The Best Cheeses To Pair With Acorn Squash

Acorn squash is a versatile ingredient that can be roasted, puréed, pickled, or marinated. Its natural sweetness and nutty flavour can be complemented by cheese, such as Parmesan, Asiago, Pecorino Romano, Manchego, or goat cheese. For a vegetarian option, acorn squash can be stuffed with grains and other stuffings, such as quinoa, cranberries, and cheese.

Roasted acorn squash with Parmesan

A delicious and healthy side dish, roasted acorn squash with Parmesan is a tasty treat that can be served at a weeknight dinner, a holiday potluck, or a get-together with friends. This recipe brings out the natural sweetness of the squash, highlighting its delicious flavor without overloading it with sugar. The addition of Parmesan cheese gives it a savory flair that is simply irresistible.

Ingredients:

• Acorn Squash (1 large or 2 small)
• Parmesan Cheese (1/3 cup grated, with more for garnishing)
• Fresh or Dried Herbs (2-3 tablespoons, a mix of thyme, sage, oregano, and rosemary)
• Butter (1 tablespoon, melted)
• Garlic Powder (1/2 teaspoon)
• Salt (1/4 teaspoon, with more for taste)
• Black Pepper (1/8 teaspoon)

Method:

• Preheat your oven to 400°F and line a large or two medium-sized baking sheets with parchment paper.
• Cut the acorn squash in half from stem to tip, scoop out the seeds, and then cut each half into 1/2-inch thick moon-shaped slices.
• In a bowl, combine Parmesan cheese, herbs, melted butter, garlic powder, salt, and black pepper. Toss until well mixed.
• Spread the acorn squash pieces on the prepared baking sheet(s).
• Gently press the Parmesan mixture onto one side of each squash piece, flip, and repeat on the other side.
• Bake for about 25 minutes, until the squash is tender and the Parmesan topping is crispy and slightly browned.
• Garnish with additional Parmesan cheese and herbs, if desired.
• Use a flat spatula to lift the squash slices off the baking sheet and serve hot.

Tips:

• You can make this recipe vegan by using vegan butter and vegan Parmesan cheese.
• If you prefer not to eat the rind, simply peel it off using a vegetable peeler before cutting the squash.
• For a thicker Parmesan crumble topping, pile any leftover Parmesan herb mix on top of each squash slice before baking.
• To store leftovers, place them in an airtight container in the refrigerator for up to 4 days.

Cheesy quinoa-stuffed acorn squash

Ingredients:

• 2 medium acorn squash
• 2 tablespoons extra-virgin olive oil, divided
• ½ teaspoon fine sea salt, divided
• ½ cup quinoa, rinsed
• ¼ cup dried cranberries
• ¼ cup raw pepitas (hulled pumpkin seeds)
• ¼ cup chopped green onion
• ¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
• 1 clove garlic, pressed or minced
• 1 tablespoon lemon juice
• ¾ cup grated Parmesan cheese
• ½ cup crumbled goat cheese or feta

Instructions:

Preheat your oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.

Slice the acorn squash in half from the tip to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard them.

Place the squash halves cut-side up on the parchment-lined pan. Drizzle 1 tablespoon of olive oil over the squash, and sprinkle with ¼ teaspoon of salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes.

In a medium saucepan, combine the rinsed quinoa with water. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Simmer, uncovered, until all the water is absorbed (12 to 18 minutes). Remove the pot from the heat and stir in the cranberries. Cover and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.

In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are golden and making popping noises (about 4 to 5 minutes). Set aside.

In a medium mixing bowl, combine the fluffed quinoa mixture, toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add more salt if necessary.

If the mixture is very hot, let it cool for a few minutes before adding the Parmesan and goat cheese. Gently stir to combine.

Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is golden on top.

Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.

Tips:

• You can add more protein to this dish by stirring 1 can of chickpeas (rinsed and drained) or 1 ½ cups cooked chickpeas into the quinoa mixture.
• To make this recipe dairy-free or vegan, omit both varieties of cheese. You can add chickpeas to fill out the stuffing mixture and top the baked squash with dollops of vegan sour cream and a sprinkle of vegan Parmesan.

Acorn squash with cheddar cheese

Acorn squash is a versatile ingredient that can be used in a variety of dishes, both sweet and savoury. When paired with cheddar cheese, it can make for a delicious and comforting meal. Here are some ways to prepare acorn squash with cheddar cheese:

Cheesy Rice-Stuffed Acorn Squash

This recipe takes acorn squash to the next level by stuffing it with a delicious combination of rice, spinach, and cheddar cheese. The result is a hearty and satisfying dish perfect for a weeknight dinner or a holiday gathering.

Ingredients:

• 2 small acorn squash, halved lengthwise and seeded
• Kosher salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup shredded cheddar cheese, plus more for topping
• 1/4 teaspoon ground nutmeg
• 2 cups cooked brown rice
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• Chopped fresh parsley, for topping

Instructions:

Preheat your oven to 425 degrees F. Place the halved and seeded acorn squash in a microwave-safe dish with a small amount of water, butter, salt, and pepper. Microwave until tender, then set aside. In a separate pot, cook onions and garlic until softened, then add flour and milk to create a thick sauce. Stir in the cheese, nutmeg, rice, and spinach. Stuff the acorn squash halves with this mixture, sprinkle with additional cheese, and bake until lightly browned. Top with fresh parsley before serving.

Cheesy Acorn Squash

This recipe combines acorn squash with a savoury mixture of vegetables, herbs, and cheddar cheese. It's a simple yet flavourful dish that can be served as a side or a main course.

Ingredients:

• 1 acorn squash, halved and seeded
• 3 tablespoons butter
• 1 cup finely chopped onion
• 1 cup fresh mushrooms, sliced
• 1 pinch ground black pepper
• 1 teaspoon chopped parsley
• 1/2 cup shredded Cheddar cheese

Instructions:

Preheat your oven to 350 degrees F. Microwave the acorn squash until almost tender, then set aside. In a saucepan, melt butter and sauté onions and mushrooms until transparent. Add salt, pepper, and parsley to the vegetable mixture. Spoon this mixture into the squash halves, cover, and bake for 15 minutes. Uncover, sprinkle with cheddar cheese, and bake until the cheese is bubbly.

Vegetarian Stuffed Acorn Squash

This recipe takes a slightly different approach by stuffing the acorn squash with a quinoa-based filling. The addition of cranberries, pepitas, and two types of cheese creates a unique and tasty dish that's both gluten-free and vegetarian-friendly.

Ingredients:

• 2 medium acorn squash
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon fine sea salt, divided
• 1/2 cup quinoa, rinsed
• 1/4 cup dried cranberries
• 1/4 cup raw pepitas (hulled pumpkin seeds)
• 1/4 cup chopped green onion
• 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
• 1 clove garlic, pressed or minced
• 1 tablespoon lemon juice
• 3/4 cup grated Parmesan cheese
• 1/2 cup crumbled goat cheese or feta

Instructions:

Preheat your oven to 400 degrees F. Cut the acorn squash in half and rub with olive oil and salt. Bake the squash until tender, then set aside. Meanwhile, cook the quinoa and stir in the cranberries. In a skillet, toast the pepitas until golden. In a bowl, combine the quinoa, pepitas, green onion, parsley, garlic, lemon juice, olive oil, and salt. Stir in the Parmesan and goat cheese. Stuff the acorn squash halves with this mixture and bake until the quinoa is golden and crispy. Garnish with additional parsley before serving.

Acorn squash with goat cheese

Ingredients

• Acorn squash
• Goat cheese
• Olive oil
• Salt and pepper
• Maple syrup (optional)
• Rice or quinoa (optional)
• Vegetables, such as onion, garlic, mushrooms, and kale (optional)
• Dried fruit, such as cranberries or cherries (optional)
• Nuts or seeds, such as pepitas or walnuts (optional)

Instructions

First, preheat your oven to between 350-400°F. Cut the acorn squash in half lengthwise and scoop out the seeds. Brush the insides and outsides with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 25-45 minutes, or until tender.

While the squash is roasting, you can prepare the filling. For a simple option, mix goat cheese with olive oil, salt, and pepper. For a more complex filling, cook quinoa or rice and mix with vegetables, dried fruit, nuts or seeds, and goat cheese.

Once the squash is tender, remove it from the oven and fill the halves with the goat cheese mixture or your chosen filling. Return the squash to the oven and bake for an additional 15-20 minutes, or until the filling is heated through and the cheese is melted.

Sprinkle with fresh herbs such as parsley or cilantro, and serve warm.

Tips

• You can prepare this dish ahead of time and assemble it before baking.
• The squash skin is edible, but you can also peel it off if preferred.
• For a sweeter dish, drizzle with maple syrup before serving.
• For added texture, top with nuts or seeds such as pepitas or walnuts.

Acorn squash with feta cheese

Acorn squash is a versatile ingredient that can be used in a variety of dishes, and feta cheese is a great pairing with this type of squash. Here are some ideas for combining acorn squash with feta cheese:

Spicy Roasted Acorn Squash with Feta and Herbs

This recipe combines the natural sweetness of roasted acorn squash with a chilli garlic sauce and the tang of feta cheese. The coconut oil and brown sugar mixture coats the squash slices, creating a caramelised exterior while the interior remains tender. The feta and herbs add a refreshing element to balance the heat.

Ingredients:

• 1 large acorn squash, seeded and cut into slices
• 3 tablespoons coconut oil, melted
• 3 tablespoons brown sugar
• 1 teaspoon chilli garlic sauce
• 4 ounces feta cheese, crumbled
• 1 tablespoon freshly chopped basil
• 1 tablespoon freshly chopped cilantro
• 1 tablespoon freshly chopped oregano

Instructions:

Preheat the oven to 375°F. In a small bowl, mix the coconut oil, brown sugar, and chilli garlic sauce. Place the squash slices in a baking dish, pour the mixture over them, and toss to coat. Roast for 20 minutes, then toss again and roast for another 20 minutes. Remove from the oven, top with feta and herbs, and serve.

Roasted Acorn Squash with Feta

This recipe is a simple and delicious way to prepare acorn squash, highlighting the natural sweetness of the squash with a touch of spice and the salty, tangy feta.

Ingredients:

• 1 medium acorn squash
• 2 teaspoons coconut oil, melted
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon coarse sea salt
• 1/4 teaspoon ground black pepper
• Feta cheese, crumbled

Instructions:

Preheat the oven to 400°F. Cut the acorn squash in half, remove the seeds, and cut into 1-inch thick slices. Brush the slices with coconut oil and sprinkle with the spice mixture. Place the slices on a parchment-lined baking sheet and roast for 40-50 minutes, or until tender. Top with feta cheese and serve.

Vegetarian Stuffed Acorn Squash

This recipe takes a little more time and effort but is well worth it for a delicious and impressive main dish. The acorn squash is stuffed with a cheesy quinoa filling, featuring cranberries, pepitas, and two kinds of cheese—goat cheese and feta.

Ingredients:

• 2 medium acorn squash
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon fine sea salt, divided
• 1/2 cup quinoa, rinsed
• 1/4 cup dried cranberries
• 1/4 cup raw pepitas (hulled pumpkin seeds)
• 1/4 cup chopped green onion
• 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
• 1 clove garlic, pressed or minced
• 1 tablespoon lemon juice
• 3/4 cup grated Parmesan cheese
• 1/2 cup crumbled goat cheese or feta

Instructions:

Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the acorn squash in half and scoop out the seeds. Drizzle with olive oil and sprinkle with salt. Rub the oil into the squash, then place cut-side down on the baking sheet. Roast for 30-45 minutes, or until tender. Meanwhile, cook the quinoa and stir in the cranberries. Toast the pepitas in a skillet until golden. In a bowl, combine the quinoa, pepitas, green onion, parsley, garlic, lemon juice, olive oil, and remaining salt. Stir in the Parmesan and goat cheese or feta. Stuff the squash halves with the quinoa mixture and bake for 15-18 minutes, or until the cheese is melted and the quinoa is golden.

Roasted Acorn Squash with Feta and Brown Sugar

This recipe combines the sweetness of acorn squash with brown sugar and balsamic vinegar, and the tang of feta cheese.

Ingredients:

• 1 acorn squash
• 1 tablespoon balsamic vinegar
• 8 ounces feta cheese
• 1 tablespoon brown sugar
• Balsamic glaze
• Butter
• Cinnamon
• Nutmeg

Instructions:

Preheat the oven to 400°F. Cut the squash in half, remove the seeds, and place cut-side up in a baking dish. Add butter, balsamic vinegar, brown sugar, cinnamon, and nutmeg to each half. Bake for about 1 hour, or until tender. Remove from the oven and sprinkle with feta cheese.

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