I am not going to lie folks, I have never actually tried Acorn squash. It seems we don’t really get it in my area so you are going to have to let me know how you rate these recipes. For once I don’t have to do some taste testing. I own these Acorn squash bowls
, though I have to admit I tell everyone they are pumpkin bowls for my famous creamy pumpkin soup I make.
Pumpkin boiled strain off 1/2 the water, and add fresh cream, salt, and pepper to taste. Blend in a mixer until smooth and add a big dollop of butter.
I am going to imagine it tastes like pumpkin, perhaps like butternut pumpkin. Looks the same to me.
This is what Wikipedia had to say about it – Acorn squash, also called pepper squash or Des Moines squash, is a winter squash with distinctive longitudinal ridges on its exterior and sweet, yellow-orange flesh inside. Although considered a winter squash, acorn squash belongs to the same species as all summer squashes.
Acorn squash is a versatile vegetable that can be used in a variety of dishes. It has a unique flavor that is slightly sweet, making it a great addition to any meal. Here are a few ideas for cooking with Acorn squash: One of the most popular dishes is Acorn squash soup. It’s easy to make and can be customized with different spices and herbs to your taste. Another way to cook with Acorn squash is to roast it in the oven. Simply cut the squash into cubes and toss with olive oil, salt, and pepper. Roast it in a 425 degree oven for 25 minutes and you’ll have a tasty side dish.
For a vegetarian main dish, try making an Acorn squash casserole. Layer slices of squash with cheese, vegetables, and a creamy sauce and bake until golden brown. And for a breakfast twist, try making Acorn squash pancakes. Simply mix grated squash into the pancake batter and cook as normal. There are so many delicious ways to cook with Acorn squash that you’ll never get bored! So next time you’re looking for a unique vegetable to add to your meal, consider giving Acorn squash a try.
Acorn Squash –
Coconut Acorn Squash Soup – Sava’s Kitchen
Sausage Stuffed Acorn Squash – Gypsy Plate
Stuffed Acorn Squash with Spiced Rice – Little Ferraro Kitchen
Sweet Cinnamon Baked Oatmeal Stuffed Squash with Almond Butter – The Forked Spoon
Sweet and Spicy Roasted Acorn Squash – Belle of the Kitchen
Roasted Acorn Squash and Gouda Mac and Cheese – Butternut and Sage
Acorn and Butternut Squash, Prosciutto, and Goat Cheese Galette – The Greek Foodie
Acorn Squash Honey Custard – Homemade for Elle
Crispy Acorn Squash Rounds – How Sweet Eats
Fig and Spianch Salad with Acorn Squash and Blue Cheese – Dinner at the Zoo
Acorn Squash Muffins – Recipes Worth Repeating
Honey Balsamic Roasted Acorn Squash – Mom Knows Best
Roasted Acorn Squash Soup – The Forked Spoon
Roasted Acorn Squash, Orange, and Spinach Salad – The Healthy Foodie
Oven Roasted Brussels Sprouts and Acorn Squash – The Healthy Foodie
Spicy Roasted Acorn Squash with Feta and Herbs – How Sweet Eats
Acorn Squash Salad with Maple Dressing – The Oreon Dietitian
Air Fryer Curried Acorn Squash Slices – The Short Order Cook
Quinoa Stuffed Acorn Squash – Vegan Huggs
Kale and Roasted Acorn Squash Soup – Yes to Yolks
Festive Winter Acorn Squash Focaccia – Vegan Yack Attack
Acorn Squash Salad
This acorn squash salad is a perfect side dish for any fall meal. It’s a simple recipe that allows the natural sweetness of the acorn squash to shine. The combination of the tender squash, crunchy pecans, and tangy dressing is a delight for the taste buds. This recipe serves 4 as a side dish.
Ingredients:
- 1 medium acorn squash
- 2 tablespoons olive oil
- 1/2 cup pecans, roughly chopped
- 2 cups mixed salad greens
- 1/4 cup feta cheese, crumbled
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the acorn squash in half lengthwise and remove the seeds. Cut the squash into 1/2-inch thick slices.
- In a small bowl, whisk together the balsamic vinegar, honey, salt, and pepper.
- Place the acorn squash slices on a baking sheet and brush with the balsamic mixture. Roast in the preheated oven for 20-25 minutes, or until tender.
- Meanwhile, heat a small pan over medium heat. Add the pecans and toast for 3-5 minutes, or until fragrant and lightly browned.
- In a large bowl, combine the mixed greens, feta cheese, and dried cranberries.
- When the acorn squash is done cooking, add it to the bowl with the mixed greens.
- Drizzle the remaining balsamic mixture over the top of the salad and toss to combine.
- Serve the salad topped with the toasted pecans. Enjoy!
