Perhaps second only to butternut, acorn squash is one of the most popular (and readily available) winter squashes during the fall and winter season. If you haven't given it a try, it's well worth picking a few up. Softer and easier to prepare and cook than butternut, but with a sweet flavor that practically doesn't need seasoning, acorn squash has a few advantages over its butternut cousin. First, it cooks faster, and second, the skin, if roasted properly, is actually quite edible (as well as nutritious!). So you can skip the peeling and get straight to the enjoying. Here, our favorite recipes with acorn squash.
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Acorn Squash Salad with Tahini Vinaigrette
Becky Luigart-Stayner
When the weather starts to dip, light salads don't always feel like they're quite hearty enough. Here, we've paired slices of sweet, roasted acorn squash with baby kale and red onions and dressed the whole thing in a tahini lemon dressing that's bold enough to stand up to all these strong flavors.
Roasted until it's impossibly sweet, acorn squash makes a tasty toast-topper for a party hors d'oeuvre or as the centerpiece of a snack dinner. Paired with blue cheese crumbles and some quick-fried sage leaves, this appetizer is sure to disappear quickly.
Stuffed with the season's best ingredients — sausage, cranberries, and wild rice — these sweet and succulent acorn squash become the perfect vessels for dinner. They're delicious as an all-in-one weeknight dinner on their own, or served up alongside a seasonal fall salad.
Kid food? Hardly. This sophisticated purée marries the citrusy flavor of Anjou pears with earthy, roasted acorn squash. Ground ginger provides an exotic twist, while toasted almonds deliver crunch.
Cranberry Pecan Quinoa Stuffed Acorn Squash with Goat Cheese Crema
Ambitious Kitchen
If you have any vegetarians coming to Thanksgiving dinner, this meal would be a great entrée option. They'll be so thankful you were considerate of their diet and gave them an inventive dish.