Love that I found some local Nampa grown acorn squashes at a big box store. Here are a couple recipes that will make you love this squash if you don't already.

Again the fact this is local is so much better, but I have one sweet and one hearty recipe both using the acorn squash basically as a bowl.

First Recipe is the Hearty: 

  • Steak cut in pieces kabob style
  • mushrooms
  • celery
  • One acorn squash ( depending on how many)
  • yellow rice
  • seasoning ( in this case a mesa rosa chipotle)
  • olive oil
  • brown sugar
  • salt/pepper

Start by cooking acorn squash at 375 degrees for 50 minutes, you will have cut it in half and seeded it by this point. Baking open side up, you can add butter and brown sugar along with salt and pepper to taste.

When the acorn is about 20 minutes till done start cooking the rice and meat coating the meat in seasoning. Depending on what rice you use follow the recipe. Allow steak to cook after about 10 minutes add mushrooms and celery. Cook for about 15 more minutes cut to check how long till done or til desired level. When rice is done scoop some rice into the cavity of the acorn squash and top with steak/mushroom/celery mix.

Put back into oven for at least 10-15 minutes, and then enjoy after allowing to cool.


This one is easy but is so good for the fall and of course October.

Cut acorn squash in half, seed it and then coat it in melted butter and brown sugar and a hint of maple syrup. Bake for 60 minutes at 375 degrees. Take out, cool and enjoy.

Charene TSM
Charene TSM



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