5 Delectable Acorn Squash Parmesan Recipes You'll Love

Autumn brings not only its picturesque palette of colors but also an abundance of hearty, seasonal vegetables, one of which is the beloved acorn squash. Its unique flavor, once roasted or baked, lends itself perfectly to a myriad of dishes, especially when paired with the nutty, savory bite of Parmesan cheese. Here are five delectable recipes featuring acorn squash and Parmesan that will elevate your autumn dining experience. Let's dive in and explore these culinary delights!

Roasted Acorn Squash with Parmesan Crust

Nothing quite says fall like the aroma of roasted acorn squash wafting through the kitchen. This recipe elevates the traditional roasted squash with a delectable Parmesan crust.

• Ingredients:
• 1 large acorn squash
• 2 tablespoons olive oil
• ¹⁄₄ cup grated Parmesan cheese
• ¹⁄₂ teaspoon garlic powder
• ¹⁄₂ teaspoon dried rosemary or thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the acorn squash into rings about 1/2 inch thick, removing the seeds with a spoon.
3. Brush both sides of the squash rings with olive oil and season with salt and pepper.
4. Combine Parmesan cheese, garlic powder, and herbs in a shallow dish.
5. Press each squash ring into the Parmesan mixture, coating well, and place on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the squash is tender and the cheese is golden brown.
7. Let it cool slightly before serving, as this will allow the crust to set.

🔍 Note: Choose an acorn squash that is heavy for its size, indicating it's ripe and full of flavor.

Acorn Squash Parmesan Risotto

A twist on the classic risotto, this version incorporates roasted acorn squash to add a subtle sweetness and vibrant color to the dish.

• Ingredients:
• 1 small acorn squash
• 2 cups Arborio rice
• 4-5 cups chicken or vegetable broth
• ¹⁄₂ cup white wine
• ¹⁄₄ cup grated Parmesan cheese
• 1 onion, finely chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Start by roasting the acorn squash at 400°F until tender, then mash or chop into small pieces.
2. In a saucepan, heat the broth until hot but not boiling.
3. In another large saucepan, heat the olive oil and butter over medium heat. Add the onion and cook until translucent.
4. Add the Arborio rice, stirring to coat with the oil and butter mixture. Toast for about 2 minutes.
5. Pour in the wine and stir until absorbed.
6. Gradually add the hot broth one ladle at a time, stirring frequently, allowing the rice to absorb the liquid before adding more. This process should take about 20-25 minutes.
7. Once the rice is al dente, incorporate the roasted acorn squash and Parmesan cheese, stirring until well combined. Adjust seasoning with salt and pepper.
8. Serve immediately for the best texture.

💡 Note: Be patient with the risotto; stirring it helps release the starches from the rice, creating that creamy, restaurant-quality texture.

Acorn Squash Parmesan Fries

Transform your acorn squash into a healthy, fun-to-eat side dish or snack with these Parmesan fries.

• Ingredients:
• 1 medium acorn squash
• 2 tablespoons olive oil
• ¹⁄₃ cup grated Parmesan cheese
• ¹⁄₂ teaspoon smoked paprika
• Salt to taste
• Freshly ground black pepper

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Cut the acorn squash in half, scoop out the seeds, and then slice into wedges or "fry" shapes.
3. In a bowl, toss the squash fries with olive oil, salt, and pepper.
4. Mix the Parmesan cheese and smoked paprika together in another bowl.
5. Coat the squash fries in the cheese mixture, pressing to adhere.
6. Place on a baking sheet lined with parchment paper in a single layer.
7. Bake for about 20-25 minutes, flipping once, until tender and crispy.
8. Serve warm with your favorite dipping sauce or as a delightful side dish.

🌿 Note: If you want an extra crunch, sprinkle some Panko breadcrumbs mixed with the Parmesan before baking.

Stuffed Acorn Squash with Parmesan Quinoa

Make a complete meal out of acorn squash with this stuffed recipe that pairs it with the nutty flavor of quinoa and the richness of Parmesan.

• Ingredients:
• 2 acorn squash, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable or chicken broth
• ¹⁄₂ cup grated Parmesan cheese
• ¹⁄₄ cup dried cranberries
• ¹⁄₄ cup chopped pecans
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Brush the insides of the squash halves with olive oil, season with salt and pepper, and roast face down on a baking sheet for about 30 minutes until tender.
2. Meanwhile, cook quinoa in the broth according to package directions.
3. In a pan, sauté garlic in a bit of olive oil. Add cooked quinoa, cranberries, pecans, and half of the Parmesan. Stir to combine.
4. Once the squash is roasted, turn them over, fill with the quinoa mixture, and sprinkle the remaining Parmesan on top.
5. Return to the oven for another 5-10 minutes until the Parmesan has melted.
6. Garnish with fresh parsley before serving.

📌 Note: This dish can be made vegetarian or vegan by omitting the Parmesan cheese or using a vegan substitute.

Parmesan Acorn Squash Soup

Warm up with a bowl of this creamy acorn squash soup, enhanced with the depth of Parmesan cheese.

• Ingredients:
• 2 large acorn squashes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• ¹⁄₂ cup heavy cream or coconut milk
• ¹⁄₂ cup grated Parmesan cheese
• 1 tablespoon butter or olive oil
• Salt, pepper, and nutmeg to taste
• Optional garnishes: chives, toasted pumpkin seeds, extra Parmesan

Instructions:

1. Halve the acorn squashes, remove seeds, brush with oil, season with salt, and roast at 375°F (190°C) for 45 minutes or until very tender.
2. While the squash roasts, in a large pot, sauté onions in butter or olive oil until translucent, add garlic, and cook for another minute.
3. Scoop out the squash flesh and add it to the pot with the broth. Bring to a simmer, then blend until smooth using an immersion blender.
4. Stir in the cream or coconut milk and Parmesan cheese until melted and incorporated.
5. Season with salt, pepper, and a pinch of nutmeg.
6. Simmer gently, stirring occasionally for about 15-20 minutes.
7. Serve hot, garnished with your choice of toppings.

🍂 Note: This soup can be prepared in advance, making it perfect for gatherings or meal prep.

As you wrap up your fall cooking, these acorn squash Parmesan recipes provide a canvas to explore the versatility of this underrated vegetable. From the crispy delight of Parmesan-crusted rings to the comforting warmth of a soup, there’s a dish here for every palate. Whether you’re looking to impress at a dinner party or just want to indulge in some seasonal comfort food, these recipes are a testament to the joy of autumnal cooking.

May your kitchen be filled with the scents of roasted squash and Parmesan, creating memories that linger long after the meal is over.

What is the best way to select an acorn squash?

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Choose an acorn squash that feels heavy for its size and has a dark green rind without soft spots or blemishes. Avoid those with mold or cuts, and look for a stem that’s not dry or shriveled for freshness.

Can I substitute Parmesan with other cheeses?

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Yes, Pecorino Romano or Grana Padano can be excellent substitutes for Parmesan in these recipes, offering a similar depth of flavor with slight variations in taste.

Are there any dietary restrictions for these recipes?

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Most recipes can be adapted to fit various dietary needs. For vegan diets, you can omit Parmesan or use a vegan cheese. For gluten-free, all recipes are inherently gluten-free except for those with bread crumbs, which can be substituted with gluten-free versions or omitted.