Sweet, Savory, and Spectacular: The Many Faces of Acorn Squash
Every year, I plant acorn squash in my garden, and it never fails to bring a sense of excitement and wonder. Watching those small, green vines weave across the soil, knowing that over the summer they will grow and swell into the familiar dark green, ribbed acorns, is one of my (many) favorite parts of the gardening season. By the time fall arrives and the vines have typically overrun the garden, the squash are ready for harvest, their glossy skin and perfectly formed acorn shapes signaling that it’s time to bring them into the kitchen.
For years, my go-to method was simple and comforting: bake them with butter and brown sugar until the flesh was tender and caramelized, or slice and grill them for a smoky, savory twist. But over time, I’ve discovered that acorn squash is so much more than a sweet fall side. Its naturally nutty flavor, tender skin, and versatile texture make it a perfect ingredient for everything from hearty salads and grain bowls to quesadillas, soups, and even creative main dishes.
In this guide, we’ll explore everything you need to know about acorn squash — from its fascinating history and varieties to how to select, store, and cook it — and I’ll share some of my favorite recipes that showcase just how versatile this humble squash can be.
A Rich History
Acorn squash (Cucurbita pepo var. turbinata) is one of the oldest cultivated foods in the Americas, with a legacy that stretches back centuries. Indigenous peoples across North America grew it as part of the renowned “Three Sisters” planting tradition, alongside corn and beans.
Acorn squash (Cucurbita pepo var. turbinata) is one of the oldest cultivated foods in the Americas, with a legacy that stretches back centuries. Indigenous peoples across North America grew it as part of the renowned “Three Sisters” planting tradition, alongside corn and beans.
The name “acorn squash” comes from its distinctive shape, which resembles a giant acorn. Its naturally sweet, nutty flavor and striking appearance made it a staple in Native American diets, providing vital calories that could be stored through the long winter months. Indigenous peoples used every part of the squash: the flesh was baked, roasted, or dried for later use, the seeds were eaten or incorporated into pemmican, and the blossoms were prized in soups, stews, or fried delicacies.
Tribes such as the Pueblo and Zuni in the Southwest, for example, cultivated squash at all stages of ripeness, while Iroquois (Haudenosaunee) and Cherokee communities in the Northeast are credited with refining the “Three Sisters” system for both soil fertility and balanced nutrition.
Beyond sustenance, acorn squash held cultural significance. Wampanoag communities in New England cultivated squash and introduced it — along with corn and beans — to European settlers, influencing early colonial diets. Tribes in the Great Lakes and Midwest, including the Miami and Oneida, preserved heirloom squash varieties for generations, ensuring biodiversity and continuity of traditional foodways. Archaeological evidence and oral histories reveal that squash, including acorn squash, was not only a dietary staple but also a symbol of cultural ingenuity, sustainability, and culinary heritage.
A Rocky Start in Europe
European settlers quickly embraced acorn squash, incorporating it into their own cooking through baking, boiling, or stewing alongside meats and grains. By the 20th century, it had become a mainstay of fall and winter cuisine in the United States, often gracing Thanksgiving tables as a roasted centerpiece.
Today, acorn squash is celebrated not only for its practicality and long storage life but also for its versatility, naturally sweet, nutty flavor, and visual appeal. Few vegetables can move so seamlessly from farmer’s market basket to elegant holiday centerpiece.
From its deep roots in indigenous agriculture to its modern culinary popularity, acorn squash embodies a rich legacy of nutrition, sustainability, and flavor — a testament to the ingenuity of the Native American communities who first cultivated it.
Carnival Squash
Varieties of Acorn Squash
While the deep green, ridged “Table Queen” is the most familiar, acorn squash actually comes in a variety of colors and patterns. Trying different varieties can add visual interest and subtle differences in flavor to your cooking:
Table Queen – The classic dark green acorn squash with deep ridges and a slightly nutty, earthy flavor.
Golden Acorn – Yellow to orange skin, often a bit sweeter and milder than the green variety.
White Acorn – Cream-colored skin with pale flesh and a slightly more delicate texture.
Carnival Squash – A cross between acorn and sweet dumpling squash, featuring beautiful mottled skin in orange, yellow, and green. It’s sweeter and often preferred for roasting.
Heart of Gold – A hybrid with a creamy, sweet flesh that holds its shape well when roasted or stuffed.
Each type can be cooked in the same way, so feel free to experiment. Trying different colors can also make for an eye-catching roasted squash platter — perfect for a holiday meal or autumn gathering.
Can You Eat the Skin of Acorn Squash?
Yes! Unlike butternut squash, acorn squash skin becomes tender when cooked and is completely edible. Whether you roast, sauté, or stuff it, leaving the skin on saves prep time and adds a bit of extra texture. Just be sure to wash it thoroughly before cooking.
What About the Seeds?
Seeds are edible too! You can eat acorn squash seeds after they have been cleaned and roasted. They are a nutritious snack, rich in fiber, protein, vitamins, and minerals, and have a thin shell that makes them easy to eat.
To prepare them, clean the seeds, toss them with a little oil and your favorite seasonings, and roast them in an oven or air fryer until golden brown and crispy.
Buying and Storing
A good acorn squash should feel heavy for its size, with a deep, rich color and a matte finish (glossy skin often means it was harvested too early). Look for squash that is firm, free of soft spots or cracks, and has a small portion of orange on its skin — a sign of ripeness.
Store whole acorn squash in a cool, dry place away from direct sunlight, where it will keep for several weeks. Once cut, wrap it tightly in plastic or place in an airtight container in the refrigerator, using it within 3–5 days.
Cooking Tips for Acorn Squash
Microwave before cutting: If the squash feels too hard to cut, microwave it whole for 2–3 minutes to soften the skin.
Roast skin-on wedges: Leaving the skin on helps the squash hold its shape and adds color to the plate.
Balance sweetness with acid: A splash of vinegar or squeeze of lemon keeps acorn squash dishes from becoming overly sweet.
Acorn squash’s naturally sweet, nutty flavor makes it an ideal canvas for herbs and spices, whether you’re roasting, grilling, or adding it to soups, salads, or quesadillas. Using the right combinations can elevate its taste and aroma, creating dishes that are both comforting and complex.
Roasted Acorn Squash
Flavor Pairings: Herbs and Spices
Herbs:
Thyme: Earthy and slightly lemony, perfect for roasting or caramelizing.
Sage: Warm and aromatic; fried leaves or chopped fresh sage complement the squash’s sweetness.
Rosemary: Piney and robust; use sparingly in baked or grilled preparations.
Parsley or Cilantro: Bright and fresh; best added at the end to preserve flavor.
Oregano, Marjoram, Basil: Dried or fresh, these herbs add Mediterranean flair to roasted squash, soups, or grain bowls.
Spices:
Sweet & Warming: Cinnamon, nutmeg, allspice, and cloves enhance the natural sweetness in baked or puréed squash.
Earthy & Savory: Cumin, coriander, smoked paprika, and turmeric add depth and a gentle warmth for savory dishes.
Spicy & Zesty: Chili powder, cayenne, red pepper flakes, or fresh/ground ginger bring heat and complexity, perfect for quesadillas, curries, or roasted squash with a kick.
Herb and Spice Pairing Tips
Savory dishes (quesadillas, roasted sides, soups): combine thyme, sage, smoked paprika, and cumin.
Sweet or fall-inspired preparations (baked or puréed squash): pair cinnamon, nutmeg, and a pinch of allspice.
Global flavors (Mexican, Indian, or Middle Eastern-inspired): try cumin, coriander, turmeric, chili, and fresh herbs like cilantro.
Cooking Tips:
Add hardy herbs and spices before or during cooking to infuse the squash as it roasts or sautés.
Add delicate herbs like parsley or cilantro at the end for brightness.
Dust a pinch of warming spices or smoked paprika after cooking to boost aroma and visual appeal.
With these combinations, acorn squash can shine in both sweet and savory dishes, from hearty salads and grain bowls to comforting roasted sides and creative quesadillas.
Food Pairings
Fall Vegetables and Greens
Roasted Brussels sprouts, carrots, and sweet potatoes complement acorn squash’s creamy texture and earthy sweetness.
Leafy greens like baby spinach, kale, or arugula in salads add freshness and balance to a hearty squash dish, often paired with apples, cranberries, or pecans for seasonal flavor.
Holiday Proteins
Roasted turkey, chicken, or pork are classic proteins for fall and winter, pairing especially well with acorn squash for Thanksgiving or festive meals.
Vegetarian mains like Wild rice, brown rice, and whole grains (farro, barley, quinoa), garbanzo beans, or lentils can be stuffed inside squash or served alongside for a plant-forward meal.
Festive Fruits and Nuts
Apples, dried cherries, and cranberries bring tangy-sweet notes and a pop of color to autumn squash plates and stuffings.
Toasted nuts—especially pecans, walnuts, and pine nuts—add crunch and complement savory or sweet squash flavors.
Dairy and Cheese Pairings
Goat cheese, feta, Parmesan, or aged cheddar add creaminess and tang, elevating acorn squash in salads, roasts, and stuffings.
Creamed spinach, labneh, and herbed yogurt sauces provide healthy richness.
Combine acorn squash with these accompaniments to create vibrant, nutrient-packed, seasonal meals fit for both weeknight comfort and holiday celebrations.
Acorn Squash with a Meatless Filling of Wheatberries, Walnuts, Lentils, and Veggies
An Abundance of Health Benefits
Acorn squash offers numerous health benefits due to its impressive nutritional makeup, with peer-reviewed studies and academic reviews supporting its positive impact on health.
Nutrient Density Acorn squash is full of healthy nutrients. It’s high in fiber, vitamin C, vitamin A (mainly from alpha- and beta-carotene), potassium, magnesium, B vitamins, and antioxidants. Eating the skin increases fiber intake, supporting satiety and digestive health.
Antioxidant Protection Rich in carotenoids — especially alpha-carotene, beta-carotene, and zeaxanthin — which act as antioxidants to combat cell damage from free radicals. Diets high in carotenoids reduce the risk of chronic diseases, including heart disease, stroke, some cancers, and macular degeneration.
Cardio-Protective Effects Potassium and magnesium help maintain healthy blood pressure and heart rhythm.
Digestive and Metabolic Health The fiber content in acorn squash promotes gut health, slows digestion, and helps regulate blood sugar. Fiber-rich diets are associated with lower rates of type 2 diabetes and improved metabolic markers.
Immune Support and More Vitamin C and carotenoids enhance immune defense and may improve resistance to infections. Vitamin A from acorn squash is crucial for eye health, with evidence showing it protects against vision disorders and dryness.
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Acorn Squash Soup
Culinary Uses
Acorn squash might be the ultimate “gateway squash” for those new to winter squash cooking — it’s easy to prepare, versatile, and naturally beautiful on the plate. Here are thirty of the best ways to enjoy it - one for each day of the month😉:
Maple-Roasted Acorn Squash Halves – Brush with olive oil, sprinkle with salt, roast until tender, then drizzle with maple syrup and a pinch of cinnamon.
Wild Rice & Cranberry–Stuffed Squash – Fill roasted halves with cooked wild rice, dried cranberries, toasted pecans, and fresh thyme for a colorful autumn centerpiece.
Savory Miso-Glazed Squash – Whisk miso paste, soy sauce, and honey, brush on wedges of squash, and roast for a sweet-savory umami kick.
Squash & Sage Pasta – Toss roasted cubes with fettuccine, sautéed garlic, and crisped sage leaves. Finish with a shower of Parmesan.
Spiced Squash Soup – Purée roasted squash with vegetable broth, caramelized onions, and a touch of coconut milk. Season with cumin, smoked paprika, and cayenne for warmth.
Acorn Squash Tacos – Roast cubes with chili powder and toss into tortillas with black beans, avocado, and lime crema for a plant-forward taco night.
Autumn Salad Bowl – Add roasted squash cubes to a bed of kale or arugula with goat cheese, pomegranate seeds, and a balsamic vinaigrette.
Breakfast Squash Mash – Mash roasted squash with a splash of maple syrup and cinnamon, then top with yogurt, granola, and toasted nuts for a cozy breakfast bowl.
Acorn Squash Curry – Simmer cubed squash in a fragrant coconut curry sauce with chickpeas and spinach. Serve over jasmine rice.
Sweet Squash Bread – Swap pumpkin puree for roasted acorn squash puree in your favorite quick bread or muffin recipe for a seasonal twist.
Acorn Squash and Gorgonzola Pizza
Acorn Squash Gnocchi – Blend roasted squash into gnocchi dough for a slightly sweet, pillowy pasta that pairs beautifully with brown butter and sage.
Squash & Caramelized Onion Galette – Layer thin slices of acorn squash with caramelized onions, Gruyère cheese, and thyme in a rustic free-form tart.
Squash Hummus – Purée roasted acorn squash with chickpeas, tahini, garlic, and lemon for a silky dip with a hint of sweetness.
Acorn Squash Tempura – Slice into thin crescents, dip in a light batter, and fry until crisp. Serve with ponzu or soy dipping sauce.
Squash Croquettes – Mash cooked squash with Parmesan and breadcrumbs, form into patties, and pan-fry until golden brown.
Squash & Apple Chutney – Cook diced squash with apples, vinegar, spices, and a touch of brown sugar for a tangy-sweet condiment perfect for cheese boards.
Squash Risotto – Fold roasted squash cubes into creamy risotto, finishing with sage and toasted hazelnuts for texture.
Acorn Squash “Fries” – Cut into thick wedges, coat with olive oil and smoked paprika, and roast until crisp for a fun alternative to potato fries.
Stuffed Squash Blossoms (Late Season) – If you can get your hands on them, use acorn squash blossoms for stuffing with ricotta and herbs, then bake or pan-fry.
Squash & Goat Cheese Quesadillas – Layer roasted squash slices with tangy goat cheese, black beans, and a sprinkle of chili flakes.
Acorn Squash Taco
Squash & Black Garlic Pizza – Use thin slices of acorn squash on a pizza with mozzarella, black garlic purée, and fresh arugula.
Acorn Squash “Pancakes” – Blend roasted squash into a savory pancake batter, then griddle and serve with sour cream and herbs.
Squash & Feta Phyllo Triangles – Mix mashed squash with crumbled feta, cinnamon, and nutmeg, wrap in phyllo pastry, and bake until crisp.
Squash Panna Cotta – Incorporate acorn squash purée into a lightly sweetened panna cotta for an autumnal twist on dessert.
Savory Squash Cheesecake – Make a creamy, herbed squash filling on a cracker crust for a unique appetizer.
Squash & White Bean Dip – Blend roasted squash with cannellini beans, olive oil, and rosemary for a spreadable appetizer.
Acorn Squash “Sushi” Rolls – Roast thin slices, then wrap with seasoned rice, avocado, and cucumber for a colorful vegetarian sushi option.
Squash Mole Enchiladas – Purée roasted squash into a mole sauce and pour over enchiladas for a rich, smoky, slightly sweet flavor.
Squash & Mushroom Ragu – Simmer chopped squash with mushrooms, tomatoes, and herbs to make a hearty vegetarian sauce for polenta.
Squash Crème Brûlée – Fold squash purée into a custard base, bake in ramekins, and finish with a caramelized sugar topping for a show-stopping dessert.
Red Quinoa and Acorn Squash Salad
Acorn squash’s charm lies in its versatility — it can be a weeknight staple or a holiday showstopper. Its natural sweetness pairs well with both rustic, earthy flavors and sophisticated, elegant presentations. The next time you see these little green “acorns” at the market, pick one up and experiment with a new preparation.
Spice Spotlight
Smoked Paprika
Smoked paprika is a quiet member of my spice cabinet. It’s not flashy but adds a depth of flavor to any dish with overpowering it. Smoked paprika originated in the La Vera region of Spain where the peppers are smoked over oak wood fires with techniques that have been used for centuries. Monks in local monasteries were among the first to preserve peppers this way after Columbus brought peppers from the Americas, and the tradition continues today.
The resulting flavor is a distinctive smoky, earthy character not found in regular or Hungarian paprika. It ranges from sweet and smoky to hot depending on the variety of sweet or mildly spicy pepper used. It pairs beautifully with root vegetables, beans, eggs, chicken, fish, and even salad dressing.
Culinary Uses
Smoked paprika gives a savory “meatiness” and subtle complexity to both plant-based and animal-based protein dishes.
It’s great in rubs for roasted meats, stews, lentil or bean soups, roasted vegetables, chickpea salads, chilis, vegan “bacon” sauces, and Spanish classics like paella or romesco sauce.
Buying and Storing Smoked Paprika
Look for high-quality smoked paprika labeled “sweet,” “bittersweet,” or “hot” to choose your preferred flavor profile. Store it in an airtight container away from light and heat to keep its smoky aroma vibrant for months.
Smoked paprika generally stays fresh for 2 to 4 years when stored correctly, but its vibrant color, aroma, and flavor begin to fade after 6 to 18 months, especially when opened. Culinary expects recommend refreshing your supply every 1 to 2 years for superior taste.
Lobster Medallions with Potatoes and Smoked Paprika Foam
Different Types of Paprika
The key differences between smoked, sweet, and hot paprika relate to their flavor, aroma, and how they are processed:
Sweet Paprika is most common for general use and visual appeal; it’s what to use if a recipe says “paprika” without specifying.
Smoked Paprika brings a distinctive smoke and often a touch of sweetness - look for this in Spanish recipes and when you want to add depth without heat.
Hot Paprika delivers the most spice and is a hallmark of authentic Hungarian cooking and spicy rubs.
Using the right type matters for flavor, so matching the style to your recipe will yield the best result.
Key Health Benefits
Smoked paprika is a flavorful, health-supporting spice that brings depth, visual appeal, and subtle, smoky heat to a wide variety of dishes.
Smoked paprika is rich in vitamin A, vitamin E, and carotenoid antioxidants (beta-carotene, zeaxanthin, lutein, capsanthin) which help protect against oxidative stress and chronic diseases.
Contains capsaicin, known for anti-inflammatory, fat-metabolism, and possible anticancer effects.
Studies show paprika carotenoids may improve cholesterol, support healthy vision, and reduce inflammation; capsanthin and xanthophylls may also offer cardiovascular and skin protection.
Grilled Octopus, Smoked Paprika, Hummus
Recipes Highlighting Its Unique Flavor
Smoked paprika’s versatility means it can turn simple veggies, grains, sauces, or proteins into standout dishes with just a teaspoon or two. It shines in both classic European and creative modern dishes, celebrated for its deep, earthy, and one-of-a-kind smoky character. Here are recipes that really highlight its unique flavor:
Signature Recipes
Spanish Paella: Smoked paprika is a foundational flavor in both seafood and vegetarian versions of this traditional Spanish rice dish.
Patatas Bravas: Roasted or baked potatoes tossed with a spicy aioli or tomato sauce, where smoked paprika is key to the signature smoky heat on the sauce or aioli.
Romesco Sauce: This Spanish condiment is blended from roasted red peppers, almonds, garlic, olive oil, and smoked paprika, creating a deeply smoky and nutty dip or sauce for vegetables, seafood, or grilled meats.
Plant-Forward and Everyday Uses
Smoky Lentil Tacos or Black Bean Chili: Use smoked paprika to bring “meaty” depth to vegan tacos, black bean stews, or chilis—amplifies flavor without animal protein.
Roasted Chickpeas or Cauliflower: Toss chickpeas or cauliflower florets in olive oil, smoked paprika, and salt; roast until crisp for a smoky, nutrient-rich snack or salad topper.
Deviled Eggs and Egg Salads: Sprinkle a little on finished deviled eggs or fold into egg salad for incredible smoky aroma and vibrant color.
Global Inspirations
Chicken or Tofu Paprikash: A Hungarian-inspired stew that uses smoked paprika for sauce with depth and a gentle heat, adaptable to both chicken and plant-based versions.
Smoky Ranch or Tahini Dressing: Blend into creamy dressings for salads, grain bowls, or as a dip for vegetables or roasted potatoes.
Shrimp and Grits or Jambalaya: Southern US dishes that come alive with the spice’s subtle smokiness (try smoked paprika instead of bacon for plant-based versions).
Mozzarella, Kale, Pine Nuts, Smoked Paprika, and Parmesan Pizza
Let’s get cooking!
Acorn squash is one of those vegetables that feels like pure magic in the kitchen. Its deep green skin and golden interior make it as beautiful as it is versatile, and its naturally sweet, nutty flavor works in both savory and slightly sweet dishes. It’s the kind of ingredient that inspires creativity and brings a little seasonal joy to every meal.
Roasted Acorn Squash Salad with Chicken and Maple Dijon Vinaigrette
Roasted Acorn Squash Salad with Chicken and Maple Dijon Vinaigrette brings all the cozy flavors of fall into one vibrant bowl. Roasted acorn squash adds a sweet, nutty depth that pairs beautifully with tender chicken, juicy apple or pear slices, tart pomegranate seeds, and a satisfying crunch from toasted pumpkin seeds and nuts. Everything is drizzled with a maple-dijon vinaigrette that ties the flavors together with just the right balance of tangy and sweet.
Perfect for a dinner party starter or a hearty weeknight meal, this salad is as beautiful as it is delicious — a true centerpiece dish that celebrates the best of the autumn harvest.
Roasted Acorn Squash Salad with Chicken and Maple Dijon Vinaigrette
Ingredients
- 1 medium acorn squash, washed
- 2 tsp olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 12 oz boneless, skinless chicken breast
- 1 tsp olive oil
- 1 tsp dijon mustard
- 1 tsp chopped fresh thyme (or ½ tsp dried)
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt and pepper to taste
- 4–5 cups baby kale, arugula, or mixed greens
- ½ cup pomegranate seeds
- ¼ cup roasted pumpkin seeds (pepitas)
- ¼ cup pecans or walnuts, toasted
- 1 medium pear or apple, thinly sliced
- 3 ounces goat cheese or herbed feta, crumbled
- For vinaigrette
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp sherry vinegar
- 1 tbsp maple syrup
- 1 ½ tsp Dijon mustard
- 1 tbsp water or orange juice
Instructions
- Preheat oven to 400°F (200°C).
- Cut the acorn squash in half and remove the seeds. Cut crosswise into half moons. Toss with olive oil, salt, pepper, and smoked paprika.
- Arrange on a parchment-lined baking sheet and roast 20–25 minutes, flipping halfway, until tender and caramelized.
- Pound chicken breasts to an even thickness.
- Mix olive oil, Dijon mustard, thyme, garlic powder, smoked paprika, salt, and pepper into a paste and rub evenly over chicken.
- Cook 5–6 minutes per side in a skillet over medium heat.
- Rest 5 minutes, then slice thinly or cube.
- Make the vinaigrette by whisking olive oil, vinegars, maple syrup, mustard, and water until emulsified. Taste and adjust seasoning with salt and pepper.
- Place greens on a platter or divide among four plates.
- Top with roasted squash, apple or pear slices, pomegranate seeds, pumpkin seeds, and toasted nuts.
- Arrange chicken slices and crumble cheese over the top.
- Drizzle with vinaigrette just before serving.
Notes
Tips and Variations:
- Swap arugula for baby spinach or a mix of kale and romaine.
- Use roasted chickpeas or quinoa instead of chicken for a vegetarian protein boost.
- Try blue cheese for a bolder, tangier flavor, or shaved Parmesan for a salty finish.
- Double the vinaigrette — it keeps in the fridge up to 5 days.
Caramelized Acorn Squash & Black Bean Quesadillas with Cilantro-Lime Crema
These Caramelized Acorn Squash & Black Bean Quesadillas with Cilantro-Lime Cream are the ultimate cozy-meets-fresh fall dinner. Sweet acorn squash is sautéed with caramelized onions until golden and tender, then combined with hearty black beans, melty cheese, and a hint of warming spice. The filling is tucked into tortillas and crisped to perfection, creating a satisfying contrast between the crunchy exterior and the creamy, flavorful interior.
What takes these quesadillas to the next level is the cilantro lime crema — a bright, tangy drizzle that balances the richness of the cheese and the sweetness of the squash. Each bite is smoky, savory, and just a little zesty, making these quesadillas an irresistible choice for weeknight dinners or casual entertaining. Serve with extra lime wedges and fresh cilantro for a dish that looks as good as it tastes.
Caramelized Acorn Squash & Black Bean Quesadillas with Cilantro-Lime Crema
Ingredients
- For the Quesadillas:
- 4 tsp olive oil
- 1 1/2 cups thinly sliced onion
- 3 cups 1/2" diced skin on acorn squash cubes
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt & freshly ground black pepper
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup corn kernels (fresh, frozen, or canned)
- 8 burrito size flour or whole wheat tortillas
- 2 cups shredded cheese (smoked gouda, Monterey Jack, or sharp cheddar)
- 2 tbsp chopped fresh cilantro (optional)
- 1 small jalapeño, minced (optional for heat)
- For the Cilantro-Lime Crema:
- ½ cup Greek yogurt or sour cream
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 2 tbsp chopped fresh cilantro
- ¼ tsp garlic powder (optional)
- Salt to taste
Instructions
- Heat olive oil in a large skillet over medium-low heat.
- Add sliced onions and cook, stirring occasionally, until golden and soft, about 8–10 minutes.
- Add cubed acorn squash, cumin, smoked paprika, salt, and pepper.
- Continue cooking, stirring occasionally, until squash is tender and caramelized, about 15–20 minutes. (Add a splash of water or broth if needed to prevent sticking.)
- Stir in black beans and corn. Cook for 2–3 minutes until warmed through. Taste and adjust seasoning.
- Make the cilantro-lime crema in a small bowl, by combining Greek yogurt, lime juice, lime zest, chopped cilantro, garlic powder, and salt. Mix until smooth.
- To assemble quesadillas lay
- Lay four tortillas flat on the counter. Sprinkle half of the shredded cheese evenly over the tortillas.
- Spread ¼ of the squash-bean mixture over each tortilla.
- Sprinkle with remaining cheese, optional cilantro, and jalapeño. Top with the remaining tortillas.
- Wipe out the skillet and return to medium heat.
- Cook each quesadilla 2–3 minutes per side, until golden and cheese is melted.
- Slice into wedges. Drizzle with cilantro-lime crema or serve on the side for dipping.
There you have it!
Acorn squash proves that simple, seasonal ingredients can create some of the most memorable meals. So head to the market, grab a few, and have fun experimenting — your fall cooking just got a whole lot cozier!