13 Nutty Acorn Squash Recipes for Seasonal Sides

ByChef Sage

As the leaves turn golden and the air carries that crisp autumn chill, my mind always drifts back to my childhood kitchen. My grandmother had this magical way of transforming humble acorn squash from the garden into golden, nutty delights—roasted simply with butter and a sprinkle of cinnamon. Those flavors, earthy and subtly sweet with a hint of nuttiness, were the soundtrack of our fall harvest dinners, evoking warmth and nostalgia even on the coldest evenings.

Lately, I’ve been experimenting in my own kitchen, amplifying that natural nuttiness of acorn squash by pairing it with toasted nuts and seasonal spices. During a rainy weekend last month, I roasted batches infused with pecans, walnuts, and hazelnuts, discovering how they elevate simple sides into crave-worthy stars. In today’s fast-paced world, these recipes remind us to slow down, embrace seasonal eating, and nourish ourselves with antioxidant-rich, comforting foods that boost immunity just when we need it most.

Roasted Acorn Squash with Pecans and Maple Glaze

Acorn squash’s mild, nutty flesh shines when roasted and glazed. Ingredients (serves 4): 2 acorn squashes (halved and seeded), 1/2 cup chopped pecans, 3 tbsp maple syrup, 2 tbsp olive oil, salt, and pepper.
Preheat oven to 400°F. Brush squash halves with oil, season, and roast cut-side down for 25-30 minutes. Flip, drizzle with maple, top with pecans, and roast 10 more minutes until caramelized. These tender bites offer heart-healthy fats from pecans, fiber for digestion, and a cozy fall vibe.
A high-resolution photo of roasted acorn squash halves glistening with maple glaze and crunchy pecans, under soft lighting.

Walnut-Stuffed Acorn Squash Halves

This stuffed side bursts with texture. Ingredients (serves 4): 2 acorn squashes (quartered), 1 cup chopped walnuts, 1/2 cup cooked quinoa, 1 apple (diced), 2 tbsp honey, cinnamon.
Roast squash quarters at 375°F for 20 minutes. Mix walnuts, quinoa, apple, honey, and cinnamon; stuff into squash and bake 15 more minutes. Walnuts provide omega-3s for brain health, while squash adds vitamins A and C for seasonal immunity.
A close-up photo of walnut-stuffed acorn squash quarters with golden edges, under soft lighting.

Hazelnut Butter Roasted Acorn Squash Wedges

Creamy hazelnut butter adds decadence. Ingredients (serves 4): 1 large acorn squash (wedged), 1/4 cup hazelnut butter, 2 tbsp olive oil, 1 tsp smoked paprika, sea salt.
Toss wedges in oil and seasonings, spread with hazelnut butter, and roast at 425°F for 25-30 minutes, flipping halfway. The combo delivers antioxidants from hazelnuts and beta-carotene from squash for glowing skin.
A high-resolution photo of crispy hazelnut butter-coated acorn squash wedges on a baking sheet, under soft lighting.

Spiced Acorn Squash with Toasted Almonds

Aromatic spices meet crunch. Ingredients (serves 4): 2 acorn squashes (cubed), 1/2 cup slivered almonds (toasted), 2 tbsp coconut oil, 1 tsp each cumin and nutmeg, honey drizzle.
Toss cubes in oil and spices, roast at 400°F for 30 minutes, then sprinkle with almonds and honey. Almonds boost vitamin E for anti-aging, paired with squash’s low-cal comfort.
A close-up photo of spiced acorn squash cubes topped with toasted almonds, steam rising, under soft lighting.

Pine Nut Acorn Squash Gratin

Cheesy, bubbly layers with nutty pop. Ingredients (serves 6): 3 acorn squashes (thinly sliced), 1/2 cup pine nuts, 1 cup parmesan, 1 cup cream, garlic, thyme.
Layer slices in a greased dish with cream-garlic mix, top with pine nuts and cheese, bake at 375°F for 35 minutes. Pine nuts offer magnesium for stress relief, making this a mood-boosting side.
A high-resolution photo of golden acorn squash gratin bubbling with pine nuts, under soft lighting.

Cashew-Crusted Acorn Squash Rings

Crunchy exterior, soft inside. Ingredients (serves 4): 2 acorn squashes (sliced into rings, seeded), 1 cup crushed cashews, 2 eggs (beaten), olive oil spray.
Dip rings in egg, coat with cashews, bake at 400°F for 25 minutes per side. Cashews provide zinc for immunity, turning squash into a fun, finger-food side.
A close-up photo of golden cashew-crusted acorn squash rings stacked high, under soft lighting.

Pistachio and Cranberry Acorn Squash Salad

Fresh twist on a warm side. Ingredients (serves 4): 1 acorn squash (roasted cubes), 1/3 cup pistachios, 1/2 cup dried cranberries, 4 cups arugula, balsamic vinaigrette.
Roast squash at 400°F for 25 minutes, toss with nuts, cranberries, greens, and dressing. Pistachios add protein and antioxidants for a vibrant, digestive-friendly dish.
A high-resolution photo of roasted acorn squash salad with vibrant pistachios and cranberries, under soft lighting.

Chestnut Puree with Acorn Squash Mash

Velvety and festive. Ingredients (serves 4): 1 acorn squash (cooked), 1 cup cooked chestnuts, 2 tbsp butter, nutmeg, milk as needed.
Steam squash, blend with chestnuts, butter, and nutmeg until smooth; warm on stovetop. Chestnuts offer vitamin C, blending with squash for gut-soothing fiber.
A close-up photo of creamy acorn squash and chestnut puree swirled in a bowl, under soft lighting.

Macadamia Nut Acorn Squash Bake

Tropical nuttiness for fall. Ingredients (serves 4): 2 acorn squashes (halved), 1/2 cup chopped macadamia nuts, 1/4 cup brown sugar, butter pats.
Fill halves with sugar-butter mix and nuts, bake at 375°F for 40 minutes. Macadamias provide healthy fats for sustained energy in this indulgent side.
A high-resolution photo of baked acorn squash halves overflowing with macadamia nuts, under soft lighting.

Walnut Pesto Acorn Squash Boats

Herby, garlicky goodness. Ingredients (serves 4): 2 acorn squashes (halved), 1/2 cup walnuts, 2 cups basil, 1/4 cup parmesan, olive oil, garlic.
Roast squash 30 minutes at 400°F. Blend pesto with walnuts et al., stuff boats, bake 10 more minutes. Walnuts enhance pesto’s anti-inflammatory powers.
A close-up photo of acorn squash boats filled with vibrant green walnut pesto, under soft lighting.

Almond Butter Glazed Acorn Squash Slices

Sticky, sweet simplicity. Ingredients (serves 4): 1 acorn squash (sliced), 1/4 cup almond butter (thinned with water), 1 tbsp soy sauce, ginger.
Brush slices with glaze, roast at 425°F for 20-25 minutes. Almond butter adds sustained energy and pairs perfectly with squash’s natural sweetness.
A high-resolution photo of glazed acorn squash slices with drizzled almond butter, under soft lighting.

Peanutty Acorn Squash Stir-Fry Side

Quick Asian-inspired crunch. Ingredients (serves 4): 1 acorn squash (cubed, pre-roasted), 1/3 cup peanuts, soy sauce, sesame oil, green onions.
Stir-fry roasted cubes with peanuts, sauce, and oil for 5 minutes. Peanuts deliver plant protein for a speedy, muscle-supporting side.
A close-up photo of stir-fried acorn squash with crunchy peanuts and sesame seeds, under soft lighting.

Brown Butter Acorn Squash with Brazil Nuts

Rich, toasty perfection. Ingredients (serves 4): 2 acorn squashes (wedged), 1/2 cup Brazil nuts (chopped), 4 tbsp butter (browned), sage leaves.
Roast wedges at 400°F for 25 minutes, drizzle with brown butter, top with nuts and sage. Brazil nuts boost selenium for thyroid health in this elegant dish.
A high-resolution photo of brown butter acorn squash wedges scattered with Brazil nuts, under soft lighting.

These 13 nutty acorn squash recipes are your ticket to elevating any seasonal meal—easy to prep, packed with nutrition, and bursting with fall flavors. Grab some squash from your local market, toast up those nuts, and experiment in your kitchen; your taste buds (and body) will thank you! Which one will you try first? Share your pics in the comments.

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