Spend a Saturday morning at the farmers market this time of year and you'll no doubt be overwhelmed by the great variety of winter squash available. The array of shapes, sizes, and colors can be both exciting and daunting, which is why it's tempting to reach for butternut every time. The old standby is familiar and approachable, but acorn squash can, and should, be too.
The dark green and orange skinned squash cooks up to be mildly sweet, nutty, and extra tender. Given its small round size, it's particularly suited for stuffing, but can also be roasted and puréed. Here are five recipes to inspire you to pick one up the next time you're at the market.
Acorn squash works well here since the recipe calls for leaving the skin on. This unique dish is incredible for breakfast, served warm with yogurt and granola.
This just might be the ultimate pasta for the fall and winter months. Sweet acorn squash is joined with roasted garlic, fresh rosemary, and salty pancetta for a hearty main dish that's sure to be a hit at the dinner table.
A bit of crumbled sausage makes this stuffed acorn squash feel extra hearty, but if you'd like to keep it vegetarian, toasted chopped pecans make a great substitution.
Any of your favorite grated cheeses would work well in this extra-comforting recipe, although we are partial to a mix of cheddar, Gruyère, and fresh mozzarella.
While any winter squash can be used for this soup, we love how the nuttiness of acorn squash pairs with the sweet apples. Look for a tender acorn squash for this recipe, as it will be the easiest to peel.