Acorn Squash

Acorn Squash is a hard shelled squash with deep furrows. Green to yellow-gold hard rind, and yellow flesh with slightly sweet flavor and somewhat dry consistency.

Acorn Squash and Apple Puree

–  1 acorn squash, halved; seeds and string discarded

–  1 golden delicious apple, cut into 1-inch pieces

–  1/2 tsp. butter

–  Freshly grated nutmeg to taste if desired

Arrange the squash, cut sides down, in a glass dish, prick the skin all over with the tip of a sharp knife, and microwave the squash at high power (100%) for 10 minutes. Put the apple in a 1 or 2 cup glass measuring cup, cover it with microwave-safe plastic wrap, and microwave it and the squash at high power (100%) for 4 to 6 minutes, or until they are tender. Scoop out the squash, discarding their skin, pour off any liquid from the apple, and force the squash and the apple through the medium disk of a food mill into a bowl. Stir in the nutmeg, and salt and pepper to taste.

Acorn Squash Stuffed with Quinoa and Fruit

-4 acorn squash, medium

-2 c quinoa, rinsed and drained

-2 c apples, chopped

-1/2 c apricots, dried, chopped

-2 tsp. honey

-1/2 tsp. mace, ground

-1/4 tsp. cardamom, ground

-4 c vegetable stock, low sodium

-2 tsp. margarine

-1 c pears, chopped

-2 tsp. walnuts, chopped

-1 tsp.  cinnamon, ground

-1/4 tsp. allspice, ground


Preheat the oven to 350. Coat a large baking dish or roasting pan with no-stick spray. Cut the squash in half lengthwise; scoop out and discard seeds. Place the halves, cut side down, in the prepared dish. Bake for 30 minutes. Meanwhile, in a 2 quart saucepan over medium- high heat, bring the stock to a boil. Add the quinoa; stir and reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the liquid has been absorbed. Remove from the heat and let stand for 5 minutes. Fluff with a fork. In a large no-stick frying pan, melt the margarine. Add the apples, pears, apricots and walnuts; cook, stirring frequently, for 5 minutes. Stir in the honey, cinnamon, mace, allspice and cardamom; cook for 2 minutes. Transfer to a large bowl. Add the quinoa and mix well. Turn the squash cut side up. Divide the quinoa mixture among them. (If there is any extra filling, place it in a small casserole dish.) Bake for 15 minutes, or until the squash are tender.

Acorn or Butternut Brandied Squash Bisque

-1 1/2 lbs sweet yellow winter squash (such as butternut or acorn)

-1/2 c onion, finely chopped

-2 tsp. grated fresh ginger root

-3 c chicken broth

-1 c evaporated skim milk

-1/8 tsp. nutmeg

-2 tsp. brandy

-1/8 tsp. Salt

-white pepper, ground (to taste)

Cut squash in half and clean; cover each half with plastic wrap and cook in microwave on high 10 to 15 minutes, until soft. Remove from microwave, cool slightly then remove and discard skin. Meanwhile, in a large saucepan, cook the onion and ginger root over medium heat, stirring, about 4 minutes. Stir in cooked squash and chicken broth. Cook and stir 5 minutes and transfer mixture to food processor; puree and return to saucepan. Stir in remaining ingredients, seasoning to taste. Can be prepared 2 days ahead, covered and refrigerated. Reheat gently to serve.

Acorn Squash Bisque

-2 acorn squash (medium about 1-1/2 lbs each)

-1 (10-oz.) sweet potato (medium about 8 oz)

-1-1/2 T canola oil

-1 c leeks, thinly sliced (white parts only)

-3 c low sodium chicken bouillon

-2 c water

-2 tbsp. dark rum

-2 tbsp. lime juice

-1/2 tsp. salt

-ground mace and chopped chives (for garnish)

-yogurt or sour cream (optional)


Pierce each squash and the potato several times with the tip of a sharp knife. Place them on a double layer of paper towels in a circle on the floor of microwave oven. Microwave on high for 8 minutes. Turn each vegetable and microwave on high for 7 to 9 minutes, or until the squash are soft. Set aside and cool. Depending on the shape of the potato it may be done before or after the squash. Check the potato for doneness and wrap it in a paper towel; set aside. (A fork of knife will pierce the potato easily to the center when done. Otherwise, microwave it on high for another 2 to 4 minutes until done.)

In a 3-quart microwavable casserole, combine the oil and leeks. Cover tightly with a lid or vented plastic wrap. Microwave on high for 3 to 5 minutes, or until the leeks are very tender.

When the squash is cool enough to handle easily, cut in half and scoop out the seeds; set aside. Peel the sweet potato and cut into chunks.

Working in batches in a food processor or blender, puree the squash, potato, and leeks with the bouillon and water until smooth and creamy. Return the soup to the casserole. Stir in the rum, lime juice and salt. Cover tightly with a lid or vented plastic wrap. Microwave on high for 8 to 10 minutes, or until heated through, stirring once. Ladle into soup bowls. Sprinkle mace and chives. Pass a bowl of yogurt or sour cream at the table, if desired.

Acorn Squash Pineapple Stuffed

-2 acorn squash (medium)

-1 c nonfat cottage cheese

-1/3 c pineapple, well-drained and crushed

-1/4 c fresh parsley, minced

-1 tbsp. scallions, minced


Cut the squash in half lengthwise; scoop out and discard the seeds. Place, cut side down, in a 7 x 11 inch baking dish. Microwave on high for 3 minutes. Rearrange the pieces. Microwave on high for 4 minutes, or until easily pierced with a fork. Flip the pieces so that the cut sides are facing up. In a small bowl, mix the cottage cheese, pineapple, parsley, and scallions. Spoon into the squash cavities. If desired, microwave on high for 1 minute to slightly heat the filling.

Acorn Spicy Apple Filled Squash

-1 acorn squash (about 1 lb)

-1 golden delicious apple, peeled, cored, and sliced

-2 tsp. melted margarine

-2 tsp. packed brown sugar

-1/8 tsp. ground cinnamon

-1/8 tsp. ground nutmeg

-dash of ground cloves


Heat oven to 350F. Grease a small baking dish. Halve squash and remove seeds; bake 35 minutes. Keep oven on. Cut squash halves in two; turn cut sides up. In small bowl, combine apples, margarine, brown sugar, cinnamon, nutmeg and cloves and mix well. Top squash pieces with apple mixture. Cover and bake 30 minutes or until apples are tender.

Microwave Version: Halve and seed squash. Arrange, cut side up on thick paper towel on microwave floor. Microwave on HIGH 6 to 7 minutes, rotating squash halfway through cooking time. Remove from microwave and place in microwave-safe dish; cut halves in two. In a small bowl, combine apples, margarine, sugar and spices as above. Top squash pieces with apple mixture, cover with vented plastic wrap and microwave on HIGH 4 to 5 minutes or until squash and apple are tender.

Acorn Stuffed Squash

-6 acorn squash (small)

-2 c cooked rice

-1 tart apple, cored and diced

-1/2 c green onions, finely chopped

-1/2 c celery, chopped

-1/2 c dates, chopped

-1/4 c rice bran

-1/4 c walnuts, chopped

-2 tbsp. lemon juice

-2 tbsp. margarine, lemon

-1/2 tsp. ground Cinnamon

-1/4 tsp. ground nutmeg

-4 gingersnap cookies, crushed (optional)


Pierce squash with meat fork in two places. Cook on HIGH 12 to 14 minutes, or until just tender, turning squash over after 6 minutes (do not overcook). Let stand 5 minutes. Cut in half and scoop out seeds. Combine rice, apple, onions, celery, dates, bran, walnuts, lemon juice, margarine, cinnamon and nutmeg; mix lightly. Spoon rice mixture into squash halves; place on round microproof dish. Cover tightly with vented plastic wrap. Cook on HIGH 4 to 6 minutes or until thoroughly heated. Sprinkle with gingersnap crumbs before serving, if desired.

Acorn Squash Baked or Microwaved

-1 medium acorn squash, halved and seeded

-1 tbs. soft butter

-3 tbs. brown sugar

-1/4 cup maple or Karo syrup or honey


Bake squash cut side down, adding an inch of water to dish and baking at 400 degrees for 40-50 minutes or until tender. Scoop out and add butter and brown sugar to taste, then mash. Combine 1 tbs. soft butter, 3 tbs. brown sugar, and 1/4 cup of syrup. Drizzle mixed ingredients over squash and bake for an additional 20 at 350F.

Microwave Directions: Cook squash cut side down in a microwave safe dish. Add 1/4 inch of water and cook on high for approximately 10-15 minutes or until tender. Scoop out and add butter and brown sugar to taste, then mash. Combine 1 tbs. soft butter, 3 tbs. brown sugar, and 1/4 cup of syrup. Drizzle mixed ingredients over squash and heat to serve.

Acorn Squash Cranberry Sauce

-2 acorn squash, halved and seeded

-1/2 cup brown sugar

-1/2 cup white sugar

-3/4 cup water

-1 (12 ounce) package cranberries

-1/2 cup port wine


Preheat oven to 400F. On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender. In a medium saucepan, mix the brown sugar, white sugar, and water. Bring to a boil, reduce heat and simmer 10 minutes.

Mix the cranberries and port into the saucepan. Cook until the cranberries begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.

Acorn Lamb and Squash

-3 cups water

-1-1/2 cups uncooked white rice

-1 pound ground lamb

-1 cup finely chopped onion

-1 clove garlic, minced

-1/2 tsp. dried thyme

-1/2 tsp. crushed basil leaves

-1 tsp. ground mustard

-1 acorn squash, halved and seeded

-salt and pepper to taste


In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Preheat oven to 350F. In a large skillet over medium high heat, place the ground lamb, onion, garlic, thyme, basil and ground mustard. Cook until the lamb is evenly brown and the onion is soft. Stir the rice into the mixture. Stuff the acorn squash halves with the ground lamb mixture. Season with salt and pepper. Place stuffed squash on a medium baking sheet. Bake in the preheated oven 30 minutes, or until the squash is tender.

Acorn Squash Stew

-3 tbsp. olive oil

-1 large white onion, diced

-1 tbsp. ground cinnamon

-2 tbsp. chili powder

-4 cloves crushed garlic

-1 tbsp. cumin seeds, toasted

-2 tbsp. fresh lemon juice

-4 large tomatoes peeled, seeded, and coarsely chopped

-1 medium acorn squash, peeled and diced

-1 cup pinto beans, cooked or canned

-1 cup water

-salt and pepper to taste

-1 (8 ounce) package pita bread


In a large heavy- bottomed pot, heat olive oil and saute the onion for a few minutes. Add the cinnamon and chili powder and continue to saute for another 2 minutes. Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn’t get too chunky. Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a nice, thick stewy texture.

Heat a large skillet over a medium- high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.

Acorn Squash with Corn and Wild Rice Stuffing

-5 acorn squash

-corn wild rice stuffing

-2 cups wild rice cooked

-3 cups corn kernels, fresh or frozen

-1/4 cup olive oil

-1 medium Vidalia onion, chopped

-3 cloves of garlic minced

-1 cup coarsely grated Parmesan or Romano cheese

-5 tbsp. finely chopped fresh basil

-black pepper to taste


Preheat oven to 350F. Cut squash in half and scoop seeds out. Set aside, prepare stuffing. Steam the corn lightly. In a large mixing bowl, combine corn and wild rice.

In a skillet on medium-high flame, heat the olive oil. When hot, but not smoking, saute the onion until softened. Add the garlic and reduce heat, cooking for another 2 minutes. Combine garlic/onion in a bowl with the corn-rice mixture; then stir in 3/4 cup of the cheese and add the basil. Set aside.

Steam squash-halves, open side down, for about 10 minutes. Arrange squash on a baking sheet and stuff; then cover and bake for 30 to 45 minutes.

When the squash is soft to a fork test, sprinkle with remaining cheese and remove once cheese melts.

Pork with Acorn Squash and Onions

-1 large acorn squash

-4 lean pork loin or rib cops, about 1/2 inch thick

-1 tsp. dried sage

-1/2 tsp. salt

-1/4 tsp. black pepper

-2 garlic cloves, finely chopped

-1 onion, cut into 1/4 inch sliced

-1/4 cup chicken broth

-1 cooking apple, unpeeled and cut into eighths

-1/4 tsp. salt


Cut squash crosswise into 1 inch slices; remove seeds and fibers. Cut each slice into fourths; set aside.
Remove fat from pork. Mix sage, salt, pepper and garlic; rub on both sides of pork.
Cook pork in 10-inch nonstick skillet over medium heat about 6 minutes, turning once until golden brown. Place onion on pork. Pour broth around pork. Heat to boiling; reduce heat.
Place squash and apple on pork. Sprinkle with a pinch of salt and pepper. Cover and simmer about 15 minutes or until squash is tender and pork is slightly pink when cut neat bone.

Cream of Acorn Squash Soup

-2 large acorn squash

-1/4 cup butter or margarine

-1 cup chopped onion

-6 cups chicken broth

-1 1/2 cups dry white wine

-2 tsp. grated lime rind

-2 tsp. fresh lime juice

-1/4 tsp. pepper

-1 cup whipping cream


Cut squash in half crosswise; remove seeds. Place squash, cut side down in a shallow pan. Add water to pan to depth of 1/2 inch. Bake at 375F for 45 minutes or until tender. Drain and cool slightly. Scoop out pulp, discarding shells. Chop pulp; set aside. Melt butter in a Dutch oven over medium-high heat; add onion and saute until tender. Add chicken broth, wine, and chopped pulp. Bring to a boil; reduce heat, and simmer 10 minutes. Add lime juice, rind and pepper; cool.

Process half of broth mixture in a blender until smooth; stopping to scrape down sides. Pour into a large container. Repeat procedure with remaining broth mixture. Return both portions to Dutch oven.
Stir in whipping cream. Cook over low heat, stirring constantly, until thoroughly heated though. Serve hot or cold.