18 Delicious Savory Acorn Squash Recipes for Fall

As the leaves turn golden and the air gets crisp, it’s time to embrace the cozy flavors of fall with acorn squash! Whether you’re whipping up a quick weeknight dinner or indulging in seasonal comfort food, these 18 savory recipes are sure to delight. From roasted to stuffed, each dish is a celebration of autumn’s bounty. Let’s dive into these delicious ideas that will make your fall meals unforgettable!

Roasted Savory Acorn Squash with Thyme

Roasted Savory Acorn Squash with Thyme is a simple yet elegant dish that brings out the natural sweetness of squash, perfectly balanced with aromatic thyme.

Ingredients

• 1 medium acorn squash, halved and seeded
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Place the squash halves cut-side down on the prepared baking sheet. Roast for 25 minutes until the edges start to caramelize.
4. Flip the squash halves over, sprinkle with 1 tablespoon fresh thyme leaves and 2 tablespoons grated Parmesan cheese. Roast for another 10 minutes until the cheese is melted and slightly golden.

The combination of caramelized squash, fragrant thyme, and melted Parmesan creates a dish that’s as visually appealing as it is flavorful.

Tip: For an extra crunch, sprinkle toasted pine nuts over the squash before serving.

Savory Acorn Squash and Kale Salad

This Savory Acorn Squash and Kale Salad is a hearty, flavorful dish that brings together the sweetness of roasted squash with the earthy tones of kale, perfect for a cozy dinner or a festive side.

Ingredients

• 1 medium acorn squash, seeded and cut into 1-inch cubes
• 4 cups kale, stems removed and leaves torn into bite-sized pieces
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 2 tbsp pumpkin seeds
• 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F. Toss the acorn squash cubes with 1 tbsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp garlic powder. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. While the squash roasts, massage the kale with the remaining 1 tbsp olive oil and 1/4 tsp salt until the leaves soften and darken slightly, about 2 minutes.
3. In a large bowl, combine the roasted squash, massaged kale, dried cranberries, crumbled feta cheese, and pumpkin seeds. Drizzle with balsamic vinegar and toss gently to combine.
4. Serve immediately, garnished with an extra sprinkle of feta and pumpkin seeds if desired.

The contrast between the creamy feta, crunchy pumpkin seeds, and tender squash makes every bite of this salad a delightful mix of textures and flavors.

Tip: For an extra nutty flavor, toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Stuffed Acorn Squash with Quinoa and Mushrooms

This Stuffed Acorn Squash with Quinoa and Mushrooms is a hearty, flavorful dish that brings together the earthy tones of mushrooms with the nuttiness of quinoa, all nestled in a sweet acorn squash bowl.

Ingredients

• 2 medium acorn squashes, halved and seeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Place the acorn squash halves cut-side down on a baking sheet. Bake for 25 minutes until slightly tender.
2. While the squash bakes, cook quinoa in vegetable broth according to package instructions. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
4. Add mushrooms, thyme, salt, and pepper to the skillet. Cook until mushrooms are tender, about 5 minutes.
5. Stir the cooked quinoa into the mushroom mixture. Remove from heat and mix in Parmesan cheese.
6. Flip the baked squash halves cut-side up. Divide the quinoa mixture among them, packing it in. Return to oven for 10 minutes until the tops are lightly golden.

The combination of creamy quinoa, savory mushrooms, and sweet squash creates a dish that’s as satisfying as it is beautiful, perfect for impressing guests or treating yourself.

Tip: For a vegan version, simply omit the Parmesan or use a plant-based alternative.

Savory Acorn Squash Soup with Coconut Milk

Warm up your autumn evenings with this creamy Savory Acorn Squash Soup, where the natural sweetness of squash meets the rich, tropical notes of coconut milk for a comforting bowl that’s anything but ordinary.

Ingredients

• 1 medium acorn squash (about 2 lbs), halved and seeded
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Brush the cut sides of the acorn squash with olive oil and place cut-side down on a baking sheet. Roast for 30 minutes or until the flesh is tender when pierced with a fork.
2. While the squash cools, heat the remaining olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic, cumin, cinnamon, and nutmeg, cooking for another minute until fragrant.
3. Scoop the roasted squash flesh into the pot. Add the vegetable broth, coconut milk, maple syrup, salt, and pepper. Bring to a simmer, then reduce heat and let it cook for 10 minutes to blend the flavors.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Taste and adjust seasoning if necessary.

The magic of this soup lies in the unexpected harmony between the earthy squash and the creamy coconut milk, creating a velvety texture that’s both luxurious and comforting.

Tip: For an extra touch of elegance, garnish with a drizzle of coconut milk and a sprinkle of toasted pumpkin seeds.

Acorn Squash Risotto with Parmesan

This Acorn Squash Risotto with Parmesan is a creamy, comforting dish that brings a touch of elegance to your weeknight dinners.

Ingredients

• 1 medium acorn squash, peeled, seeded, and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat oven to 400°F. Toss the acorn squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for 1 minute more.
3. Add the Arborio rice to the skillet, stirring to coat with the oil. Pour in the white wine and cook until absorbed, about 2 minutes.
4. Begin adding the warm broth, 1/2 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next, about 20 minutes total.
5. Once the rice is creamy and al dente, stir in the roasted squash, Parmesan cheese, butter, remaining 1/4 tsp salt, 1/8 tsp black pepper, and nutmeg. Cook for 2 more minutes to combine.

The nutmeg and Parmesan create a rich depth of flavor that perfectly complements the sweet, roasted squash.

Tip: For an extra creamy texture, stir in a splash of broth just before serving.

Savory Acorn Squash and Black Bean Tacos

These Savory Acorn Squash and Black Bean Tacos are a delightful twist on taco night, combining sweet, roasted squash with hearty black beans for a meal that’s both nutritious and bursting with flavor.

Ingredients

• 1 medium acorn squash, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1/2 teaspoon chili powder
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• Lime wedges, for serving

Instructions

1. Preheat your oven to 400°F. Toss the acorn squash with olive oil, cumin, smoked paprika, and salt. Spread on a baking sheet and roast for 25 minutes, until tender and slightly caramelized.
2. While the squash roasts, heat a skillet over medium heat. Add the black beans, red onion, garlic, and chili powder. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and the mixture is heated through.
3. Warm the tortillas according to package instructions.
4. To assemble the tacos, divide the roasted squash and black bean mixture among the tortillas. Top with cilantro, avocado slices, and a squeeze of lime.

The contrast between the sweet, caramelized squash and the smoky, spicy black beans makes these tacos a standout dish that’s sure to impress.

Tip: For an extra kick, add a drizzle of hot sauce or a sprinkle of crumbled queso fresco before serving.

Baked Acorn Squash with Savory Herb Butter

Nothing says cozy like the sweet and nutty flavors of baked acorn squash, especially when it’s paired with a savory herb butter that melts into every crevice.

Ingredients

• 1 medium acorn squash
• 2 tablespoons unsalted butter, softened
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F. Cut the acorn squash in half from stem to end and scoop out the seeds.
2. In a small bowl, mix together the softened butter, rosemary, thyme, garlic powder, salt, and black pepper until well combined.
3. Spread the herb butter evenly over the cut sides of the squash halves.
4. Place the squash halves cut side up on a baking sheet and bake for 25 minutes, or until the squash is tender when pierced with a fork and the edges are slightly caramelized.

The magic of this dish lies in how the herb butter seeps into the squash, creating pockets of flavor in every bite. It’s a simple yet transformative way to enjoy winter squash.

Tip: For an extra touch of sweetness, drizzle the baked squash with a little maple syrup before serving.

Savory Acorn Squash and Sausage Stuffing

This Savory Acorn Squash and Sausage Stuffing is a hearty, flavorful twist on the classic, perfect for impressing guests or enjoying a cozy night in.

Ingredients

• 1 medium acorn squash, peeled and diced into 1/2-inch pieces
• 1 lb Italian sausage, casings removed
• 4 cups day-old bread, cubed
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups chicken broth
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat oven to 375°F. Spread the acorn squash on a baking sheet, drizzle with 2 tbsp of the butter (melted), and roast for 20 minutes until tender.
2. In a large skillet over medium heat, cook the Italian sausage until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, melt the remaining butter. Add the onion, celery, and garlic, cooking until soft, about 5 minutes. Stir in the sage, thyme, salt, and black pepper.
4. Combine the roasted squash, sausage, vegetable mixture, bread cubes, and chicken broth in a large bowl. Mix gently until the bread is moistened.
5. Transfer to a greased baking dish, cover with foil, and bake for 25 minutes. Remove foil, sprinkle with fresh parsley, and bake for another 10 minutes until the top is crispy.

The combination of sweet acorn squash and savory sausage creates a stuffing that’s both rich and refreshing, with a delightful contrast in textures.

Tip: For an extra crispy top, broil the stuffing for the last 2-3 minutes of baking.

Acorn Squash and Goat Cheese Tart

This Acorn Squash and Goat Cheese Tart is a showstopper that balances sweet and savory flavors in every bite, perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• 1 pre-made pie crust
• 1 medium acorn squash, peeled and thinly sliced
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust into a 9-inch tart pan, trimming any excess. Prick the bottom with a fork and bake for 10 minutes until slightly golden. Let it cool.
2. In a bowl, toss the acorn squash slices with 1 tbsp olive oil, honey, salt, black pepper, and ground nutmeg until evenly coated.
3. Arrange the squash slices in overlapping circles on the pre-baked crust. Sprinkle the crumbled goat cheese evenly over the top.
4. Brush the edges of the crust with the beaten egg for a golden finish. Drizzle the remaining 1 tbsp olive oil over the tart.
5. Bake at 375°F for 30-35 minutes, until the squash is tender and the crust is golden brown.

The combination of creamy goat cheese and caramelized acorn squash creates a luxurious texture that’s both rich and refreshing. It’s a dish that proves simple ingredients can transform into something extraordinary.

Tip: For an extra flavor boost, drizzle the baked tart with a little more honey before serving.

Savory Acorn Squash Pancakes

These Savory Acorn Squash Pancakes are a delightful twist on breakfast, blending the natural sweetness of squash with a savory edge that’ll have everyone asking for seconds.

Ingredients

• 1 cup mashed cooked acorn squash
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 large egg, lightly beaten
• 1/2 cup milk
• 2 tbsp melted butter
• 1 tbsp maple syrup
• Oil for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
2. In another bowl, mix 1 cup mashed cooked acorn squash, 1 large egg, 1/2 cup milk, 2 tbsp melted butter, and 1 tbsp maple syrup until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a thin layer of oil in a skillet over medium heat. Drop 1/4 cup portions of the batter into the skillet, flattening slightly. Cook for 3-4 minutes per side until golden and cooked through.

The secret to these pancakes’ irresistible texture? The acorn squash keeps them moist inside while achieving a crispy exterior. Perfect for a weekend brunch that feels special without the fuss.

Tip: For an extra flavor boost, serve with a dollop of sour cream and a sprinkle of chopped chives.

Acorn Squash and Lentil Curry

Warm up your kitchen with this hearty Acorn Squash and Lentil Curry, a dish that beautifully marries sweet squash with earthy lentils in a fragrant coconut milk sauce.

Ingredients

• 1 medium acorn squash, peeled and cubed
• 1 cup dried green lentils, rinsed
• 1 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
2. Stir in the curry powder, turmeric, and cayenne pepper, cooking for 1 minute to toast the spices.
3. Add the acorn squash and lentils to the pot, stirring to coat with the spice mixture.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils and squash are tender.
5. Stir in the salt and half of the cilantro, then cook uncovered for 5 minutes to thicken the sauce slightly.
6. Serve warm, garnished with the remaining cilantro.

The magic of this curry lies in the way the sweetness of the acorn squash balances the heat from the cayenne, creating a dish that’s as comforting as it is vibrant.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Savory Acorn Squash and Apple Bake

This Savory Acorn Squash and Apple Bake is a delightful twist on classic fall flavors, combining the sweetness of apples with the earthy tones of squash for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 medium acorn squash, halved and seeded
• 2 medium apples, cored and thinly sliced
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup chopped pecans

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish.
2. Slice the acorn squash into 1/2-inch thick rings and arrange them in the prepared dish.
3. Toss the apple slices with 1 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Layer the apples over the squash.
4. Drizzle the remaining 1 tbsp olive oil over the top and sprinkle with chopped pecans.
5. Bake for 25 minutes, or until the squash is tender and the apples are caramelized.

The contrast between the tender squash and the crisp, caramelized apples makes this dish a standout side or even a light main course.

Tip: For an extra touch of sweetness, drizzle with a little more maple syrup before serving.

Grilled Acorn Squash with Savory Glaze

Grilled Acorn Squash with Savory Glaze is a standout side that brings a touch of sweetness and a hint of spice to your table, perfect for those who love a balance of flavors.

Ingredients

• 1 medium acorn squash, halved and seeded
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium heat, about 375°F.
2. Brush the cut sides of the acorn squash with 1 tablespoon of olive oil and place them cut-side down on the grill. Cook for 10 minutes until grill marks appear.
3. Flip the squash and brush the cut sides with the remaining 1 tablespoon of olive oil. Grill for another 10 minutes.
4. In a small bowl, whisk together the maple syrup, smoked paprika, garlic powder, salt, and black pepper. Brush this mixture over the cut sides of the squash.
5. Continue grilling for 5 more minutes, or until the squash is tender and the glaze is bubbly.

The smoky sweetness of the glaze paired with the tender squash creates a dish that’s as visually appealing as it is tasty, making it a perfect centerpiece for your next barbecue.

Tip: For an extra kick, add a pinch of cayenne pepper to the glaze mixture.

Savory Acorn Squash and Spinach Lasagna

This Savory Acorn Squash and Spinach Lasagna layers rich, autumnal flavors with creamy cheese for a comforting twist on the classic.

Ingredients

• 1 medium acorn squash, peeled and thinly sliced
• 2 cups fresh spinach, tightly packed
• 9 lasagna noodles, uncooked
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg
• 2 cups marinara sauce

Instructions

1. Preheat oven to 375°F. Toss acorn squash slices with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast on a baking sheet for 20 minutes until tender.
2. In a bowl, mix ricotta, Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, and nutmeg.
3. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, half the ricotta mixture, half the spinach, half the acorn squash, and 1/2 cup mozzarella. Repeat layers, ending with noodles, remaining marinara, and mozzarella.
4. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.

The nutmeg subtly enhances the squash’s sweetness, creating a lasagna that’s unexpectedly complex yet utterly comforting.

Tip: For a crispier top, broil for the last 2-3 minutes of baking.

Acorn Squash and Chickpea Stew

Warm up your kitchen with this hearty Acorn Squash and Chickpea Stew, a perfect blend of sweet and savory flavors that’s as nourishing as it is delicious.

Ingredients

• 1 medium acorn squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth
• 1 tbsp maple syrup
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in cumin, smoked paprika, cinnamon, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add acorn squash and chickpeas to the pot, stirring to coat with the spices.
4. Pour in vegetable broth and maple syrup, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the squash is tender.
5. Garnish with fresh parsley before serving.

The subtle sweetness of maple syrup paired with the earthy spices creates a stew that’s unexpectedly complex yet comforting.

Tip: For an extra creamy texture, mash a few chickpeas before adding them to the stew.

Savory Acorn Squash and Bacon Hash

This Savory Acorn Squash and Bacon Hash is the perfect way to turn a simple squash into a hearty, flavorful dish that’s sure to impress.

Ingredients

• 1 medium acorn squash, peeled and diced into 1/2-inch cubes
• 4 slices thick-cut bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp maple syrup
• 2 eggs (optional, for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside.
2. In the same skillet, add diced acorn squash and onion. Cook, stirring occasionally, until squash is tender and edges are caramelized, about 10 minutes.
3. Add minced garlic, salt, black pepper, and smoked paprika. Cook for another 2 minutes until fragrant.
4. Return the cooked bacon to the skillet. Drizzle with maple syrup and stir to combine all ingredients evenly. Cook for an additional 2 minutes to let the flavors meld.
5. If desired, fry eggs in a separate pan and place on top of the hash before serving.

The combination of crispy bacon, sweet maple syrup, and tender acorn squash creates a delightful contrast of textures and flavors that’s irresistibly comforting.

Tip: For an extra crispy finish, try broiling the hash for the last 2-3 minutes of cooking.

Acorn Squash and Feta Stuffed Peppers

These Acorn Squash and Feta Stuffed Peppers are a delightful twist on the classic, offering a sweet and savory flavor profile that’s sure to impress.

Ingredients

• 4 large bell peppers, any color
• 1 cup cooked acorn squash, mashed
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a bowl, mix the mashed acorn squash, crumbled feta cheese, chopped walnuts, 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Stuff each bell pepper with the squash mixture, packing it in tightly. Place the stuffed peppers in a baking dish.
4. Bake at 375°F for 30-35 minutes, until the peppers are tender and the filling is heated through.

The combination of creamy feta and sweet acorn squash creates a filling that’s both rich and refreshing, perfect for a weeknight dinner that feels a bit special.

Tip: For an extra crunch, sprinkle some additional chopped walnuts on top before serving.

Savory Acorn Squash and Turkey Chili

Warm up your kitchen with this hearty Savory Acorn Squash and Turkey Chili, a perfect blend of sweet and spicy that’s sure to become a fall favorite.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium acorn squash, peeled and diced into 1-inch pieces
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 2 cups chicken broth

Instructions

1. Heat olive oil in a large pot over medium heat. Add ground turkey and cook until no longer pink, about 5 minutes.
2. Add diced acorn squash, onion, and garlic to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in chili powder, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
4. Add diced tomatoes, black beans, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.

The natural sweetness of the acorn squash balances the heat from the chili powder, creating a comforting dish with layers of flavor.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic.

Conclusion

We hope this roundup of 18 savory acorn squash recipes inspires your fall cooking! From cozy soups to hearty mains, there’s something for every home cook to love. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you’re excited to make. Happy cooking, and enjoy the flavors of the season!