper to taste.
7. Garnish with green onions if desired, and serve immediately.

quick to prepare and perfect for a busy weeknight. The combination of the sweet squash and savory cauliflower rice creates a satisfying base, while the ginger, garlic, and soy sauce bring depth and umami to the dish. It’s an excellent gluten-free option

Acorn Squash and Sweet Potato Mash

Acorn squash and sweet potato mash is a flavorful and hearty side dish that combines the sweet, earthy flavors of both vegetables into a creamy, comforting mash. The natural sweetness of the acorn squash pairs perfectly with the rich texture of sweet potatoes. This gluten-free dish is a great alternative to traditional mashed potatoes and brings a vibrant color and nutritional boost to any meal.

Ingredients:

• 1 acorn squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/4 cup coconut milk (or dairy-free option)
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the acorn squash and sweet potato cubes with olive oil, salt, and pepper.
3. Roast the vegetables on a baking sheet for 25-30 minutes, or until fork-tender.
4. Once roasted, transfer the vegetables to a bowl and mash them together until smooth.
5. Stir in coconut milk and cinnamon, mixing until creamy.
6. Adjust seasoning with salt and pepper to taste.
7. Garnish with fresh parsley, if desired, and serve.

acorn squash and sweet potato mash is a velvety, sweet, and savory side dish that’s perfect for family dinners or holiday feasts. The blend of roasted vegetables creates a delightful, natural sweetness, and the creamy texture offers a comforting alternative to traditional mashed potatoes. It’s a healthy, gluten-free option that everyone will enjoy.

Acorn Squash and Mushroom Risotto

Acorn squash and mushroom risotto is a warm, creamy dish that combines the richness of mushrooms with the sweetness of acorn squash. The combination of these ingredients creates a deeply flavorful risotto that’s both gluten-free and satisfying. The creamy texture of the risotto, enhanced by the earthiness of mushrooms and the natural sweetness of the squash, makes this a comforting meal.

Ingredients:

• 1 acorn squash, peeled and diced
• 1 cup Arborio rice
• 1 cup sliced mushrooms (cremini or button)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth
• 1/4 cup grated Parmesan cheese (optional)
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the acorn squash with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes until tender.
3. In a large skillet or pan, sauté the onion, garlic, and mushrooms in olive oil over medium heat for 5–7 minutes, until softened.
4. Add the Arborio rice to the pan and cook for 1–2 minutes, stirring constantly.
5. Deglaze the pan with white wine (if using), and then begin adding vegetable broth, one ladle at a time, stirring frequently, until the liquid is absorbed before adding more. Continue until the rice is cooked and creamy, about 20-25 minutes.
6. Stir in the roasted acorn squash and Parmesan cheese, if using. Adjust seasoning with salt and pepper to taste.
7. Serve warm, garnished with additional cheese, if desired.

This acorn squash and mushroom risotto is a luxurious and filling dish with layers of savory and sweet flavors. The creamy, tender rice combined with the earthy mushrooms and sweet acorn squash creates a balanced and comforting meal. It’s the perfect gluten-free dish for a cozy dinner or an elegant holiday spread.

Acorn Squash Soup with Coconut Milk

Acorn squash soup with coconut milk is a velvety, warming soup that’s perfect for chilly days. The natural sweetness of acorn squash is enhanced by the rich, creamy texture of coconut milk, and the touch of spices adds depth to the flavor. This gluten-free soup is simple to make but feels indulgent, making it a perfect starter or light meal.

Ingredients:

• 1 acorn squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the acorn squash cubes with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes until tender.
3. In a large pot, sauté the onion and garlic in olive oil over medium heat for 5-7 minutes until softened.
4. Add the roasted acorn squash, coconut milk, vegetable broth, ginger, and cinnamon to the pot.
5. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 10-15 minutes to meld the flavors.
6. Use an immersion blender or transfer the soup to a blender and blend until smooth.
7. Season with salt and pepper to taste, and serve garnished with fresh parsley or cilantro.

This acorn squash soup with coconut milk is a creamy, flavorful, and comforting dish that’s perfect for the fall and winter months. The coconut milk adds a rich creaminess that complements the natural sweetness of the acorn squash, while the spices elevate the soup’s depth. It’s a gluten-free, nourishing option that makes a perfect appetizer or light meal.

Acorn Squash and Quinoa Salad

Acorn squash and quinoa salad is a nutritious, gluten-free salad that combines roasted squash with protein-packed quinoa for a filling yet light dish. The sweetness of the squash is balanced with the nuttiness of quinoa, while a tangy vinaigrette ties everything together. This salad can be served warm or cold, making it perfect for a variety of occasions.

Ingredients:

• 1 acorn squash, peeled, seeded, and cubed
• 1 cup quinoa, cooked
• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey (optional)
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted pumpkin seeds
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the acorn squash cubes with olive oil, salt, and pepper, and roast on a baking sheet for 25–30 minutes until tender.
3. In a large bowl, combine the cooked quinoa, roasted acorn squash, and crumbled feta cheese (if using).
4. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
5. Pour the dressing over the quinoa and squash mixture, tossing to combine.
6. Sprinkle with toasted pumpkin seeds before serving.

This acorn squash and quinoa salad is a light yet satisfying dish that’s bursting with flavor. The roasted squash adds a sweet and savory depth, while the quinoa provides a hearty base. Tossed with a tangy dressing and topped with crunchy pumpkin seeds, it’s a delicious gluten-free salad that works as a side or a light main course.

Acorn Squash and Pecan Pie Bars

Acorn squash and pecan pie bars are a sweet, gluten-free dessert that combines the comforting flavors of acorn squash with the richness of pecans. The acorn squash filling has a smooth texture and mild sweetness, while the crunchy pecan topping adds texture and richness. These bars make a perfect treat for the fall season or any special occasion.

Ingredients:

• 1 acorn squash, peeled and roasted
• 1 1/2 cups gluten-free graham cracker crumbs
• 1/4 cup coconut flour
• 1/4 cup butter, melted
• 1 tablespoon maple syrup
• 2 eggs
• 1/2 cup coconut milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 cup chopped pecans
• 1/4 cup maple syrup (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Roast the acorn squash until tender, then blend it into a smooth puree.
3. In a medium bowl, mix together graham cracker crumbs, coconut flour, melted butter, and maple syrup. Press the mixture into the bottom of a greased baking dish to form the crust.
4. In a separate bowl, combine the acorn squash puree, eggs, coconut milk, vanilla extract, and cinnamon. Pour this mixture over the crust.
5. Sprinkle the chopped pecans evenly over the top and drizzle with maple syrup.
6. Bake for 25-30 minutes, or until the filling is set and the edges are golden brown.
7. Let the bars cool before slicing and serving.

These acorn squash and pecan pie bars are a delightful dessert that’s perfect for the fall season. The rich, smooth acorn squash filling pairs beautifully with the crunchy, caramelized pecan topping. This gluten-free dessert is a wonderful alternative to traditional pecan pie and is sure to impress your guests at any gathering.

Note: More recipes are coming soon