Type what you have

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
• coconut oil
• brown sugar
• salt
• black pepper
• sweet onion
• garlic
• red curry paste
• ginger root
• vegetable stock
• coconut milk
• lime
• pumpkin seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
3. 3 Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
4. 4 While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
5. 5 Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
6. 6 Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.

By Gwenevere Madsen Bland

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ acorn squash
• butter
• brown sugar
• cinnamon
• saltine cracker
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a saucepan over medium-low heat. Stir cinnamon and brown sugar through the melted butter; remove from heat and stir crushed saltine crackers into the butter until moistened.
3. 3 Pour enough water into a baking dish to be about 1 inch deep. Lay the acorn squash into the water with the rounded sides down. Fill the cavity of the squash with the saltine cracker mixture.
4. 4 Bake in the preheated oven until the squash is easy to pierce with a fork, about 45 minutes.

By nessa

Ingredients

• ✓ acorn squash
• butter
• sriracha sauce
• honey
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut the squash in half vertically, and scoop out the seeds in the middle. Cut each half into 4 wedges and place wedges on the prepared baking sheet.
3. 3 Melt butter in a small saucepan over medium-low heat. Whisk in Sriracha sauce and honey; keep warm.
4. 4 Brush squash with olive oil and sprinkle with salt and pepper. Place wedges on their side and roast for 20 minutes; flip wedges over and roast until squash is soft and edges are caramelized, about 15 minutes more.
5. 5 Place wedges on a serving platter and drizzle with Sriracha butter.

By France Cevallos

Ingredients

• ✓ acorn squash
• cooking spray
• butter
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Place each squash half in the baking dish, cut side down.
3. 3 Bake squash in the preheated oven for 30 minutes. Flip squash over and place 1 tablespoon butter and 1 teaspoon garlic into each squash. Season with salt and pepper.
4. 4 Bake squash, cut-side up until tender, about 20 more minutes. Cool for about 5 minutes before serving.

By Amanda

Ingredients

• ✓ acorn squash
• margarine
• apple
• onion
• cheddar cheese
• raisin
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash halves, cut-sides down, onto a baking sheet. Add enough water to come ½ inch up sides of the baking sheet.
3. 3 Bake in the preheated oven for 40 minutes. Drain off any remaining water.
4. 4 Meanwhile, melt margarine in a large skillet over medium heat. Add apples and onions; cook until onions softened and turned translucent, 10 to 15 minutes. Transfer mixture to a bowl to cool.
5. 5 When squash is cooked, stir Cheddar cheese, raisins, brown sugar, and cinnamon into apple mixture until evenly combined. Flip squash halves on the baking sheet; fill cavities with apple mixture.
6. 6 Bake in the heated oven until filling is hot and cheese is melted, about 15 minutes.

By cksmom1

Ingredients

• ✓ acorn squash
• sausage
• celery
• mushroom
• onion
• egg
• sour cream
• parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place squash halves, cut-side down, onto the prepared baking sheet. Bake in the preheated oven until tender, about 1 hour. Remove from the oven, turn squash halves over, and set aside to cool. Leave the oven on.
3. 3 Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove from the heat.
4. 4 Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture, then spoon into squash halves.
5. 5 Return to the oven and bake until filling is cooked through, about 20 minutes.

By all_He_created_was_good

Ingredients

• ✓ acorn squash
• orange juice
• salt
• butter
• maple syrup
• brown sugar
• cayenne pepper
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Score squash by making ¼-inch deep slashes into flesh; place in a baking dish. Brush with orange juice; season with salt.
3. 3 Bake in the preheated oven until lightly browned, about 30 minutes.
4. 4 Meanwhile, combine butter, maple syrup, brown sugar, cayenne pepper, and black pepper in a small skillet over medium heat; simmer until smooth and sugar has dissolved, about 3 minutes, stirring occasionally.
5. 5 Remove squash from oven; discard any liquid that may have collected in squash. Brush maple syrup glaze over squash halves; return to oven. Bake until tender, about 20 minutes more. Spoon any glaze collected at the bottom of squash over edges of squash. Season with salt.

By John Mitzewich

Ingredients

• ✓ acorn squash
• butter
• onion
• garlic
• coriander seed
• nutmeg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut acorn squash in half; roast cut-side up on a baking sheet for 50 minutes or until flesh is just tender. Let squash cool for 20 minutes.
3. 3 Meanwhile, melt butter in a large skillet over medium heat; add onions and sauté, stirring occasionally, for 10 minutes or until browned at the edges. Mix in garlic, coriander, and nutmeg. Cook mixture 2 minutes more; remove the pan from heat.
4. 4 Spoon seeds and stringy middle out of squash; discard these. Spoon out flesh; chop into pieces and add to onion mixture; discard skins. Heat and stir squash mixture; season with salt and pepper. Serve hot.

By jen

Ingredients

• ✓ acorn squash
• pumpkin
• sweet potato
• coconut milk
• chicken broth
• salt
• black pepper
• lime
• ground ginger

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
3. 3 Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
4. 4 Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
5. 5 Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

By SerenaBloom

Ingredients

• ✓ acorn squash
• butter
• brown sugar
• bread stuffing mix
• chicken broth
• salt
• pepper
• garlic powder
• onion powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
3. 3 Bake in preheated oven for 60 minutes, or until squash is very tender.

By Weavre

Ingredients

• ✓ acorn squash
• water
• potato
• butter
• mustard
• dill weed
• salt
• black pepper
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place the halved acorn squash cut-side down in a glass baking dish; add 1/2-inch water.
2. 2 Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.
3. 3 Place potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer, covered, until soft and tender, about 20 minutes. Drain potatoes.
4. 4 Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.

By LenoreRockchild

Ingredients

• ✓ acorn squash
• corn bread stuffing mix
• butter
• onion
• garlic
• mushroom
• long grain rice
• wild rice
• sage
• vegetable stock

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking pan.
2. 2 Place squash, cut-sides down, in the prepared pan. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
3. 3 Meanwhile, prepare stuffing mix according to package instructions. Set aside.
4. 4 Melt 2 teaspoons butter in a saucepan over medium heat. Add onion and garlic; cook until onion is translucent, about 10 minutes. Add mushrooms; cook until juice begins to release, about 5 minutes.
5. 5 Add rice mix and sage; cook until vegetables begin to brown, about 5 minutes. Add stock; stir to combine. Cover, reduce heat to a simmer, and simmer until tender, 30 to 40 minutes.
6. 6 Gently stir rice and stuffing together; divide among squash centers without packing it. Bake until tender, about 15 minutes.

By sherry

Ingredients

• ✓ acorn squash
• butter
• brown sugar
• all-purpose flour
• pecan
• egg
• white sugar
• half and half
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roast squash cut-side up on a baking sheet in the preheated oven until flesh is soft, about 50 minutes. Remove squash from the oven and cool, then scoop flesh into a mixing bowl or the bowl of a food processor.
3. 3 Meanwhile, prepare topping by mixing 2 1/2 tablespoons butter in a medium bowl with brown sugar and flour until crumbly. Stir in pecans. Set aside until needed.
4. 4 Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease an 11x7-inch baking dish.
5. 5 Beat or process squash flesh until smooth. Add eggs, white sugar, half-and-half, remaining 2 1/2 tablespoons butter, vanilla, and salt; process until well-blended. Spoon mixture into the prepared baking dish. Sprinkle brown sugar topping mixture over squash.
6. 6 Bake in the preheated oven until topping is lightly brown, about 40 minutes.

By Lana

Ingredients

• ✓ acorn squash
• butternut squash
• kabocha squash
• raisin
• pecan
• parsley
• sage
• orange zest
• silken tofu
• sea salt

Instructions

1. 1 Preheat the oven to 400 degrees F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours. Set aside until cool enough to handle. Peel away the skin, and discard the seeds.
2. 2 Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.
3. 3 In the clean food processor, puree warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.) Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.

By Whole Foods Market®