31 Acorn Squash Recipes with Amazing Flavor

When the weather gets cold, we look forward to a variety of hearty squashes. One of our favorites, though, is acorn squash. It’s at its peak during the fall and winter months, which means it's easy to find at your grocery store or farmers market — and tastes absolutely delicious. Try it as a simple side for weeknight dinners, in comforting casseroles or as the base of a hearty soup. We’ve got lots of ideas to get you started but this is one of our favorites; it’s glazed with butter and topped with crushed cookies (which enhances its natural sweetness). What’s not to love?!

Guy roasts his acorn squash with shallots and garlic, then purees it all together for this hearty soup.

This vegan stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have to — the quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).

Free up your oven space with Trisha’s slow-cooker recipe. She cooks her squash in chicken stock and apple cider vinegar, then drizzles the dish with brown butter and fried thyme leaves to finish it off.

This easy side is simply prepared with butter, salt and pepper. The secret ingredient? The caramelization from being roasted brings out nutty, almost sweet flavors.

The secret to getting crispy, caramelized acorn squash with very little added oil? Your trusty air fryer! We topped the whole dish with a sprinkle of Parmesan and a drizzle of brown butter, for a comforting and easy side dish.

Fragrant thyme leaves tie together a hearty meal of quinoa, acorn squash and crunchy pistachios.

Katie combines a filling of kale, mushrooms and wild rice for her vegetarian stuffed acorn squash.

Move over, avocado toast — Katie's take on egg-in-a-hole is your new brunch go-to.

Ina’s five-star recipe is as simple as it is sweet. She incorporates all the flavors of fall by roasting hollowed-out squash with butter and maple syrup.

A sweet-and-sour sauce tops off the squash in Giada’s traditional dish.

If you want to cut down the time for this stunning side dish, slice the squash one day ahead of time and refrigerate it until you’re ready to cook. The same goes for the pomegranate glaze, which can be heated in the microwave just before serving.

This twist on enchiladas swaps the tortillas for halved acorn squash — and the resulting dish is every bit as comforting and delicious.

These sweet and spicy squash "ribs" are the perfect barbecued fall side dish.

Need a crunchy snack without the guilt? Thinly sliced acorn squash drizzled with olive oil bakes up nice and crispy. Snack time, solved.

This simple recipe is great for anyone who thinks they don't like acorn squash. It's roasted until soft, then mashed and served as you would potatoes. What's not to like?

Simply roasted acorn squash adds natural sweetness (and a nice counterbalance to the spices on the chicken) in this hearty fall salad, making it one of our favorite weeknight dinners.

Marcela’s festive dish will be a hit at the holiday table. Chipotle powder adds a kick, and is balanced by sweet pomegranate and creamy queso fresco. If you don’t have any on hand, you can use feta as a substitute.

Guy uses the whole squash, seeds and all, in this veggie-packed recipe.

Ground pork, spinach, rice and pine nuts make up the filling for Alton’s fan-favorite stuffed squash.

Looking for a quick, healthy lunch? Make this vegetarian recipe. Cheddar cheese and brown rice bulk up the squash, while spinach contributes a healthy dose of greens.

Anne combines acorn squash, Portobello mushroom and radicchio for a colorful, palette-cleansing side. Apples and pumpkin seeds lend a seasonal touch to the dish.

Baby greens, goat cheese and a Dijon mustard vinaigrette make this salad a smashing success. Add Valerie’s sweet-and-salty pumpkin seeds for a satisfying crunch.

What do acorn squash and jalapeno have in common? Both veggies are small but mighty — when combined, their flavor profile is out of this world.

Family dinners call for this crowd-pleasing dish made with seasonal squash, savory sausage and melty cheese. It's so delicious you’ll want it every Sunday!

When roasted, acorn squash develops a sweet, nutty flavor. To complement it, drizzle the squash with tangy balsamic vinegar and top with toasted almonds and ricotta salata.

Our little secret? Microwave the acorn squash instead of roasting — it cuts down on cook time so you can have a great vegetarian dinner on the table in less than an hour.

Damaris builds the flavor profile of acorn squash with a creamy tahini sauce and walnut-parsley pesto. Host a dinner party like a pro: Make the pesto ahead of time and store in the fridge.

Vegetarians, we’ve got your weeknight dinner right here. Thanks to the microwave, this tasty dish is ready in less than 40 minutes. Serve with a spinach and pita salad for a balanced meal.

Looking for a restaurant-worthy dish you can easily make in your own kitchen? Roast acorn squash halves until tender, then stuff each squash with a creamy and cheesy risotto.