Best 8 Roasted Acorn Squash With Spinach And Gruyere Recipes

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Roasted acorn squash is a delicious and nutritious dish that can be enjoyed as a side or main course. The squash is roasted until tender and slightly caramelized, and the spinach and Gruyère cheese add a creamy, flavorful filling. This dish is perfect for a fall or winter meal, and it's sure to be a hit with your family and friends.

Here are our top 8 tried and tested recipes!

MAPLE-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
  • Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.

PARMESAN ROASTED ACORN SQUASH



Parmesan Roasted Acorn Squash image

Very simple but satisfying way to make acorn squash. This is also good with delicata squash.

Provided by stephtaylor

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 (2 pound) acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices
¼ cup grated Parmesan cheese
8 sprigs fresh thyme
2 tablespoons olive oil
½ teaspoon kosher salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
  • Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 12.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 320.1 mg, Sugar 2.5 g

ROASTED ACORN SQUASH WITH THYME



Roasted Acorn Squash with Thyme image

These squash wedges make a tasty side dish, with a cooked red-wine raisin vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Number Of Ingredients 7

1 large acorn squash, seeded, cut into 8 wedges
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh thyme leaves
Coarse salt and ground pepper
1 tablespoon golden raisins
1/4 cup red-wine vinegar
2 tablespoons sliced almonds, toasted

Steps:

  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with olive oil and thyme; season with salt and pepper. Roast until squash is browned and tender, 30 to 35 minutes, flipping halfway through. Add raisins to a small pot with vinegar. Bring to a boil, then drain and sprinkle over squash along with almonds.

Nutrition Facts : Calories 52 g, Fat 3 g, Fiber 1 g, Protein 1 g

ROASTED ACORN SQUASH



Roasted Acorn Squash image

If small acorn squashes are unavailable, use larger ones and cut them into wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 4

2 small acorn squashes, quartered and seeded
Canola oil, for baking sheet
1 teaspoon coarse salt
2 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 400 degrees. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. Sprinkle with salt. Bake squashes until tender when pierced with a fork, about 40 minutes. Remove from oven, and brush each slice with butter. Keep warm until serving.

ROASTED ACORN SQUASH



Roasted Acorn Squash image

A late summer or fall dish that goes well with brown rice.

Provided by jen

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Yield 4

Number Of Ingredients 8

2 medium acorn squash
3 tablespoons butter
2 onions, thinly sliced
3 cloves garlic, minced
1 teaspoon ground coriander seed
½ teaspoon freshly grated nutmeg
½ teaspoon salt
freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
  • In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
  • Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 28.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 361.3 mg, Sugar 7.2 g

ROASTED ACORN SQUASH WITH SPINACH AND GRUYERE



Roasted Acorn Squash With Spinach and Gruyere image

This is another good way to fix acorn squash, Plus get another vegetable(Spinach) to help get your 3 to 5 vegetables. This is an easy to make recipe. The recipe comes from Sunset.com.

Provided by Barb G.

Categories     Spinach

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

2 (1 lb) acorn squash
1 (10 ounce) package frozen chopped spinach, thawed
4 ounces shredded gruyere cheese
1/4 cup chopped walnuts
salt & fresh ground pepper

Steps:

  • Rinse the squash and cut each in half lenghthwise: scoop out and discard seeds; Place squash halves, cut side down, in a 10-by-15 inch pan.
  • Bake in a 400 degree regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
  • Meanwhile, squeeze moisture from spinach; in a bowl, mix spinach, 3/4 cup cheese and walnuts; season to taste with salt and pepper.
  • With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities of squash; Sprinkle with remaining 1/4 cup cheese.
  • Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes, Serve.

ACORN SQUASH WITH SPINACH STUFFING



Acorn Squash with Spinach Stuffing image

Here's a recipe that combines two of my favorite vegetables - squash and spinach. It's one of my family's favorites.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 9

3 small acorn squash
1 cup chopped celery
3 green onions, chopped
1 tablespoon vegetable oil
1 package (10 ounces) fresh spinach, chopped
1/2 teaspoon salt, divided
6 tablespoons dry bread crumbs
2 tablespoons chopped pecans
1 tablespoon butter

Steps:

  • Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 40 minutes., Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted. , In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender.

Nutrition Facts : Calories 189 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 337mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.

ROASTED ACORN SQUASH



Roasted Acorn Squash image

Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn squash with honey, olive oil, freshly ground black pepper and salt and pop into a hot oven for about a half hour.

Provided by Tara Parker-Pope

Categories     vegetables, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

2 acorn squash (about 3 pounds)
2 tablespoons honey
4 teaspoons olive oil, plus more for greasing the pan
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Steps:

  • Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
  • Cut each squash half crosswise into 2 slices, each 1-inch thick.
  • Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
  • Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 9 grams

Tips:

  • Choose ripe and firm acorn squash for the best flavor and texture.
  • To easily cut the squash, use a sharp knife to slice it in half lengthwise, then scoop out the seeds and pulp.
  • Roast the squash at a high temperature (425°F) for a caramelized exterior and tender flesh.
  • Use a combination of olive oil and butter to roast the squash for a rich and flavorful result.
  • Season the squash with salt, pepper, and thyme for a classic flavor profile.
  • Add chopped walnuts or pecans for a crunchy texture and nutty flavor.
  • Serve the roasted squash with a side of mixed greens or a dollop of yogurt for a complete meal.

Conclusion:

Roasted acorn squash is a delicious and versatile dish that can be enjoyed as a main course or side dish. With its tender flesh and caramelized exterior, this recipe is sure to impress. The addition of spinach and Gruyère cheese adds a creamy and flavorful touch that elevates the dish. This recipe is also a great way to use up leftover roasted squash. Simply reheat the squash in a skillet or oven until warmed through, then add the spinach and cheese. Serve immediately and enjoy!

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