Best And Healthy Acorn Squash Recipes- Must Try Them!

Best And Healthy Acorn Squash Recipes- Must Try Them!

Winter squashes include acorn squash, butternut squash, kabocha squash, and delicata squash, any of which can be substituted in these recipes. Acorn squash is quite flexible, as it can be used in both savory and sweet recipes, and it produces delicious lunches, dinners, and even desserts!

Not to mention that it's nutrient-dense to boot! Vitamin A, vitamin C, B vitamins, magnesium, and potassium are all abundant in one cup of acorn squash.

Vitamin C can help strengthen your immune system, while high levels of vitamin A suggest high levels of beta-carotene. By lowering oxidative stress in the eye, beta carotene has been demonstrated to improve eyesight.

Furthermore, the high potassium content aids in blood pressure regulation, while magnesium aids in potassium uptake regulation. It also contains a lot of nutritional fiber and is naturally low in salt and cholesterol. I usually crave warm, cozy dishes in the winter, and roasted acorn squash is one of my favorites! These  Healthy Acorn Squash Recipes are perfect for entertaining friends, family, and others throughout the holidays. So let's get this party started!


Salad with Roasted Squash and Feta

This acorn squash recipe is ideal for people who can't decide between sweet and savory, cold and warm, soft and crunchy. It has everything!

Nutrition: Serving: 1 | Calories: 538kcal | Carbohydrates: 52g | Protein: 12g | Fat: 36g

15 minutes to prepare

15 minutes to cook

Servings: 2 people


  • 2 cups diced butternut squash
  • salt & pepper to taste
  • 4 tsp extra virgin olive oil, divided
  • 1 bunch kale (Tuscan) (or 6 cups baby spinach or greens of choice)
  • 12 cup pecans, seasoned
  • 12 cup cranberries, dried
  • 12 cup crumbled feta cheese


  • 3 tbsp freshly squeezed lemon juice
  • 12 cup extra virgin olive oil
  • 1 finely minced tiny shallot
  • 2 tbsp balsamic vinegar
  • 1 teaspoon mustard (Dijon)
  • 1 teaspoon honey
  • salt & pepper to taste


  • First, make the dressing. Set aside after whisking together all of the ingredients.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Butternut squash should be cut into 1-inch thick pieces. Toss with 2 tablespoons olive oil, salt, and pepper in a medium mixing basin. Place squash cubes on a baking sheet lined with parchment paper or greased with oil. Roast the squash for 15 minutes, or until it is golden brown. To ensure complete cooking, turn the pan halfway through.
  • While the squash cooks, cut the kale leaves and place them in a bowl. Massage with the olive oil that's left behind.
  • Put everything in its proper place. Drizzle the dressing over the roasted squash, cranberries, feta, and pecans in the bowl. Enjoy!

Vegetarian Filled Acorn Squash

This dish for vegetarian stuffed acorn squash is strong in nutrition and oh-so tasty! You may also make it your own by adding your components to make it more interesting.

Nutrition: Serving: 1 | Calories: 388kcal | Carbohydrates: 38g | Protein: 13g | Fat: 19g

Time to prepare: 10 minutes

Time to cook: 40 minutes

Serving: 2 people


  • 2 acorn squash, medium
  • 2 tbsp extra-virgin olive oil
  • 12 cup washed quinoa
  • 1 quart of water
  • 1 garlic clove, pressed or minced
  • 14 cup cranberries, dry
  • 14 cup green onion, chopped
  • 12 cup feta cheese, crumbled
  • 14 cup fresh flat-leaf parsley, chopped
  • 14 cup pepitas (raw)
  • a quarter-cup of lemon juice
  • 34 cup parmesan cheese, grated
  • 1 teaspoon of salt


  • Preheat the oven to 400°F and prepare a large baking sheet with parchment paper or lightly coat the pan with olive oil.
  • To prepare the squash, pierce it in the middle along a depression line, then cut through the tip and the top piece immediately near to the stem. Next, scoop out the seeds and stringy parts inside with a big spoon and toss them out.
  • Place the halves of the squash on the baking tray. Drizzle 1 tablespoon olive oil over the squash, season with salt, and massage together until the sliced side is completely covered. Bake for 30 minutes, or until the squash flesh is golden, with the cut side facing down. Turn on the oven.
  • Cook the quinoa in the meantime: Combine the rinsed quinoa and water in a medium saucepan. Over medium-high heat, bring the mixture to a boil, then reduce the heat as needed to maintain a gentle simmer. Cook, uncovered until all of the liquid has been absorbed. Stir add the cranberries after removing the pot from the heat. Cover and set aside for 5 minutes to allow the mixture to steam. Remove the lid and set it aside.
  • Toast the pepitas in a medium skillet over medium heat, tossing regularly until brown on the rims and producing little popping noises, about 4 to 5 minutes. Remove from the equation.
  • Fill a medium mixing bowl halfway with the fluffed quinoa mixture. Toss in the toasted pepitas, green onion, parsley, garlic, lemon juice, salt, and 1 tablespoon olive oil. Stir until all of the ingredients are dispersed evenly.
  • Gently combine the Parmesan and feta cheeses in a mixing bowl.
  • Turn the cooked squash halves over to expose the sliced sides. With a big spoon, divide the mixture evenly between the squash halves. Return the squash to the oven for 15 to 18 minutes, or until the cheesy quinoa is golden brown on top.
  • Serve the stuffed squash warm, garnished with the remaining 1 tablespoon chopped parsley.

Pureed Acorn Squash

This recipe is the simplest to create, with only two ingredients, and is ideal for muffins, baby food, steak, or even pancakes.

Nutrition: Serving: 1 | Calories: 99kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g

Time to prepare: 5 minutes

Time to cook: 40 minutes

3 servings


  • 1 tablespoon olive oil
  • 1 acorn squash


  • Preheat the oven to 350 degrees Fahrenheit. Cut the squash lengthwise on a cutting board to begin. Remove all of the seeds and threads with a spoon. Remove the seeds and toss them in the trash or keep them for later roasting.
  • Brush the entire acorn squash with extra virgin olive oil using a basting brush.
  • Place the acorn squash cut side up or flesh side down on the baking tray.
  • Preheat the oven to 350°F and bake the squash for 45 minutes. Remove the baking tray from the oven and set it aside to cool for 10 minutes.
  • Grab a spoon and turn the squash over. Next, remove the cooked squash from the oven and throw it in a food processor.
  • Puree the ingredients in a food processor or blender.

Breakfast Bowls with Acorn Squash (Vegan)

You'll adore this breakfast dish if you like breakfast bowls. This recipe is totally loaded with vegan, nutritional ingredients like chia pudding, nut butter, granola, dates, banana, pumpkin seeds, dried cranberries, cinnamon, and maple-roasted acorn squash.

Nutrition: Serving: 1 | Calories: 376kcal | Carbohydrates: 56g | Protein: 11g | Fat: 12g

Time to prepare: 10 minutes

Time to cook: 25 minutes

4 servings


2 squash acorns

  • 1/4 cup (dairy-free) plant butter
  • a pinch of cinnamon
  • maple syrup (two teaspoons)
  • chia seeds, 1/4 cup
  • 1 quart of plant milk
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract (pure)
  • maple syrup (two teaspoons)
  • granola with a pinch of salt
  • 1 tablespoon of nut butter
  • 1 banana, 2 dates
  • 1 tablespoon of pumpkin seeds
  • 1 teaspoon cranberries, dried
  • cinnamon, a pinch


  • Prepare the chia pudding. In a glass container, combine chia seeds, milk, pumpkin spice, vanilla essence, maple syrup, and salt. Cover the container and chill overnight once everything is incorporated.
  • Preheat the oven to 450 degrees F after the chia pudding is ready. Remove the seeds from the acorn squash by cutting it in half and scooping them out. Place them meat side up on a parchment-lined baking sheet.
  • In a glass measuring cup, melt the butter, maple syrup, and cinnamon, then pour half into each squash. Using your fingers, rub it into the sides and top.
  • Roast the squash for 25 minutes or until it begins to brown in the oven.
  • Remove from the oven and set aside for 5 minutes to cool somewhat.
  • Dates and bananas should be sliced.
  • Fill the squash with chia pudding, banana slices, dates, nut butter, dried cranberries, granola, and pumpkin seeds, then drizzle with maple syrup and sprinkle with cinnamon.
  • You can eat it right away or keep it in the fridge.

Squash Pudding with Acorns

Switch it up and take a break from the pumpkin. This acorn squash pudding recipe is easier to make than a pie, but it tastes just as good!

Nutrition: Serving: 1 | Calories: 312kcal | Carbohydrates: 51g | Protein: 7.5g | Fat: 8g

Time to prepare: 15 minutes

Time to cook: 60 minutes

8 servings


  • 2 cups acorn squash, cooked
  • 1 pound of sugar
  • 1 1/2 teaspoons of spices
  • 2 eggs 1/8 teaspoon salt
  • 1 gallon of evaporated milk
  • Topping: Streusel
  • a third cup of flour
  • brown sugar, 1/3 cup
  • cold 1/3 cup butter
  • a third of a cup of sliced almonds


  • Remove the seeds and scoop the squash out of the shell. Toss in a food processor or mash.
  • In a large mixing basin, combine all ingredients and beat until smooth.
  • Fill a 7" wide, deep casserole with the mixture. Bake for 30 minutes at 350 degrees, ensuring the mixture is well distributed.
  • Make the streusel topping in the meantime. Combine flour and sugar in a mixing bowl. Butter should be cut into small pieces. With your fingertips, work the butter into the sugar mixture. Add the nuts and mix well. Remove from the equation.
  • Remove the dish from the oven after 30 minutes and sprinkle the streusel on the pudding. Return the casserole to the oven for another 30 minutes, or until a knife inserted in the center comes out nearly clean.

So On summing up, Must try these recipes and get a healthy day, and don’t forget to share your recipe to cook the Acorn squash in the comment.

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