Acorn Squash (Pumpkin) recipes

A velvety fall soup with deep roasted squash flavor, a hint of warming spices, and a swirl of cream finished with crunchy toasted pepitas. The roasting step is what separates this from ordinary squash soups — it caramelizes the natural sugars and adds a depth that makes this taste like it simmered all day. A warming bowl for cold autumn evenings.

Roasted acorn squash halves filled with a savory wild rice stuffing loaded with dried cranberries, toasted pecans, and fresh herbs — a spectacular vegetarian centerpiece for a fall dinner or Thanksgiving table. The squash acts as both vessel and side dish, and the wild rice filling has enough going on to satisfy as a standalone main course.

Halved acorn squash roasted until tender are filled with a savory wild rice pilaf studded with dried cranberries, toasted pecans, and fresh herbs for a showstopping autumn main or side dish. The nutty rice soaks up the sweet juices of the squash while it bakes, tying the whole dish together beautifully.