Type what you have

Ingredients

• ✓ acorn squash
• butter
• water
• egg yolk
• brown sugar
• heavy cream
• milk
• vanilla extract
• ginger
• kosher salt
• allspice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place squash, pointed-side up, on a baking sheet.
2. 2 Bake in the preheated oven until squash is tender, about 1 hour. Cool squash until easily handled. Cut squash in half, remove seeds and stringy parts of meat, and peel skin from the squash and discard.
3. 3 Mash the squash meat in a bowl and measure 1 cup meat.
4. 4 Combine 1 cup squash meat and butter in a saucepan; add enough water to make squash stir-able. Cook squash mixture over low heat until squash softens, adding more water if needed to thin the squash, about 15 minutes. Remove saucepan from heat and cool squash mixture.
5. 5 Beat egg yolks and brown sugar together in a bowl using a whisk until thickened.
6. 6 Heat cream and milk together in a saucepan over low heat until mixture begins to simmer. Gradually pour cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. Pour the cream-egg mixture into the saucepan; simmer over low heat until mixture is thickened and easily coats the back of a spoon, about 20 minutes. Strain cream mixture through a fine-mesh strainer into a large bowl and cool to room temperature.
7. 7 Beat squash mixture into cream mixture until smooth; stir in vanilla extract, ginger, salt, and allspice. Cover bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours.
8. 8 Stir cream mixture and transfer to an ice cream maker and follow manufacturer's instructions for making ice cream.

By CaseyCatering

Ingredients

• ✓ acorn squash
• pie crust
• evaporated milk
• white sugar
• brown sugar
• egg
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Press pie crust dough into a 9-inch pie plate.
2. 2 Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
3. 3 Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until pie center is set, about 30 minutes more.

By Heidi Darcy

Ingredients

• ✓ acorn squash
• onion
• all-purpose flour
• egg
• cumin
• salt
• black pepper
• red pepper
• olive oil

Instructions

1. 1 Cut squash into chunks and remove rind. Shred squash and onion in a food processor. Place in a colander and press with a potato masher to drain any excess liquid. Transfer to a bowl and mix with flour and egg. Season with cumin, salt, pepper, and red pepper.
2. 2 Heat the oil in a large skillet over medium heat. Place walnut-sized scoops of the squash mixture into the hot oil. Press flat with a spatula. Cook 3 to 5 minutes on each side, until golden brown. Drain on paper towels.

By MOTTSBELA

Ingredients

• ✓ acorn squash
• cotija cheese
• tomato
• avocado
• lettuce
• corn tortilla
• cayenne pepper
• black pepper
• salt
• paprika
• chili powder
• cumin
• egg
• all-purpose flour
• serrano pepper
• red onion
• canola oil

Instructions

1. 1 Heat canola oil in a deep fryer or heavy pot over medium heat.
2. 2 Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.
3. 3 Drop squash mixture by the spoonful, working in batches, in the hot oil; fry until golden brown, 5 to 7 minutes. Transfer squash fritters to a paper towel-lined plate to drain. Fry the corn tortillas in the hot oil until crisp, about 2 minutes per side.
4. 4 Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.

By Wonder Becky

Ingredients

• ✓ acorn squash
• brown sugar
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place squash halves, cut-side down, on a baking sheet. Bake in the preheated oven until flesh begins to soften, about 30 to 45 minutes.
4. 4 Remove squash from the oven and transfer one squash half, cut-side up, to a deep baking dish. Spoon butter and brown sugar into the cavity. Place remaining squash half, cut-side down, over top to seal.
5. 5 Return to the oven and continue to bake until flesh is soft, 30 minutes.
6. 6 Serve hot and enjoy!

By Terry

Ingredients

• ✓ acorn squash
• butter
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Slice acorn squash into halves, removing insides and seeds. Spread butter on the inside and sprinkle brown sugar over the butter. Transfer to a baking sheet.
3. 3 Roast in the preheated oven until tender, about 30 minutes. Remove, slice into thirds, and serve.

By supanovart

Ingredients

• ✓ acorn squash
• butter
• brown sugar

Instructions

1. 1 Place squash halves, cut-sides up, on a microwave-safe plate or dish. Place 2 tablespoons butter and 2 tablespoons brown sugar in cavity of each half.
2. 2 Microwave on full power until squash flesh is soft, 8 to 10 minutes. Rotate squash about twice to ensure even cooking.
3. 3 Scoop flesh with sugar and butter into a bowl; slightly mash to blend.

By MINKCHAN

Ingredients

• ✓ acorn squash
• olive oil
• sea salt
• cumin
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
3. 3 Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
4. 4 Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
5. 5 Season roasted chips with salt as needed.

By DakotaKim

Ingredients

• ✓ acorn squash
• olive oil
• turkey sausage
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash halves, cut-sides down, in 1 inch water in a baking dish. Bake in the preheated oven until flesh is tender, about 45 minutes.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat; add sausage. Cook until browned, breaking it into small pieces as it cooks; set aside.
4. 4 Once squash halves are tender, discard water from baking dish; flip squash halves, cut-sides up. Generously sprinkle brown sugar into squash cavities, reserving about 1/4 cup. Fill cavities with browned sausage; top with reserved brown sugar. Return squash to the oven; bake until sugar begins to melt, about 15 minutes.

By CarolynWG

Ingredients

• ✓ acorn squash
• olive oil
• butter
• sage
• salt
• potato gnocchi
• gorgonzola cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.
3. 3 Roast squash in the preheated oven until tender, 35 to 40 minutes.
4. 4 Remove squash from oven and scrape the flesh from the skins into a deep bowl. Discard the skins. Add butter, sage, and salt. Using a immersion blender, puree the squash.
5. 5 Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.
6. 6 Using a slotted spoon, remove gnocchi from the water and place directly into the pureed squash. Add 1 or 2 ladlefuls of the hot cooking water. Toss lightly. Immediately divide onto 4 serving plates and dot with the Borgonzola cheese. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ acorn squash
• cinnamon
• nutmeg
• ginger
• clove
• brown sugar
• apple juice concentrate

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
3. 3 Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.

By Kris L

Ingredients

• ✓ acorn squash
• butter
• brown sugar
• orange juice concentrate
• brandy

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon butter in a 9x13 inch baking dish. Coat pan evenly with melted butter.
2. 2 In a saucepan, mix the remaining butter, brown sugar, frozen orange juice concentrate, and brandy . Bring to a boil, and remove from heat.
3. 3 Place squash halves cut side down in the baking dish, and bake 30 minutes, or until easily pierced with a knife. Turn squash over, and drizzle with the sauce. Continue baking 15 minutes. Cool slightly before serving.

By ORNERY

Ingredients

• ✓ acorn squash
• vegetable oil
• brown sugar
• butter
• sea salt
• cinnamon
• allspice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.
2. 2 Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.
3. 3 Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash
4. 4 While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.
5. 5 Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.

By Josh Gebelein

Ingredients

• ✓ acorn squash
• cinnamon
• butter
• salt
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place acorn squash, cut-sides down, on a baking sheet.
3. 3 Bake in the preheated oven for 30 minutes. Flip squash, sprinkle cinnamon into centers, and dot with butter. Continue baking until flesh can easily be pierced with a fork, about 30 minutes more.
4. 4 Scoop squash flesh into a large bowl; stir in salt and brown sugar until evenly combined.

By Chloe

Ingredients

• ✓ acorn squash
• sage
• butter
• salt
• black pepper

Instructions

1. 1 Put squash in a microwave-safe bowl; add sage. Dot squash with butter pieces; season with salt and pepper. Cover bowl tightly with plastic wrap.
2. 2 Cook in microwave oven set on High for 5 minutes. Stir squash to coat in melted butter while checking cubes for softness. Replace plastic and continue to cook until completely tender, 2 to 4 minutes.

By Suze Knisley

Ingredients

• ✓ acorn squash
• salt
• pepper
• butter
• brown sugar

Instructions

1. 1 In a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. Place the squash halves cut side down in the water, and pierce the skin with a fork a few times. Microwave on high for 15 to 20 minutes. Drain.
2. 2 Sprinkle each half with salt and pepper to taste. Place 2 tablespoons butter and 2 tablespoons brown sugar in each half.
3. 3 Broil 5 minutes, or until butter is melted. Mix the melted butter and sugar into the flesh, and serve.

By LDYBUGG10

Ingredients

• ✓ acorn squash
• butter
• apple
• potato
• kielbasa sausage
• onion
• cranberry
• egg
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
3. 3 Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
4. 4 Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.

By Heather Lynn Christiansen

Ingredients

• ✓ acorn squash
• butter
• brown sugar
• salt
• black pepper

Instructions

1. 1 Prick insides of the squash halves with a fork; brush with butter and sprinkle with brown sugar. Place squash halves, cut sides-up, into a large, microwave-safe dish.
2. 2 Microwave on high power until flesh pierces easily with a fork, about 10 minutes. Carefully remove from the microwave and season with salt and pepper. Serve warm.

By Sandra Zapp Winningham

Ingredients

• ✓ acorn squash
• broccoli and cheese flavored rice mix
• turkey sausage
• apple
• coriander seed
• monterey jack cheese

Instructions

1. 1 Prepare rice mix according to package directions; cover, and set aside.
2. 2 Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
3. 3 In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
4. 4 In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
5. 5 Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

By drdede

Ingredients

• ✓ acorn squash
• olive oil
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Peel, seed, and chop squash into medium-small pieces. Place chopped squash into a baking dish and pour in olive oil; toss to coat. Sprinkle with salt and pepper and toss again.
3. 3 Roast in the preheated oven until squash is lightly browned, about 40 minutes. Remove from the oven and sprinkle on Parmesan cheese. Continue to roast until cheese begins to melt, about 5 minutes.

By BlueEyedBaby

Ingredients

• ✓ acorn squash
• water
• maple tea
• turkey sausage
• peanut
• vanilla extract
• cranberry
• raisin
• brown sugar

Instructions

1. 1 Place acorn squash, water, and tea bag together in a slow cooker.
2. 2 Cook in the slow cooker set to High until tender, about 1 hour. Remove squash flesh from skin and return flesh to slow cooker; discard skin and tea bag.
3. 3 Stir sausage, peanuts, and vanilla into squash mixture.
4. 4 Cook in the slow cooker set to High for 4 hours. Stir cranberries, raisins, and brown sugar into squash mixture until well combined.

By XCVIII

Ingredients

• ✓ acorn squash
• orange juice concentrate
• butter
• brown sugar
• nutmeg
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a baking dish with about 1/2 inch water. Place squash halves cut side down in the dish. Bake 40 minutes in the preheated oven.
3. 3 Whisk orange juice, butter, brown sugar, nutmeg, and cinnamon together in a bowl.
4. 4 Turn squash halves cut side up. Drizzle evenly with orange juice sauce. Continue baking until squash is tender, about 20 minutes more.

By Susan

Ingredients

• ✓ acorn squash
• salt
• pepper
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place squash in a shallow baking pan, cut-side down.
4. 4 Bake in preheated oven until tender, about 30 minutes.
5. 5 Turn cut-side up; season with salt and pepper, dot with butter, and sprinkle with brown sugar and cinnamon.
6. 6 Return squash to oven and bake until squash is soft and lightly caramelized, about 20 minutes more. Serve warm, spooning melted butter-sugar mixture from the center over squash before serving.

By CORWYNN DARKHOLME

Ingredients

• ✓ acorn squash
• brown sugar
• maple syrup
• butter
• cinnamon

Instructions

1. 1 Divide sugar, maple syrup, butter, and cinnamon between acorn squash halves.
2. 2 Add 1 cup water to a multi-functional pressure cooker (such as Instant Pot); place trivet in bottom of the Pot. Carefully place squash halves onto trivet. Close and lock the lid.
3. 3 Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build.
4. 4 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release any remaining pressure using the quick-release method according to the manufacturer's instructions. Unlock and remove lid. Carefully remove squash; serve.

By bdweld

Ingredients

• ✓ acorn squash
• parmesan cheese
• thyme
• olive oil
• kosher salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Toss squash slices, Parmesan, thyme sprigs, oil, salt, and pepper together in a bowl until squash is evenly coated.
4. 4 Transfer to a jelly roll pan and spread in a single layer.
5. 5 Roast in the preheated oven until squash is golden brown and tender, 25 to 30 minutes.
6. 6 Serve hot and enjoy!

By stephtaylor

Ingredients

• ✓ acorn squash
• apple
• celery
• onion
• cranberry
• brown sugar
• salt
• cinnamon
• nutmeg
• water
• butter
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
3. 3 Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
4. 4 Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
5. 5 Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
6. 6 Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.

By AllAroundTheKitchen

Ingredients

• ✓ acorn squash
• olive oil
• salt
• butter
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet with olive oil.
2. 2 Put quartered squash on the prepared baking sheet, skin-side down. Sprinkle lightly with salt; don't add too much!
3. 3 Roast squash in the preheated oven until tender when poked with a fork, about 40 minutes.
4. 4 Remove from the oven and brush squash pieces with melted butter. Season with pepper, then sprinkle with Parmesan cheese.

By IronChefLaurie

Ingredients

• ✓ acorn squash
• olive oil cooking spray
• olive oil
• salt
• black pepper
• breakfast sausage
• onion
• cabbage
• carrot
• pear

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil and spray with oil.
2. 2 Rub or brush 1/2 tablespoon oil on the flesh of each acorn squash half. Season with salt and pepper. Place squash halves onto the prepared baking pan, cut-side down.
3. 3 Roast in the preheated oven until softened, about 30 minutes.
4. 4 Meanwhile, brown sausage in a large skillet over medium heat. Add onion, cabbage, and carrots. Saute until onion is soft and translucent, 5 to 7 minutes. Add diced pear and cook until softened but still crunchy, 2 to 3 minutes longer.
5. 5 Remove acorn squash from oven and turn over using tongs. Stuff with sausage-pear mixture. Return to oven and roast for an additional 10 minutes.

By Diana71

Ingredients

• ✓ acorn squash
• olive oil
• onion
• garlic
• ginger
• apple
• chicken broth
• curry powder
• cinnamon
• cardamom
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
3. 3 Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
4. 4 While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
5. 5 Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
6. 6 Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.

By HUZZAH

Ingredients

• ✓ acorn squash
• apple
• butter
• brown sugar
• walnut
• salt
• cinnamon

Instructions

1. 1 Boil unpeeled squash for 15 minutes; drain. Pour cold water over squash; let cool, about 5 minutes. Slice off peel on ridges. Use a teaspoon to dig out peel's valleys. Halve squash; remove seeds and stem. Slice halves into sections, and cut into 1-inch chunks.
2. 2 Place squash and apples in a large microwave-safe bowl. Dot with butter; sprinkle with brown sugar, walnuts, salt, and cinnamon. Cover the bowl with plastic wrap; poke a few holes for ventilation.
3. 3 Microwave on full power for 7 minutes, 30 seconds. Uncover, stir mixture, and continue cooking on full power until tender, about 7 minutes, 30 seconds more.

By Ed Haley