18 Acorn Squash Recipes for Fall Dinners and Holiday Feasts

Acorn squash is easy to spot in harvest displays and at farm stands because of its iconic shape, distinct ridges, and dark green skin. They are readily available in a handy size (about two servings per squash), which lends well to one of our favorite preparations: halved, seeded, and roasted until golden brown, with butter and brown sugar melting into a pool inside. The result is a delicious, buttery half for each person to enjoy.

What to Do With Acorn Squash

Acorn squash is more neutral and less intensely sweet than butternut or hubbard squash. This means it is complemented by the richness of butter, cream, cheese, or a generous coating of olive oil before roasting or baking. Like many winter squashes, acorn squash pairs well with a wide spectrum of flavors—sweet, spicy, and savory.

And like other winter squash, it's versatile and can be roasted or puréed, even pickled or marinated, and served as part of a relish tray or antipasto platter. It has one special feature not found in other winter squash—its perfect shape and size are ideal for stuffing. Used as a cup for grains and other stuffings, acorn squash is an ideal vegetarian option for a holiday table. 

Acorn Squash Skin

The thin skin of the acorn squash makes it easier to cut and peel than many larger, hard-skinned squashes. Another plus: The skin of the acorn squash is actually edible, so you can cook it in the skin and eat the entire thing. 

Buying Acorn Squash

Look for acorn squash in early the fall through December. When you buy acorn squash, it should have dark green skin, sometimes with yellow-orange patches or striations. Choose ones that have a smooth, taut surface, free of blemishes. Always buy squash with the stem attached. Not only does it make a pretty handle—it keeps the squash from spoiling. When you lift it up, if your squash feels light, chances are it will be dry when you cut it open. Store at room temperature for up to one month in a cool, dark place.