Whole Foods Acorn Squash Recipe

Whole Foods Acorn Squash Recipe – This flavorful Roasted Acorn Squash Slices recipe is an easy to make and nutritious vegetarian side dish. Slices of acorn squash (skin on!) are tossed in garlic-thyme-parmesan seasoning and baked until lightly browned and fork tender. The roasted pumpkins are then topped with a simple homemade sage butter. Serve hot and enjoy!

It’s no secret that I’m a big fan of winter squash recipes as soon as the temperature starts to drop. There’s just something about them that screams and cozy nights!

Whole Foods Acorn Squash Recipe

Roasting acorn squash in the oven makes them so tender and really brings out their natural sweetness. This sweet, earthy flavor pairs beautifully with the spicier notes of freshly grated parmesan and sage butter.

Paleo + Whole30 Roasted Acorn Squash Spinach Salad

As a nutritionist, I’m happy to tell you that these Baked Acorn Squash Slices are packed with nutritional benefits like fiber, vitamin A, and antioxidants.

This recipe is perfect as a holiday dish or to add to a weeknight dinner. And leftovers reheat well, which is always a plus

Want more side dish inspiration? Check out my roundup of healthy vegetarian recipes for more ideas!

Roasted Acorn Squash + Browned Butter

Complete ingredient measurements and detailed instructions are on the recipe card at the bottom of this post!

If you want to change things up a bit, you can grill the zucchini instead of roasting it in the oven! I tried it both ways and they were equally delicious, but the roasting was a little less intense (which is why I chose to put this version).

To grill them, simply coat the slices with olive oil, garlic powder, thyme salt + pepper. Grill for 20 minutes, flipping halfway through. Place sage butter + Parmesan cheese on a plate.

Ginger Orange Glazed Acorn Squash

The hardest part of this recipe is slicing the zucchini – but promise, it’s not too hard! All you need is a sharp chef’s knife and a cutting board. A dishcloth can be useful to help push down the sharp end of the knife.

Once you’ve cut the zucchini, simply toss the slices in a large bowl with olive oil, garlic powder, thyme, and Parmesan cheese. Place the slices on a lined baking sheet, then place in an oven preheated to 400F!

After 20-25 minutes, the acorn squash should be cooked. It will be lightly browned and you should be able to easily pierce the hole with a fork or knife.

Roasted Acorn Squash With Yogurt, Pecans, & Browned Butter

Eating the skin is a great way to maximize these nutritional benefits as well. That said, you can always remove the skin (after cooking) and just eat the meat if you want. I understand it’s a personal choice

Since this acorn squash is a source of complex carbohydrates, I recommend serving it with some non-starchy vegetables and a quality protein to balance out the meal. Some ideas:

Have you tried this Roasted Acorn Squash with Parmesan and Sage recipe? Let me know by leaving a comment and recipe rating below!

Brown Sugar And Pineapple Roasted Acorn Squash

If you make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition tutorial!

*LEFTOVERS: Leftovers will be stored in an airtight container in the refrigerator for 3-4 days. They are easily reheated in the microwave! I love having leftovers with eggs for a super quick lunch

As a nutritionist, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutritional philosophy is not about numbers; however, I understand that this information may be helpful.

Simple Roasted Acorn Squash

Please note that the nutritional information provided is an estimate and cannot guarantee the correctness of the published values. These numbers vary depending on the brands used, variations in recipes, and the amount consumed. If you need specific nutritional information for medical reasons, please consult a nutritionist or doctor. Is this stuffed acorn pumpkin pretty or what? I am very excited to share this recipe with you. Roasted halves of acorn squash topped with herbed quinoa make a delicious, festive main course. It’s a perfect option if you’re serving vegetarians and gluten-free.

This recipe is simple enough to throw together on a casual weeknight. Pour yourself a glass of wine and let’s make a stuffed pumpkin!

This recipe requires a few steps, but none of them are difficult. You can make the quinoa mixture while the squash is in the oven. Then add the squash and bake until the quinoa is golden and delicious crunchy bits form on top.

How To Roast Acorn Squash (step By Step Guide!)

The filling steals the show in this recipe. Contains cranberry quinoa and two types of cheese, one creamy and one melted. Chopped parsley and onion provide plenty of irresistible fresh flavor, and toasted pepitas (pumpkin seeds) add a savory crunch.

I treat my acorn squash the same way I treat my spaghetti squash – rubbed lightly with olive oil and baked cut side down so the edges get a delicious caramelization. Acorn squash cooks even faster, in just 35 minutes.

Next, I stuffed the squash with a modified version of my stuffed sweet potatoes in Love Real Food (page 144). This time I mixed dried cranberries into the hot quinoa to give them a chance to improve. I also added parmesan cheese for texture and extra flavor and re-baked the zucchini after stuffing it.

Easy Air Fryer Acorn Squash

I love how the herbed quinoa mixture turns golden in the oven and develops an almost panko-like crunchy texture on top. That is

I intentionally left the chickpeas out of the original stuffing recipe. As written, you should have enough filling to fill four medium pumpkin halves.

If you are using extra large acorn squash or want to increase the protein content of this meal, you can mix a can of chickpeas (rinsed and drained) into the quinoa mixture as described in the recipe.

Steamed Acorn Squash

My favorite salad would be the perfect addition to this stuffed pumpkin. It contains fresh apples, which go great with acorn squash and some of the same ingredients – toasted pepitas, dried cranberries and goat cheese. If you make both recipes at once, you will use a regular 4-ounce package of goat cheese.

Looking for more holiday-worthy vegetarian dishes and side dishes? Check out my Thanksgiving recipe recipe for more ideas.

Please let me know in the comments how this recipe turned out for you! I hope it will be a big hit on your table.

Lentil & Wild Rice Stuffed Acorn Squash

This vegetable-stuffed acorn squash recipe is beautiful and delicious! The quinoa cheese filling develops an irresistible crispy top in the oven. Make it for a holiday dinner or serve it on a relaxed weeknight at home. The recipe makes 4 stuffed pumpkin halves.

Switch it up: You can add more protein to this dish by mixing 1 can of chickpeas, rinsed and drained (or 1 ½ cups of cooked chickpeas), into the quinoa mixture. You may have some of the mixture left over – it makes a great quinoa salad on its own.

Make it dairy-free/vegan: leave out both types of cheese. You may want to add chickpeas (see above) to roll out the filling mixture. Top the baked squash with dollops of vegan sour cream and you can even finish it off with a sprinkling of vegan parmesan.

Best Stuffed Acorn Squash Recipe

The information shown is an estimate from an online nutrition calculator. It should not replace the advice of a professional nutritionist. See all our nutritional information here.

Please let me know how it turned out for you! Leave a comment below and share a photo on Instagram using the hashtag #.

Subscribe to our email newsletter! As a thank you, we’re giving you our welcome guide of 5 printable dinner recipes. (Everything is free.)

Sweet And Savory Stuffed Acorn Squash With White Beans

© Cookie and Kate 2010 – 2023. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC. Roasted acorn squash deserves a place on your table this season. It is easy to make, warm and hearty and almost nutty in taste.

Acorn squash is often overlooked when surrounded by its brighter pumpkin cousins. Unlike pumpkin, it is satisfying but not very sweet. Like pumpkin, it plays well with fall spices, including cinnamon, nutmeg, and ginger.

If you’ve already had your fill of other pumpkin varieties this fall, try acorn squash!

Maple Roasted Acorn Squash With Vegan Cornbread Sausage Stuffing

Half-pulled and roasted acorn squash is a very simple side dish. It’s worthy of your Thanksgiving meal, but easy enough for weeknight dinners.

Today I’m showing you how to make a perfectly roasted acorn squash with caramelized edges and a soft interior. The method is very similar to roasted spaghetti squash. Let’s find out.

Step one is to cut the acorn squash in half (safely!). Given its hard exterior and round shape, acorn squash can be a bit slippery. You’ll need a sharp chef’s knife and a non-slip cutting board like this one (affiliate links), or you can place a slightly damp tea towel under the cutting board to hold it in place.

Tender Roasted Acorn Squash Halves

Start by stabbing the pumpkins in the center along a depression line. Then cut through the top. Finish by cutting off the top right at the pole.

Use a large spoon to scoop out

Location:

Share :