How to Cook Acorn Squash with Recipes

When you learn how to cook acorn squash, you will find the most common one to be recognizable by its dark green color and its distinctive long ridges. It resembles acorns to which it gets its name. It is related to the summer squashes but it is a winter variety which is good and hardy to save throughout the winter storage.

acorn squash

Like so many from the squash family, the acorn squash is very easy to grow. Also like other squash it produces yellow trumpet flowers which are also edible. After thoroughly washing the flowers they can be filled with many types of filling, then dipped in batter and deep fried. These make great appetizers!

When learning how to cook acorn squash you will find that they can be interchanged with other squash in many of the recipes; it can be micro waved, steamed, baked or roasted. My favorite ways of serving the acorn squash is stuffed and in many squash casseroles.

NOTE: Although the acorn squash is related to the zucchini, a summer squash, it is a winter squash. This means than it has a longer storage life than the summer squashes.

Try other squash recipes using spaghetti squash, butternut squash and summer squash.


  • 2 Medium acorn squash
  • ¼ Cup raisins
  • ¼ Cup apple juice
  • 3 Medium apples, cubed
  • 2 Tablespoons butter, melted
  • ¼ Cup brown sugar
  • 1 Tablespoon lemon juice
  • Cinnamon
  • ½ Cup water

Preheat oven to 350F degrees.
Soak raisins in the apple juice. Halve the squash and scoop out the seeds. Brush the squash with the melted butter and sprinkle with the cinnamon. Lay in a greased pan, cut side down. Pour in the water and bake for 30 minutes.

Melt butter in a skillet, add apples and cook until softened. Stir in the brown sugar and lemon juice. Drain raisins and add to apple mixture. Spoon mixture into cooked squash and bake an additional 20-30 minutes.


  • 3 Pounds acorn (or other) squash, diced
  • 1 Can cream chicken soup
  • 1 Medium grated onion
  • 1 Large carrot, grated
  • 2 Tablespoons diced pimento
  • Salt/ pepper to taste
  • 1 Package herb stuffing mix
  • ½ Cup melted butter

Preheat oven to 350F degrees.

Cook squash in water on stove until tender; Drain thoroughly. In a large bowl, mix the squash with the soup, onion, carrot, pimento, salt and pepper.

Mix the melted butter with the stuffing mix. Place ½ of the stuffing mix on the bottom of a flat casserole baking dish. Pour the squash mixture on top of the dry stuffing. Top the squash with the rest of the stuffing mix. Bake for 45 minutes.


Learn how to cook acorn squash recipe with this delicious roasted squash recipe.

  • 2 Acorn squash
  • 3 Tablespoons butter
  • 2 Medium thinly sliced onions
  • 3 Cloves minced garlic
  • 1 Teaspoon ground coriander seeds
  • ½ Teaspoon freshly grated nutmeg (The taste of the freshly grated is so much better)
  • 1/8 Teaspoon salt
  • Fresh ground black pepper

Preheat oven to 375F degrees.
Cut squash in half; roast on baking sheet with cut side up about 50 minutes or until tender.
Remove from oven and cool for 20 minutes.
Melt butter in large skillet over medium heat; add onions and cook for 10 minutes until brown on edges.
Add garlic, coriander and nutmeg; cook 2 minutes longer and remove pan from heat.
Spoon seeds and stringy middle from squash and discard.
Spoon out flesh, chop it and add to the onion mixture; discard skins.
Heat and stir squash in onion mixture, season with salt and pepper and serve.


Sausage adds a wonderful flavor when you learn how to cook acorn squash recipe.

  • 2 Acorn squash
  • ¼ Cup fine bread crumbs
  • 2 Tablespoons finely chopped onion
  • 2 Tablespoons finely chopped green bell pepper
  • 2 Ounces grated sharp Cheddar cheese
  • ½ Pound ground sausage meat
  • ¼ Teaspoon dried oregano
  • Salt/pepper/paprika

Preheat oven to 350F degrees.
Cut squash in half and scrape out seeds; place on greased baking sheet cut side down.
Bake for about 30 minutes or until tender.
Sauté sausage meat in medium skillet until nicely browned; remove from skillet and set aside.
Scrape pulp into bowl and out of shells keeping shells intact.
Add cooked sausage, bread crumbs, onion, pepper, oregano and cheese to bowl with pulp.
Season with salt and pepper; blend well.
Fill squash shells with filling; sprinkle with paprika.
Heat in oven about 30 minutes or until very hot.

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