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from Love and Lemons

Avocado & quinoa stuffed acorn squash

Avocado and Quinoa Stuffed Acorn Squash - Acorn squash filled with avocado, quinoa, black beans, pepitas, and chiles - a filling vegetarian (and vegan!) fall dinner or thanksgiving veggie main course.

from NYT Cooking

Baked Stuffed Acorn Squash

NYT Cooking: This makes a substantial vegetarian – or vegan if you leave out the cheese – Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters – corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes

from Parents

20 Kid-Friendly Veggies

Place 1 pound of acorn squash wedges in a covered dish with 1 tablespoon water. Bake at 375 degrees F. for 30 minutes. Meanwhile, mix 1/4 cup reduced-sugar apricot preserves, 1/2 teaspoon curry powder, salt, and pepper. Spoon apricot mixture over squash and bake, uncovered, 10 minutes more, or until tender. Tip: Double the recipe and freeze leftovers.