CVap Recipe: Autumn is for Acorn Squash

Acorn squash are underappreciated autumn veggies. They’re often overlooked for flashier squash cousins like butternut or pumpkin. But let’s set the record straight; these funky, wrinkled little dudes deserve your attention. They are rich in vitamins A and C, fiber, and antioxidants. With their ridged, almost armor-like exterior and sweet, velvety orange insides, acorn squash are the humble sidekick that secretly steals the show.

Our goal was to showcase this squash’s versatility by preparing two recipes in CVap: one savory and the other sweet.

Savory: Quinoa and Chicken Sausage Stuffed Acorn Squash

Ingredients -SERVES 4

  • 2 Acorn Squash (halved, seeds and pulp removed)
  • 1 Tbls Olive Oil
  • 2 c Quinoa (follow package directions)
  • 1 Shallot, minced
  • 1 Tbls Rosemary (fresh chopped)
  • 2 Baby Bella Mushrooms (thinly sliced)
  • ½ c White Wine
  • 1c Fresh Spinach
  • 3 Smoked Chicken Sausage Links (or preferred sausage, small diced)
  • 2 Tbls Dried Cranberries
  • 2 Tbls Toasted Pumpkin Seeds
  • 2 Tbls Feta, Goat, or Blue Cheese
  • ½ Tbls Kosher Salt
Instructions
  1. Preheat the CVap oven to 200°F Vapor/350°F Air.
  2. Cook quinoa per package directions.
  3. Make the filling by heating olive oil in a medium skillet. Sauté the mushrooms, chicken sausage, and spinach. Add shallots and cook for another 2-3 minutes. Deglaze the pan with white wine and cook until the liquid has reduced by half. Add cooked quinoa. Take off the stove and add spinach, dried cranberries, 1 Tbl pumpkin seeds, and 1 Tbl cheese. Season with salt to taste.
  4. Cut the acorn squash in half and scoop out all the seed. Cut the bottoms of each squash to prevent rolling when served. Brush the inside of the squash with olive oil and season with salt and pepper.
  5. 5. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray. Bake squash, flesh side down, for about an hour. Test for doneness by piercing with a fork to ensure they are soft all the way through.
  6. Turn the squash over, flesh side up. Fill the inside of the squash with the quinoa filling. Top with the remaining cheese and pumpkin seeds.

Savory: Maple-Pecan Roasted Acorn Squash

Ingredients -SERVES 6

    • 3 Tbls Olive Oil
    • 2 Tbls Maple Syrup
    • 2 Acorn Squash
    • ⅓ c Dark Brown Sugar
    • ½ c Whole Pecans
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • ⅛ tsp Ancho Chili Powder
  • ½ tsp Chinese Five Spice
Sliced roasted acorn squash seasoned with spices, served on a white plate.

Instructions

  1. Preheat the CVap oven to 200°F Vapor/350°F Air. Line a sheet tray with parchment paper and spray it with cooking spray.
  2. Halve, seed, and slice the squash into 1-inch-thick crescent slices, then arrange them in a single layer on the prepared sheet tray.
  3. In a small bowl, stir together the olive oil and maple syrup. Brush the squash slices with half of the olive oil/maple syrup mixture.
  4. Add the brown sugar and pecans to a food processor fitted with a steel blade and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Sprinkle half of the brown sugar mixture over the brushed squash slices, reserving the other half.
  5. Place the squash in the oven and roast for 10 minutes until the brown sugar begins to melt. Remove from the oven and flip over each slice using tongs or a fork. Brush with the remaining olive oil/maple syrup mixture and sprinkle them with the remaining brown sugar mixture. Return the baking sheets to the oven and continue roasting until the squash slices are fork-tender, about 20 additional minutes. Serve warm or at room temperature.
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