36+ Flavorful Gluten-Free AIP Acorn Squash Recipes You Need to Try

Acorn squash is a versatile and nutrient-packed vegetable that can add a rich, hearty flavor to any meal.

For those following gluten-free or Autoimmune Protocol (AIP) diets, finding the right recipes that cater to both dietary needs can be a challenge.

But with acorn squash as a star ingredient, you can create a variety of dishes that are not only delicious but also nourishing and easy on the digestive system.

In this post, we’ll explore over 36+ gluten-free and AIP-compliant acorn squash recipes that will satisfy your cravings, support your health, and leave you feeling energized.

From savory side dishes to wholesome mains, these recipes offer plenty of options to incorporate this wholesome vegetable into your diet.

36+ Flavorful Gluten-Free AIP Acorn Squash Recipes You Need to Try

Whether you’re new to the AIP diet or simply looking to add more gluten-free recipes to your rotation, acorn squash is a fantastic option.

With its naturally sweet and savory flavor, acorn squash pairs well with a variety of herbs, spices, and other AIP-compliant ingredients.

The 36+ recipes we’ve shared in this blog article provide endless inspiration for creating satisfying, wholesome meals that align with your dietary needs.

So, embrace the beauty of acorn squash in your kitchen and enjoy delicious, nourishing meals every day!

AIP Roasted Acorn Squash with Cinnamon and Coconut Sugar

This roasted acorn squash recipe features the sweetness of coconut sugar combined with the warm spice of cinnamon, making it a delightful AIP-friendly dish. It’s a simple, healthy, and comforting side or dessert perfect for colder weather. The flavors of caramelized squash are balanced by the coconut sugar’s natural sweetness, and the cinnamon adds a touch of warmth that enhances the dish’s flavor.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 tablespoon coconut oil, melted
• 2 tablespoons coconut sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squashes in half and remove the seeds. Drizzle the cut sides with melted coconut oil.
3. In a small bowl, mix together coconut sugar, cinnamon, and sea salt.
4. Sprinkle the cinnamon-sugar mixture evenly over the cut sides of the squash.
5. Place the squash halves on a baking sheet, cut side up. Roast in the oven for 45-55 minutes, or until the squash is tender and caramelized around the edges.
6. Once done, remove from the oven and let it cool slightly before serving.

This simple and nourishing acorn squash recipe is both naturally sweet and satisfying, making it perfect for any AIP meal. The caramelization from roasting brings out the squash’s inherent sweetness, while the cinnamon adds a warming, earthy spice that makes each bite comforting. It’s an excellent addition to your fall or winter menu and pairs well with roasted meats or as a stand-alone dish.

AIP Acorn Squash Soup with Ginger and Turmeric

This creamy, warming acorn squash soup is packed with flavor from ginger and turmeric, making it an ideal AIP-compliant meal for colder months. It combines the earthiness of acorn squash with the zesty kick of ginger and the anti-inflammatory benefits of turmeric. This soup is naturally thick and smooth, perfect for a cozy lunch or dinner.

Ingredients:

• 2 acorn squashes, peeled, seeded, and cubed
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon turmeric powder
• 4 cups bone broth (AIP-compliant)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper (optional)
• Fresh herbs for garnish (optional)

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onions and sauté until softened, about 5 minutes.
2. Add garlic, ginger, and turmeric, and cook for another minute, stirring to combine.
3. Add the cubed acorn squash to the pot, followed by the bone broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer the mixture to a blender and blend in batches.
5. Return the soup to the pot and stir in sea salt and pepper (if using). Heat the soup over low heat until warmed through.
6. Serve the soup hot, garnished with fresh herbs if desired.

This velvety acorn squash soup is a nourishing and satisfying meal that’s easy to prepare and full of healing ingredients. The ginger and turmeric add depth to the flavor while providing anti-inflammatory benefits, and the creamy texture of the squash makes the soup rich without any dairy. It’s a great option for those following an AIP diet and a comforting choice during the colder months. You can also freeze leftovers for a quick meal later on!

AIP Acorn Squash Hash with Ground Turkey

This savory acorn squash hash combines the sweetness of the squash with the heartiness of ground turkey, making it a perfect AIP breakfast or dinner option. The turkey provides protein, while the squash brings a hint of sweetness and texture. With the addition of herbs and spices, this dish becomes a balanced, flavorful meal that can be enjoyed any time of the day.

Ingredients:

• 1 large acorn squash, peeled, seeded, and diced
• 1 lb ground turkey
• 1 tablespoon coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground sage
• 1/2 teaspoon thyme
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the diced acorn squash and sauté for about 8-10 minutes, or until slightly softened.
2. Add the chopped onion and minced garlic to the skillet and cook for another 2-3 minutes, until the onion becomes translucent.
3. Add the ground turkey to the skillet, breaking it up with a spatula. Cook until browned and fully cooked through, about 7-10 minutes.
4. Stir in the ground sage, thyme, sea salt, and pepper. Continue cooking for an additional 2-3 minutes to allow the flavors to meld.
5. Remove from heat and garnish with fresh parsley, if desired.

This acorn squash hash is a hearty and nutritious meal that combines protein and healthy fats with the natural sweetness of squash. It’s perfect for a satisfying breakfast, a post-workout meal, or a light dinner. The ground turkey adds a savory depth to the dish, while the squash provides a balance of flavor and texture. It’s easy to make and packed with nutrients, making it an excellent choice for anyone following the AIP diet.

AIP Stuffed Acorn Squash with Ground Beef and Vegetables

This savory stuffed acorn squash is filled with a delicious mixture of ground beef and vegetables, making it a wholesome AIP-friendly meal. The natural sweetness of the roasted squash pairs beautifully with the rich, savory filling. It’s a perfect dish for a cozy dinner and can be easily customized with any vegetables of your choice.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 lb ground beef (grass-fed or pasture-raised)
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 1 bell pepper, diced
• 1 medium zucchini, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the acorn squash halves on a baking sheet, cut side up, and roast for 35-45 minutes, until the flesh is soft and easily pierced with a fork.
3. While the squash is roasting, heat coconut oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles with a spoon.
4. Add the chopped onion, bell pepper, zucchini, and garlic to the skillet and cook for 5-7 minutes, until the vegetables are tender.
5. Stir in the oregano, cumin, sea salt, and pepper, and cook for another 2 minutes to combine the flavors.
6. Once the acorn squash halves are cooked, remove them from the oven and carefully scoop out some of the flesh to create a hollow space for the filling.
7. Stuff each squash half with the ground beef and vegetable mixture. Serve warm.

This stuffed acorn squash is a savory, filling meal that combines the sweetness of roasted squash with the richness of ground beef and fresh vegetables. It’s an ideal dish for a family meal or for meal prepping ahead of time. The spices used in the filling enhance the natural flavors of the squash, creating a balanced and satisfying dish. It’s a nutrient-dense, AIP-compliant option that’s hearty, flavorful, and easy to prepare.

AIP Acorn Squash and Apple Casserole

This warm and comforting casserole brings together the sweetness of acorn squash and apples, combined with a touch of cinnamon and coconut sugar for a naturally sweet, AIP-friendly dessert or side dish. It’s a delicious way to enjoy squash with the added flavor of tender apples, making it a perfect fall recipe.

Ingredients:

• 2 acorn squashes, peeled, seeded, and cubed
• 2 apples, peeled, cored, and diced
• 2 tablespoons coconut oil, melted
• 1/4 cup coconut sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the acorn squash cubes, diced apples, melted coconut oil, coconut sugar, cinnamon, and sea salt. Toss everything together until evenly coated.
3. Transfer the mixture to a baking dish and spread it out evenly.
4. Bake for 30-40 minutes, stirring once halfway through, until the squash and apples are tender and caramelized.
5. Serve warm as a side dish or dessert.

This acorn squash and apple casserole is a sweet and comforting dish that perfectly balances the earthiness of the squash with the tartness of the apples. The cinnamon and coconut sugar add depth to the flavors, making this casserole feel like a special treat. It’s an easy, wholesome AIP dessert or side dish that can be enjoyed by the whole family. Its natural sweetness makes it a great addition to any fall or winter meal.

AIP Acorn Squash Fritters

AIP-friendly acorn squash fritters are a crispy, savory snack or side dish perfect for those following an autoimmune protocol diet. Made with simple ingredients like squash, coconut flour, and herbs, these fritters are gluten-free, egg-free, and packed with flavor. They’re a great way to enjoy the taste of acorn squash in a fun, bite-sized form.

Ingredients:

• 2 acorn squashes, peeled, seeded, and grated
• 1/4 cup coconut flour
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper (optional)
• 2 tablespoons coconut oil, for frying

Instructions:

1. Grate the acorn squash using a box grater or food processor. Place the grated squash in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
2. In a bowl, mix the grated squash with coconut flour, parsley, garlic powder, onion powder, sea salt, and pepper. Stir until well combined.
3. Heat the coconut oil in a large skillet over medium heat.
4. Form the squash mixture into small fritters, about 2 tablespoons each, and place them in the hot skillet.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove the fritters from the skillet and drain them on a paper towel-lined plate.
7. Serve hot with your favorite dipping sauce or on their own.

These acorn squash fritters are crispy on the outside and tender on the inside, providing a perfect bite-sized treat. The combination of fresh herbs and savory spices enhances the flavor of the acorn squash, making these fritters a tasty snack or side dish. They’re easy to make and can be served as an appetizer or a quick meal for those following an AIP diet. Enjoy them with a dipping sauce or simply as they are!

AIP Acorn Squash and Sweet Potato Mash

This creamy acorn squash and sweet potato mash is a wholesome, AIP-compliant side dish that combines two root vegetables for a comforting and satisfying accompaniment. The sweetness of both the acorn squash and the sweet potato is enhanced by a touch of cinnamon, making it a perfect dish for fall and winter meals.

Ingredients:

• 1 acorn squash, peeled, seeded, and cubed
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons coconut oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/4 cup bone broth (optional, for a smoother texture)

Instructions:

1. Steam or boil the acorn squash and sweet potatoes in a large pot for 15-20 minutes, or until both are fork-tender.
2. Drain the vegetables and return them to the pot. Add coconut oil, cinnamon, and sea salt.
3. Mash the vegetables with a potato masher or use an immersion blender to achieve a smoother consistency.
4. If the mash is too thick, add bone broth a little at a time until you reach your desired texture.
5. Serve warm as a side dish with your favorite protein.

This acorn squash and sweet potato mash is a deliciously creamy, naturally sweet side dish that pairs well with roasted meats or as a standalone vegetarian option. The subtle cinnamon flavor adds warmth, while the coconut oil provides richness. It’s an easy, nutritious way to enjoy two fall vegetables in a comforting, AIP-friendly dish.

AIP Acorn Squash Salad with Roasted Vegetables and Avocado

This vibrant salad features roasted acorn squash, colorful vegetables, and creamy avocado for a satisfying and nutrient-packed AIP meal. The roasted squash and vegetables bring depth of flavor, while the fresh avocado adds a creamy texture and a boost of healthy fats. This salad can be served as a main or a side dish and is perfect for any season.

Ingredients:

• 2 acorn squashes, peeled, seeded, and cubed
• 1 red bell pepper, diced
• 1 medium zucchini, sliced
• 1 tablespoon coconut oil
• 1 avocado, sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the acorn squash cubes, bell pepper, and zucchini with coconut oil and spread them out on a baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
3. In a large bowl, combine the roasted vegetables with the avocado slices and fresh parsley.
4. In a small bowl, whisk together the apple cider vinegar, olive oil, sea salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve the salad warm or at room temperature.

his acorn squash salad is a refreshing and filling meal that combines roasted vegetables with creamy avocado for a perfect balance of flavors and textures. The vinaigrette adds a tangy element to the sweetness of the squash, and the parsley provides a fresh, herby contrast. It’s a wonderful AIP option that’s both satisfying and nutritious, ideal for any time of the year.

AIP Acorn Squash and Mushroom Stir-Fry

This savory stir-fry combines the earthy flavors of acorn squash with mushrooms and aromatic herbs. The result is a warm, nutrient-dense dish that’s perfect for a quick dinner. A little bit of garlic and fresh herbs enhances the natural flavors of the vegetables, while the coconut oil gives it a rich, satisfying finish. This AIP stir-fry is great for anyone looking for a low-carb, flavorful meal.

Ingredients:

• 1 acorn squash, peeled, seeded, and diced
• 1 cup mushrooms, sliced (shiitake, button, or cremini)
• 1 tablespoon coconut oil
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper (optional)

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the diced acorn squash and cook for 10-12 minutes, stirring occasionally, until it begins to soften.
2. Add the mushrooms, garlic, thyme, and rosemary to the skillet. Cook for an additional 5-7 minutes, or until the mushrooms are tender and the squash is fully cooked.
3. Season with sea salt and black pepper (if using), then stir to combine.
4. Serve hot as a side dish or with a protein of your choice.

This acorn squash and mushroom stir-fry is a simple yet flavorful dish that brings out the best of both vegetables. The earthy mushrooms pair perfectly with the slightly sweet squash, while the herbs add depth and aroma. This is a great AIP-friendly meal that’s both comforting and light, perfect for any night of the week.

AIP Acorn Squash Pancakes

These soft, fluffy acorn squash pancakes are a unique AIP breakfast treat. They’re made with coconut flour and a touch of cinnamon, giving them a sweet and hearty flavor that pairs beautifully with maple syrup or fresh fruit. They’re perfect for those who want to enjoy a breakfast favorite while following the autoimmune protocol.

Ingredients:

• 1/2 cup cooked acorn squash (mashed)
• 1/4 cup coconut flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/4 cup coconut milk (or more if needed for consistency)
• 1 tablespoon coconut oil, melted
• 1 teaspoon apple cider vinegar

Instructions:

1. In a large bowl, combine the mashed acorn squash, coconut flour, cinnamon, and sea salt.
2. Add the coconut milk, coconut oil, and apple cider vinegar to the mixture. Stir until everything is well combined. Add more coconut milk if the batter is too thick.
3. Heat a non-stick skillet over medium-low heat and grease it with a bit of coconut oil.
4. Pour about 2 tablespoons of the batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
5. Serve warm with your favorite topping, such as fresh berries or a drizzle of maple syrup.

These acorn squash pancakes are a delicious and healthy way to start your day. The soft texture of the squash adds moisture and richness to the pancakes, while the coconut flour keeps them light and fluffy. A perfect treat for breakfast or brunch, these pancakes are a great way to get in some veggies while enjoying a familiar favorite.

AIP Acorn Squash and Chicken Skillet

his hearty one-pan acorn squash and chicken skillet is a complete, balanced meal packed with flavor. The roasted acorn squash complements the tender chicken, and the combination of spices creates a savory, aromatic dish. It’s a simple, nutrient-dense meal that’s perfect for busy nights.

Ingredients:

• 2 acorn squashes, peeled, seeded, and cubed
• 4 bone-in, skinless chicken thighs
• 1 tablespoon coconut oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Heat the coconut oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with garlic powder, paprika, thyme, rosemary, sea salt, and black pepper.
3. Sear the chicken thighs in the skillet for 4-5 minutes on each side until browned.
4. Add the cubed acorn squash to the skillet and stir everything together. Transfer the skillet to the oven and roast for 30-35 minutes, or until the chicken is fully cooked through and the squash is tender.
5. Serve hot with a side of leafy greens or a light salad.

This acorn squash and chicken skillet is a wonderfully simple, one-pan meal that’s both nourishing and satisfying. The flavors meld together beautifully as the chicken cooks alongside the sweet squash, and the herbs elevate the dish. It’s a perfect AIP-friendly recipe for busy days, requiring minimal cleanup and offering maximum flavor.

AIP Acorn Squash and Spinach Casserole

This AIP-friendly acorn squash and spinach casserole is a rich, comforting dish that’s perfect for any occasion. The combination of creamy squash and fresh spinach creates a satisfying texture, while the seasoning gives it depth and warmth. It’s a great side dish or even a light main for those on the AIP diet.

Ingredients:

• 2 acorn squashes, peeled, seeded, and cubed
• 1 tablespoon coconut oil
• 4 cups fresh spinach
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper (optional)
• 1/2 cup coconut milk

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam or boil the acorn squash cubes until fork-tender, about 15-20 minutes.
3. In a large skillet, heat the coconut oil over medium heat. Add the spinach and sauté until wilted.
4. Mash the cooked acorn squash in a bowl and add garlic powder, onion powder, basil, sea salt, and pepper. Stir in the coconut milk until smooth.
5. Add the sautéed spinach to the squash mixture and stir to combine.
6. Transfer the mixture to a greased baking dish and bake for 20 minutes, or until the top is lightly golden.
7. Serve hot as a side dish or light main.

This acorn squash and spinach casserole is a creamy, satisfying dish that blends the sweetness of acorn squash with the freshness of spinach. The coconut milk adds richness while keeping the dish dairy-free and AIP-compliant. It’s a comforting addition to any meal, and can easily be paired with roasted meats or enjoyed on its own.

AIP Acorn Squash and Carrot Soup

This bright, vibrant acorn squash and carrot soup is full of flavor and perfect for a light, healthy meal. The sweetness of both the acorn squash and the carrots shines through, enhanced by a touch of ginger and garlic. It’s a simple yet flavorful soup that’s great for meal prep and can be enjoyed as a light dinner or lunch.

Ingredients:

• 1 acorn squash, peeled, seeded, and cubed
• 4 medium carrots, peeled and chopped
• 1 tablespoon coconut oil
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 4 cups bone broth (AIP-compliant)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper (optional)

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the ginger and garlic and sauté for 1-2 minutes until fragrant.
2. Add the cubed acorn squash and chopped carrots to the pot and stir to coat in the garlic and ginger.
3. Pour in the bone broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth. Season with sea salt and pepper to taste.
5. Serve hot, garnished with fresh herbs if desired.

acorn squash and carrot soup is both nourishing and flavorful, with the natural sweetness of the vegetables perfectly balanced by the zing of ginger. It’s a great option for a light meal or starter, and it can be made in advance for an easy, healthy lunch. The smooth, creamy texture makes it feel indulgent, while still being completely AIP-compliant.

Note: More recipes are coming soon