Acorn squash

Acorn squash recipes have been around for centuries. This type of squash was first cultivated by the Native Americans and was a staple in their diet. The squash was then introduced to the Europeans by the early settlers. Acorn squash became a popular vegetable in Europe and was often used in soups and stews.

In the United States, acorn squash recipes became popular during the 19th century. This squash was a common ingredient in recipes that were published in cookbooks of the time. Acorn squash was also used in many homes as a way to stretch the food budget.

Today, acorn squash recipes are still popular. This squash is now grown all over the world and is used in a variety of dishes. Acorn squash can be roasted, baked, pureed, or made into soup. It is a versatile vegetable that can be used in many different types of recipes.


Making acorn squash is an easy and delicious way to enjoy the delicious flavor of the fall season. To make acorn squash, preheat the oven to 375 degrees Fahrenheit. Cut the squash in half lengthwise, and scoop out the seeds. Place the squash halves cut side up in a baking dish, and add a few tablespoons of water to the pan. Rub a tablespoon of olive oil and a sprinkle of sea salt and pepper onto the squash, and place the pan in the preheated oven. Bake for 35-40 minutes, or until the squash is tender. Allow the squash to cool before serving, and you will have a delicious side dish for your meal!


What's the best way to cook acorn squash?

One of the best ways to cook acorn squash is to roast it. Preheat your oven to 400°F (204°C). Cut the acorn squash in half and scoop out the seeds. Place the squash halves on a baking sheet with the cut sides facing up. Brush the cut sides with olive oil, season with salt and pepper, and bake for 45-50 minutes. When done, the squash should be tender and golden brown.

How do you eat an acorn squash?

1. Preheat the oven to 375 degrees Fahrenheit. 2. Cut the acorn squash in half and scoop out the seeds. 3. Place the squash halves cut-side-down on a baking sheet. 4. Bake for 40 minutes or until the flesh is tender. 5. Remove from the oven and let cool for 10 minutes. 6. Scoop out the flesh and season as desired. Serve and enjoy!

Which is better acorn or butternut squash?

This is a matter of personal preference. Both acorn and butternut squash are delicious and nutritious, so it ultimately comes down to which flavor you prefer.

Do butternut squash and acorn squash taste the same?

No, butternut and acorn squash have different flavor profiles. Butternut squash has a sweet, nutty flavor, while acorn squash has a slightly more bitter, earthy flavor.

How long does it take to cook an acorn squash in the oven?

It typically takes about 30-40 minutes to cook an acorn squash in the oven at 375°F.

What is toxic squash syndrome?

Toxic squash syndrome is a condition caused by the ingestion of squash that has been contaminated with a plant toxin called cucurbitacin. The toxin can be found in certain varieties of squash, including zucchini and pumpkin. Symptoms of toxic squash syndrome include nausea, vomiting, abdominal pain, and diarrhea.

Jump to: Ingredient Breakdown Insights



Baked Stuffed Acorn Squash

  • salt
  • corn
  • tomato
  • onion
  • red pepper
  • cayenne pepper
  • gruyère cheese
  • pomegranate molasses
  • red wine vinegar
  • tomato paste
  • bread crumb
  • pinto
  • olive oil
  • acorn squash

Acorn Squash with Baby Bitter Greens

  • pimenton
  • salt
  • salt
  • vegetable oil
  • shallot
  • sherry vinegar
  • dijon mustard
  • acorn squash
  • olive oil
  • cinnamon
  • ginger
  • allspice
  • clove
  • goat cheese
  • sugar
  • salty pepita
  • butter
  • pumpkin pumpkin seed
  • green

Stuffed Acorn Squash

  • apple cider vinegar
  • olive oil
  • tamari
  • tempeh
  • rosemary
  • onion
  • walnut
  • cranberry
  • sage
  • acorn squash
  • garlic
  • mushroom
  • parsley
  • salt

Miso-Glazed Roasted Acorn Squash

  • shallot
  • kikkoman® soy sauce
  • kikkoman® sesame oil
  • red chili
  • acorn squash
  • pistachio
  • olive oil
  • white miso paste
  • maple syrup
  • shiitake mushroom cap
  • salt

Sausage Stuffed Acorn Squash

  • cranberry
  • sage
  • olive oil
  • sage
  • egg
  • chicken broth
  • celery
  • onion
  • fennel seed
  • salt
  • pepper
  • acorn squash
  • cornbread stuffing
  • butter
  • pork sausage

Baked Acorn Squash

  • cajun seasoning
  • cinnamon
  • nutmeg
  • cajun seasoning
  • salt
  • olive oil
  • brown sugar
  • butter
  • acorn squash
  • acorn squash
  • salt
  • pepper

Vegetarian Stuffed Acorn Squash

  • water
  • lemon juice
  • garlic
  • quinoa
  • salt
  • goat cheese
  • cranberry
  • parsley
  • green onion
  • pepita
  • olive oil
  • acorn squash
  • parmesan cheese

mustard stewed acorn squash

  • black pepper
  • ground pork
  • balsamic vinegar
  • worcestershire sauce
  • salt
  • acorn squash
  • onion
  • chicken stock
  • olive oil
  • garlic

Healthy Chicken and Roasted Acorn Squash

  • Acorn Squash
  • black pepper
  • salt
  • brown sugar
  • worcestershire sauce
  • acorn squash
  • olive oil
  • Poached Chicken
  • chicken breast
  • black peppercorn
  • bay leaf
  • garlic
  • garlic
  • italian parsley
  • italian parsley

Ingredient Breakdown

acorn squash
olive oil
brown sugar
maple syrup
black pepper
parmesan cheese
chicken stock
green onion
brown rice
italian parsley
worcestershire sauce
white wine
cayenne pepper
red wine vinegar
light brown sugar
chili powder
goat cheese
bell pepper
cheddar cheese
lemon juice
cajun seasoning
balsamic vinegar
hot italian pork sausage
red pepper
gruyère cheese
pomegranate molasses
tomato paste
bread crumb
miracle mushroom gravy
vegetable bouillon
brioche bread
vegan cornbread stuffing
land lakes® super butter
pomegranate aril
vegetable oil
sherry vinegar
dijon mustard
salty pepita
pumpkin pumpkin seed
all purpose flour
red pepper flake
apple cider vinegar
kikkoman® soy sauce
kikkoman® sesame oil
red chili
white miso paste
shiitake mushroom cap
red chili flake
orange juice concentrate
light raspberry
pumpkin pie spice
onion powder
asiago cheese
garlic powder
chicken broth
fennel seed
cornbread stuffing
pork sausage
ricotta cheese
mozzarella cheese
tomato sauce
ground beef
ground turkey
mccormick garlic chili skillet sauce
petite tomato
kidney bean
sour cream
calvados brandy
vegan margarine
granny smith apple
walnut oil
heavy cream
pippin apple
pomegranate juice
ancho chile
cherry tomato
sesame seed oil
soy sauce
chili flake
mustard seed
brown mustard
ground pork
miso paste
fish sauce
chinese sausage
chicken breast
black peppercorn
bay leaf


Correlated with Higher Ratings

  • onion
  • salt
  • butter

Staple Ingredients

  • acorn squash 79%
  • salt 72%

Common Ingredients

  • olive oil 51%
  • butter 37%

Usual Ingredients

  • onion 19%
  • parsley 19%
  • brown sugar 16%
  • cinnamon 16%
  • maple syrup 16%
  • parmesan cheese 16%
  • sage 14%
  • nutmeg 12%