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What To Eat With Acorn Squash? Find Out Here!

What to Serve with Acorn Squash?

Acorn squash is a delicious vegetable that works well with a variety of flavors. You can roast acorn squash, bake it, grill it, steam it, or add it to soups and salads. It’s great served hot or cold, and it pairs perfectly with a wide range of ingredients.

Try serving acorn squash with fresh herbs and spices. Add rosemary, thyme, sage, oregano, basil, garlic, ginger, cayenne, cinnamon, nutmeg, curry powder, paprika, chili flakes, lemon zest, lime juice, salt, and pepper. These ingredients will give your acorn squash dish a unique flavor. Here are some items which you can serve with the acorn squash to enjoy the unique taste;


This acorn squash recipe uses pork, acorn squash is a great alternative to pumpkin during the fall season. You’ll find that acorns are very similar to pumpkins in terms of nutritional value. One cup of cooked acorn squash has approximately 115 calories, 6 grams of protein, 47 milligrams of potassium, and 2 grams of fiber.

You can either roast the acorn squash whole or slice it into wedges. Either way, you should serve this dish with brown rice, broccoli, or cauliflower. It tastes delicious served warm or at room temperature. Try serving it alongside roasted chicken breast, grilled salmon, or baked tofu.

Chicken and Rice Casserole

You may think that chicken and rice sounds boring, but if you try this version, you’ll find it’s anything but. It’s a comforting meal that everyone loves.

To start, melt half of the butter in a skillet over medium heat. Add the chicken breast and season with salt and pepper. Cook until cooked through, about 5 minutes per side. Remove the chicken and set aside. Reduce the heat to low and add the remaining butter to the pan.

Stir in the onions and cook until softened, about 10 minutes. Return the chicken to the pan along with the rice and stir to combine. Season with additional salt and pepper to taste. Cover and simmer until the liquid is absorbed, about 20 minutes.


Acorns are not a part of the oak tree family, but they look similar. Lamb comes from sheep, which are members of the goat family. Lamb is a very affordable cut of meat that’s easy to cook and versatile. You can use it for roasts, chops, stew, burgers, sausages, and casseroles.

Lamb shanks are one of my favorite cuts of meat. Lamb shanks are large muscle groups located at the bottom end of the animal that provides lots of flavors and is great for slow cooking. This recipe uses lamb shoulder, which is the largest piece of meat found on a lamb carcass. It’s usually sold in pieces weighing between 3 and 5 pounds.

You can find lamb shoulder at most supermarkets and butcher shops. You’ll probably pay less than $10 per pound. To roast lamb, simply season the meat with salt and pepper and rub it with olive oil. Place the meat on a rack in a shallow pan and place it in a preheated 400-degree F oven.

Bake the meat for 30 minutes per pound, turning the meat halfway through baking. Remove the meat from the oven and let it rest for 10-15 minutes before slicing.

Roasting makes the flesh soft and tender. Cut the squash in half lengthwise, remove the seeds and strings, and brush the insides with olive oil. Arrange the halves skin side down on a foil-lined sheet pan and roast them in a 425-degree F oven for 45 minutes to 1 hour, depending on the size of the squash.

Remove the squash from the oven, cover loosely with aluminum foil, and let sit for 15 minutes. Uncover and carefully scoop out the flesh with a spoon. Stir in a small amount of milk if the squash seems dry. Season with salt and pepper. Top the squash with cheese and herbs, if desired. Return the squash to the oven and bake for another 15 minutes, or until the cheese melts.

Serve the squash warm or cold.

Roasted Chicken

Acorn squashes are great for roasting whole chickens, especially if you’re cooking for a crowd. Roasting a whole chicken is a lot easier than carving. Plus, there’s no mess left behind once you finish eating.

Acorn squashes work well in recipes. You can roast them whole, or cut them into wedges, cubes, or slices. And if you’d rather not eat the seeds, simply remove them before cooking. Roast chicken is one of the most common dishes served at holiday dinners.

To roast a whole chicken, start with a 3-pound chicken. You’ll need two tablespoons of olive oil, salt and pepper, lemon juice, and fresh herbs. Rub the inside of the cavity with 1 tablespoon of olive oil, salt, and pepper. Add lemon juice to the cavity and sprinkle with fresh herbs. Put the bird breast side down on a baking sheet and rub the outside of the bird with another tablespoon of olive oil. Bake at 350 degrees for 45 minutes per pound. Remove from oven and let sit for 15 minutes. Enjoy!


Acorn squash is a great way to add some variety to your diet without sacrificing flavor. This recipe uses spaghetti squash, which is a good alternative to pasta because it cooks up soft-like noodles while retaining most of the nutrients found in regular spaghetti.


2 medium acorn squash

3 cups water

1/4 cup butter

Salt & pepper

1 tablespoon olive oil

Honey Glazed Carrots

Roasting brings out the naturally sweet flavor of carrots. Honey glazes make this acorn squashes extra delicious. These are great side dishes for Thanksgiving dinner.


1-pound acorn squashes,

2 tablespoons olive oil

Salt and pepper to taste

Honey glaze:

¼ cup honey

3 tablespoons water


Preheat oven to 400 degrees F. Line the baking sheet with parchment paper. In a large bowl combine carrots, olive oil, salt, and pepper; toss to coat. Spread evenly over the prepared pan. Bake for 20 minutes or until tender. Remove from oven and drizzle with honey glaze. Return to oven 5 minutes longer or until glaze begins to caramelize. Serve warm. Makes 4 servings.

Beef Stew

Acorn Squash Adds Sweet Flavor To Beef Stew Without Adding Any Extra Calories. Beef stew is one of those meals that everyone loves. But did you know that there are ways to make it healthier? You don’t have to sacrifice taste to keep yourself healthy. You can add some ingredients like acorn squash to make it even tastier.

This recipe uses acorn squash because it adds sweetness to the dish without adding any extra calories. Plus, it’s easy to prepare. Simply cut up the squash into cubes, toss it with olive oil, salt, pepper, and garlic powder, and roast it in the oven. Then, once it’s done roasting, use it in place of potatoes in this classic beef stew recipe. The result is a hearty, flavorful meal that won’t break the bank.

Brussels Sprouts with Bacon

Brussels sprouts are deliciously roasted, sauteed, or steamed. They’re also great in soups and stews. Roast them whole or cut them into wedges. Add them to salads, sandwiches, pasta dishes, stir-fries, and casseroles.

Acorn squash adds a sweet flavor to Brussels sprouts. Cut it into cubes and toss it with olive oil, salt, pepper, and garlic powder. Bake at 400 degrees F for about 30 minutes, or until tender.

Throw some crispy bacon pieces in there and let them cook down. When they start to brown, add a little butter and seasonings like thyme, sage, rosemary, or oregano.

Taco Pasta

You’ll never find any artificial ingredients in Taco Pasta. Instead, you’ll find a combination of lean meat, beans, corn, tomatoes, onions, garlic, and spices. It’s a filling dish that tastes great and is very nutritious.

Acorn Squash is a versatile vegetable that works well in a variety of recipes. It’s high in fiber, vitamins C and K, beta-carotene, potassium, and iron. Acorn squash can be used in soups, salads, stir-fries, pasta dishes, and baked goods.

For this recipe, you’ll need to boil the squash until tender. Then drain off excess water and let it cool down completely. Once cooled, cut the squash into cubes and toss it with taco seasoning. Add the cooked noodles to the mixture and combine thoroughly.

Add the cooked ground beef and salsa to the mixture along with the chili powder and cumin. Mix everything and serve immediately.


Acorn squash is a great vegetable to cook with if you’re cooking for a crowd. It’s versatile and delicious, plus it goes with almost anything. From savory dishes like soups and casseroles to sweet desserts like pies and cobblers, there are plenty of ways to enjoy acorn squash.

The pancake is one of the most popular breakfast foods around the world. In fact, according to the National Association of Pastry Cooks, Americans eat about 2 billion pancakes each year. But what makes a good pancake? And how do you make sure yours are perfect every single time? We asked our experts for some tips on making the best pancakes ever. Here are a few things you need to know.

Use Real Butter

Butter adds flavor and richness to baked goods like pancakes. If you’re looking for the best-tasting pancakes, butter is key. You’ll want to avoid margarine because it doesn’t melt well.

Add Cinnamon

Cinnamon is another important ingredient in the batter. It gives pancakes a nice warm taste and helps keep them moist.

Mix Your Batter Well

When mixing your batter, mix everything thoroughly. Don’t just stir; combine the ingredients. When you add flour to the batter, don’t overmix it.

Blue Cheese and Pears

Acorns squash are perfect for baking or cooking. They’re easy to prepare and don’t take long. You’ll probably want to make several batches because they freeze well. If you’ve never cooked acorns before, here’s how it works: Place the acorns in a pot filled with water. Bring the water to a boil over medium heat. Boil the acorns for about 10 minutes, or until tender. Drain the acorns and let them cool completely. Peel off the skins. Cut the acorns into halves or quarters. You can use the acorns whole, sliced, diced, or chopped.

To add some flavor to your acorns, try mixing blue cheese with them. Simply combine one cup of crumbled blue cheese with three cups of cubed acorns. Bake the mixture at 350 degrees Fahrenheit for 15 minutes. Let the acorns cool slightly before serving.

This recipe is super simple and tasty.

Apples and Ice Cream

Apples and cream are an old-fashioned favorite that tastes delicious. This simple dessert combines apples and vanilla ice cream into one scrumptious treat. And if you serve it with acorn squash, you will have the combo taste of acorn squash.


Acron squash as you needed

1 cup sugar

2 cups water

4 large apples, peeled, cored, and sliced

3 tablespoons cornstarch

½ teaspoon cinnamon

¼ teaspoon nutmeg


Put the sugar and water into a medium saucepan over high heat. Turn down the temperature to low and cook for five minutes. Add the apples and cook them for 10 minutes. Stir in the cornstarch. Let it cool completely. Top with whipped cream and dust with cinnamon and nutmeg powder. Acorn squash goes well with everything.

Spinach Salad With Goat Cheese

Acorn Squashes are versatile, so you can choose from a variety of different types of acorn squashes.

Keep in mind that larger varieties take longer to cook than smaller ones.

You can use whatever you like for the greens in this salad. I chose baby spinach because I had leftover spinach from another recipe. Feel free to substitute arugula, chard, kale, romaine lettuce, or anything else you might prefer.

To make this salad easier to prepare, cut the squash in half lengthwise and scoop out the seeds and strings. Cut the halves into cubes and toss them in a bowl with olive oil, salt, and pepper. Bake at 400 degrees F for 25 minutes until tender. Let cool completely and chop into bite-sized pieces.

Add the cubed squash to a large serving bowl and top with the chopped spinach leaves. Sprinkle the goat cheese evenly over the top. Serve immediately.


1 small acorn squash

2 cups baby spinach leaves

4 tablespoons extra virgin olive oil

Salt & pepper

3/4 cup crumbled goat cheese

Pumpkin Pie

Acorn squashes are deliciously roasted and eaten plain. But if you’re looking for another option, try baking them in a pie crust. This recipe uses canned pumpkin puree which makes it easy to prepare. You can use either a single cup or two cups of puree depending on how big you want your pie to be. If you’re making this recipe for Thanksgiving, I recommend using two cans of pumpkin puree because it will give you plenty of filling for both pies.


1/2 cup butter

3 eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup sugar


Preheat oven to 350 degrees Fahrenheit. Grease 2-9 inch pie pans. Set aside.

Melt butter in a large skillet over medium heat. Add eggs and stir until scrambled, approximately 5 minutes. Stir in vanilla and salt. Pour egg mixture evenly into prepared pie shells. Place the remaining ingredients in a blender and blend until smooth. Spread pumpkin filling evenly between the two layers of the pie shell. Bake at 350 degrees Fahrenheit for 30 minutes or until the center of the pie is firm. Let cool completely before slicing and serving.”

Sausage and Rice Skillet

This sausage and rice skillet recipe is super simple and tastes amazing. All you have to do is throw everything in a pan and let it simmer away until it’s done and enjoy it with acorn squash. There are no special cooking techniques needed, no measuring out exact amounts of ingredients, and no prepping anything ahead of time. Just throw everything in a pan, heat it, and wait until it’s finished.

You can prepare this dish month in advance and store it in the fridge. Then, whenever you feel like making it, just pop it in the oven for 30 minutes and you’ll have a tasty meal waiting for you.


1 pound ground pork

2 cups uncooked white rice

3 tablespoons olive oil

1/4 cup chopped onion

1 clove garlic, minced

Gnocchi in Brown Butter Sauce

This recipe makes a delicious side dish that’s perfect for a weeknight meal. It only takes 30 minutes to prepare, so you won’t feel rushed during dinner prep.

You’ll start by making a roux using unsalted butter and flour. A roux is a mixture of equal parts fat and flour that gives dishes rich flavor. Once you’ve made it, you’ll add milk and cheese to form a dough. Then you’ll roll the dough into small balls that look like little pillows. After that, you’ll cook them in a skillet until golden brown. Finally, you’ll toss them in a simple brown butter and Parmesan sauce.

The Gnocchi in a Brown Buttery Sauce is great served alongside roasted chicken and acorn squash. It’s also a wonderful vegetarian option if you’d prefer not to use meat.


• 2 cups flour

• ¼ cup semolina flour

• ½ teaspoon salt

• 3 eggs

• 4 tablespoons unsalted butter

Spicy Garlicky Beans

This recipe for Spicy Garlic Beans is great for vegetarians and vegans who want something delicious without meat or dairy products. It’s extremely simple to prepare, and there are no nasty chemicals or preservatives added. Plus, it tastes amazing!

You’ll love how easy it was to make these beans! Simply drain and rinse the cooked beans under cold running water. Then place them in a pan with the stock, garlic, salt, and pepper. Cook until tender, adding additional liquid if needed. Toss in the cayenne pepper last, making sure everything is well combined, and served it with acorn squash. Enjoy!


1 cup dried black-eyed peas

2 cups vegetable stock

3 cloves garlic

1/4 teaspoon cayenne pepper

1 tablespoon olive oil

Salt & freshly ground black pepper


Put the beans into a large saucepan and cover with water. Bring to a boil and simmer gently for 30 minutes. Drain and rinse under cold running water. Set aside.

Heat the oven to 180°C (350°F). Put the drained beans into a roasting tin and add the stock, garlic, cayenne pepper, salt, and pepper. Stir everything together thoroughly. Cover tightly with foil and bake for about 2 hours, stirring occasionally. Remove the foil and continue baking for another hour. Serve warm or chilled.

Pan-Seared Steak

Steak is one of those foods that everyone loves. Whether you are cooking it for yourself or serving it to friends, there is no denying how delicious it tastes. But sometimes, cooking it properly can be tricky. You want to make sure that the meat cooks evenly and doesn’t dry out too much. If you don’t do this correctly, you could end up with a soggy steak that just isn’t very appetizing.

The best thing to do is pan-sear the steak. This method involves putting the steak directly into a hot skillet over high heat and allowing it to brown. Once it starts to brown, flip it over and allow it to finish cooking on the second side. By doing this, you ensure that the steak gets nice and crispy on both sides while still retaining some moisture inside. Serving it with acorn squash is going to make your day.


1 Steak piece

1 acorn squash

1/2 cup butter

3 tablespoons flour

1/4 teaspoon salt

Roasted Brussels Sprouts

This recipe for roasted brussels sprouts is super simple and quick. Add a drizzle of honey and balsamic vinegar, and you’ll end up with a delicious hearty dish that everyone loves.

You can serve these Brussels sprouts as a side dish at dinner, or add them to salads or sandwiches during lunchtime with acorn squash. Either way, they taste great!

These tasty Brussels sprouts are a great option if you are trying to lose weight since they are low-calorie and high-fiber. They also provide plenty of vitamin K, iron, potassium, calcium, folate, magnesium, and manganese.


1 pound brussels sprouts

2 tablespoons olive oil

Salt & pepper


Balsamic vinegar


Preheat oven to 400 degrees Fahrenheit. Wash and dry Brussels sprouts. Cut off the bottoms and cut each into quarters. Toss with olive oil, salt, and pepper. Place on a baking sheet and roast for 20 minutes. Drizzle with honey and balsamico. Serve warm with roasted acorn squash.

Kale Salad

The secret ingredient in this dish is bacon drippings. They add a subtle smoky flavor to the kale without overpowering it. And roasting the squash adds a sweet, nutty flavor. You’ll love how tender and flavorful this dish tastes.


1 medium acorn squash

2 bunches kale

3 tablespoons olive oil

Salt and pepper

Glazed Tofu Roast

This recipe sounds delicious! Acorn squash is a great alternative to sweet potatoes since it doesn’t taste sweet at all. Plus, it’s loaded with fiber and vitamin A. So if you’ve never tried it before, give this recipe a try.

Acorn squash is one of those vegetables that you either love or hate. Some people find it bitter tasting, so it may not be everyone’s favorite veggie. However, I think it tastes amazing. And it’s versatile. It can be roasted, baked, boiled, steamed, sauteed, grilled, stir-fried, mashed, or pureed — there are thousands of ways to prepare it.

You’ll enjoy this favorite recipe whether you’re eating it plain or adding toppings like onions, cheese, chives, or bacon bits. The glaze is made up of soy sauce, brown sugar, mirin, sake, sesame oil, ginger juice, garlic juice, and black pepper.

You don’t even have to bake it! Just mix everything in a bowl and pour over the tofu. Let it marinate overnight. Then you’re ready to eat!

Seared Scallops

Acorn squash is a great alternative to mashed potatoes. They’re low in carbs and high in fiber, making them a healthy side dish option. Scallops are a great addition to most dishes because they offer a nice texture contrast against creamy sauces or starchy vegetables. To make sure you don’t overdo it on the fats, sear the scallops briefly before cooking them. This helps keep the fat inside the meat while giving the outside a crisp crust.

Baked Chicken Thighs

This baked chicken thigh recipe is great for weeknight dinners or special occasions. It only takes a little bit longer than most complete meals, but it tastes amazing and is super healthy. What’s not to love if you are trying it with acorn squash cubes?

To start, preheat your oven to 350 degrees Fahrenheit. Then chop up two large onions and slice up four medium carrots. Next, cut up two heads of garlic and peel off the skins. Slice up six cloves of fresh ginger and mince them finely. After that, season the vegetables with salt and pepper. Throw the chopped onion, carrot, garlic, ginger, and seasoning mix into a big bowl.

Add half a cup of olive oil and toss well. Spread out the mixture onto a baking sheet and roast it for 20 to 25 minutes until tender. While the veggies are roasting, place four boneless, skinless chicken thighs inside a 9 x 13-inch pan and drizzle with another tablespoon of olive oil. Bake for 15 to 20 minutes at 350 degrees Fahrenheit until cooked through.

Remove the chicken thighs from the oven and let them cool down for five minutes. Once cooled, pull the meat from the bones and shred it using two forks. Serve the roasted veggies alongside the shredded chicken. Enjoy!”


• 4 skinless, boneless chicken thighs

• 2 tablespoons olive oil

• Salt & pepper

• ½ cup grated Parmesan cheese

Spinach Stuffed Portobellos

Fill portobello mushrooms with a mixture of frozen spinach and cheese to make delicious stuffed mushroom appetizers. These tasty appetizers with acorn squash halves are great for meatless Monday dinners.

Frozen spinach makes stuffing portobellos easier than ever. Just thaw the spinach overnight and stuff it inside the mushrooms. Then sprinkle on some grated parmesan cheese and bake until golden brown. Serve warm with marinated artichoke hearts and roasted red peppers. These stuffed mushroom appetizers are great for Meatless Mondays. You’ll love how fast and easy it is to make them.


• 2 large portobello mushrooms

• ½ cup frozen chopped spinach

• ¼ cup ricotta cheese

• 3 tablespoons grated Parmesan cheese

• Salt & pepper

• Olive oil

Maple Sage Breakfast Sausage Patties

Acorn Squash Makes An Amazing Side Dish Or Main Course

If you love acorn squash, you’ll want to try this recipe. This sweet and creamy soup is perfect for fall.


1 medium acorn squash

2 tablespoons olive oil

3/4 cup chopped onion

1 clove garlic, minced

Maple Glazed Salmon

This breakfast sausage patty recipe is super simple and delicious! You can serve it as a side dish or main course. It goes great with eggs, pancakes, waffles, hash browns, french toast, biscuits, cornbread, etc.

Start by preheating your oven to 350 degrees Fahrenheit. Then cut open the acorn squash and scoop out the seeds, leaving only the flesh inside. Rinse off any excess water and place the squash face down onto a baking sheet lined with parchment paper. Bake until soft enough to pierce easily with a fork. Remove the squash from the oven and let cool completely. Once cooled, remove the skin and chop the flesh into small cubes.

To prepare the maple sage breakfast sausage patty, add the remaining tablespoon of olive oil to a skillet and heat over high heat. Place the pork chops into the hot pan and sear for 4 to 6 minutes per side. Reduce the heat to low, cover with a lid and increase cooking time for 10 to 15 minutes or until cooked through. Drain the fat from the pan, transfer the meat to a plate and let sit for 5 minutes. Slice the meat into thin strips using a sharp knife and set aside.

Place the flour in a shallow bowl and season with salt and pepper. Dredge the slices of bacon in the seasoned flour. Heat the same skillet used to cook the pork over medium-high heat and add the bacon pieces. Cook for 2 to 3 minutes per side until golden brown and crispy. Remove the bacon from the pan and drain on paper towels.

Add the sausage to the pan and cook for an additional 3 to 4 minutes per side. Return the bacon to the pan and mix well. Spoon half of the sausage mixture into the bottom of a 9×13-inch casserole delightful dish. Top with half of the mashed acorn squash and sprinkle with half of the shredded cheese. Repeat layers with the remaining ingredients. Cover with foil and bake at 375 degrees F for 20 to 25 minutes or until heated through. Serve warm.

Pulled Pork

This recipe is simple and quick to prepare. You’ll love how tender and juicy the meat is. If you want to add some mild flavor, try adding barbecue sauce or even ketchup. You will love to have it with acorn squash.


1/2 cup apple cider vinegar

3 tablespoons brown sugar

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

4 pounds boneless pork shoulder roast

Apple Bacon Salad

This salad is made with apples and bacon. Apple bacon salad is delicious and healthy. If you want to make the sweet taste even better enjoy it with acorn squash. You can make it at home.


1 apple

2 slices of bacon

3/4 cup of mixed greens

1/4 cup of dried cranberries


Cut the apple into small pieces. Chop up the bacon and mix it. Add the apple and bacon to the bowl of mixed greens. Sprinkle some dried cranberries over the salad. Top with crumbled gorgonzola cheese. Serve immediately.

Moroccan Lamb Meatballs

Your family is going to love this recipe for Moroccan Lamb Meatballs. These tasty morsels are made with ground lamb, onions, garlic, cumin seed, coriander, fresh mint, lemon zest, salt, pepper, olive oil, and breadcrumbs. You’ll find that this complete dish tastes great and is served alongside acorn squash, couscous, rice pilaf, cooked pasta, quinoa, bulgur wheat, or polenta.

Broccoli Cheese Casserole

Casseroles are great comfort foods that are loaded with delicious ingredients. But there are lots of casseroles out there, so it’s hard to decide which ones are worth making. One of the most classic baking dishes is broccoli cheese casserole.

This clever dish is made with broccoli, shredded cheddar cheese, bread crumbs, milk, and eggs. You can add any number of vegetables to this dish, including carrots, green beans, peas, corn, and cauliflower. But you must want to have a try with acorn squash.

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