Roasted Acorn Squash with Wild Greens
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November 26, 2025
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Ingredients
-
2 medium Acorn squash
(About 1–1.2 kg total; firm and heavy for size)
-
6 cups Wild greens mix
(Dandelion, nettles, mustard greens, or arugula; washed, tough stems removed)
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3 tbsp Olive oil
(Divided; use a robust extra-virgin)
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1.5 tbsp pure maple syrup
(Or wildflower honey)
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2 tsp Apple cider vinegar
(Unfiltered, for brightness)
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1 tsp Lemon zest
(Finely grated)
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1 tbsp Lemon juice
(Freshly squeezed)
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3 cloves Garlic
(Thinly sliced)
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1 small Shallot
(Finely minced)
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1 tsp Fresh thyme leaves
(Or 1/2 tsp dried thyme)
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120 ml Vegetable Broth
(Low-sodium; water works in a pinch)
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1.25 tsp Kosher salt
(Divided, to taste)
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0.5 tsp Black pepper
(Freshly ground)
-
0.25 tsp Red pepper flakes
(For gentle heat)
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50 grams goat cheese
(Fresh, crumbled; omit for vegan)
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40 grams Toasted pumpkin seeds (pepitas)
(Lightly toasted for crunch)
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1 tbsp Unsalted butter
(For gloss; substitute 1 tbsp olive oil for vegan)
-
2 tbsp Pomegranate arils
(For color and tart pops)
-
0.25 tsp Smoked paprika
(Adds subtle smokiness)
(About 1–1.2 kg total; firm and heavy for size)
(Dandelion, nettles, mustard greens, or arugula; washed, tough stems removed)
(Divided; use a robust extra-virgin)
(Or wildflower honey)
(Unfiltered, for brightness)
(Finely grated)
(Freshly squeezed)
(Thinly sliced)
(Finely minced)
(Or 1/2 tsp dried thyme)
(Low-sodium; water works in a pinch)
(Divided, to taste)
(Freshly ground)
(For gentle heat)
(Fresh, crumbled; omit for vegan)
(Lightly toasted for crunch)
(For gloss; substitute 1 tbsp olive oil for vegan)
(For color and tart pops)
(Adds subtle smokiness)
Nutrition
- Servings: 4
- Serving Size: 1 stuffed squash half (300g)
- Calories: 330 kcal
- Carbohydrates: 0 g
- Protein: 9 g
- Fat: 20 g
- Fiber: 7 g
- Sugar: 11 g
- Sodium: 600 mg
- Cholesterol: 18 mg
- Calcium: 180 mg
- Iron: 3.2 mg
Instructions
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1 - Heat oven and prep pans:
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup.
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2 - Prepare the squash:
Halve acorn squash pole-to-pole and scoop out seeds. Score the flesh in a shallow crosshatch. Rub 2 tbsp olive oil over cut sides, season with 3/4 tsp salt, 1/4 tsp pepper, and drizzle with maple syrup.
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3 - Roast to caramelize:
Place squash cut-side up on the sheet. Roast 30–35 minutes until tender and deeply caramelized at the edges; a knife should slide in easily.
-
4 - Toast Pepitas:
Meanwhile, toast pumpkin seeds in a dry skillet over medium heat, stirring until they pop and smell nutty. Transfer to a bowl with a pinch of salt.
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5 - Sauté Aromatics:
In the same skillet, add remaining 1 tbsp olive oil. Sauté shallot, garlic, thyme, and optional smoked paprika and red pepper flakes with a pinch of salt until fragrant and translucent.
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6 - Wilt the Greens:
Add wild greens in batches. Season with remaining salt and pepper. Splash in vegetable broth and cook, tossing, until just wilted and tender but vibrant.
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7 - Brighten and glaze:
Stir in lemon zest, lemon juice, and apple cider vinegar. Swirl in butter (or extra olive oil) to gloss the greens and reduce pan juices to a light glaze.
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8 - Assemble:
Nestle a generous mound of greens into each squash half. Top with crumbled goat cheese, toasted pepitas, and optional pomegranate arils.
-
9 - Finish and Serve:
Taste and adjust seasoning. Let rest 2 minutes to set, then serve warm as a main or substantial side.
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup.
Halve acorn squash pole-to-pole and scoop out seeds. Score the flesh in a shallow crosshatch. Rub 2 tbsp olive oil over cut sides, season with 3/4 tsp salt, 1/4 tsp pepper, and drizzle with maple syrup.
Place squash cut-side up on the sheet. Roast 30–35 minutes until tender and deeply caramelized at the edges; a knife should slide in easily.
Meanwhile, toast pumpkin seeds in a dry skillet over medium heat, stirring until they pop and smell nutty. Transfer to a bowl with a pinch of salt.
In the same skillet, add remaining 1 tbsp olive oil. Sauté shallot, garlic, thyme, and optional smoked paprika and red pepper flakes with a pinch of salt until fragrant and translucent.
Add wild greens in batches. Season with remaining salt and pepper. Splash in vegetable broth and cook, tossing, until just wilted and tender but vibrant.
Stir in lemon zest, lemon juice, and apple cider vinegar. Swirl in butter (or extra olive oil) to gloss the greens and reduce pan juices to a light glaze.
Nestle a generous mound of greens into each squash half. Top with crumbled goat cheese, toasted pepitas, and optional pomegranate arils.
Taste and adjust seasoning. Let rest 2 minutes to set, then serve warm as a main or substantial side.
More About: Roasted Acorn Squash with Wild Greens
Why This Recipe Works
Roasting coaxes acorn squash into a caramel-sweet, nutty centerpiece with a silky interior and crisp edges—an ideal foil for the bright, lemony bite of wild greens. By scoring the flesh and seasoning with oil, salt, pepper, and a whisper of maple, the heat penetrates evenly, sugars concentrate, and the surface gently lacquers. A quick skillet treatment for the greens preserves their vivid color while tempering bitterness with aromatics, citrus, and a splash of cider vinegar. Toasted pepitas add crunch and earthiness, while a modest crumble of goat cheese brings creamy tang that ties everything together.
Ingredient Spotlight
- Acorn squash: A North American heirloom of Cucurbita pepo, prized for its sweetness and ribbed presentation. Choose heavy, matte-skinned squash with a dry stem for best flavor.
- Wild greens: Dandelion, nettles, mustard greens, or even peppery arugula add complexity. Their gentle bitterness balances the squash’s sweetness. If foraging, always identify plants with certainty and harvest from clean, pesticide-free areas.
- Aromatics and acidity: Garlic, shallot, thyme, lemon, and cider vinegar layer fragrance and lift, making the dish feel bright rather than heavy.
- Pepitas and goat cheese: Texture and contrast. For a vegan version, omit cheese and finish with extra toasted seeds or a drizzle of tahini.
Technique Tips
- Crosshatch the squash: Shallow scoring increases surface area for caramelization and helps seasonings sink into the flesh.
- High-heat roast: 425°F (220°C) ensures maximal browning without drying. If edges darken too fast, tent loosely with foil.
- Manage bitterness: A pinch of salt early, a bit of fat, and finishing acids transform wild greens from assertive to addictive.
- Glazing moment: A swirl of butter (or olive oil) at the end emulsifies pan juices, lightly coating the greens so they sit luxuriously in the squash.
Foraging and Safety Notes
If using wild greens like nettles, wear gloves when handling raw; their sting disappears after cooking. Avoid roadside or treated lawns. When unsure, swap in cultivated greens like kale, chard, or spinach. Thorough washing is essential either way.
Make-Ahead and Leftovers
- Roast squash up to 2 days in advance; reheat cut-side down at 350°F (175°C) until warmed through.
- Greens are best day-of but reheat gently over low heat with a spoonful of water. Leftovers make a stellar grain bowl with quinoa or farro.
Variations
- Maple–Miso: Whisk 1 tsp white miso into the maple before brushing the squash for umami depth.
- Herby Crunch: Mix chopped parsley and toasted sesame seeds with pepitas.
- Spiced Trail: Add a pinch of cinnamon and coriander to the squash for a Moroccan-leaning profile; finish with preserved lemon.
- Protein Boost: Top with roasted chickpeas or pan-seared halloumi for extra substance.
Serving Ideas and Pairings
Serve as a standalone vegetarian main, with a crisp apple-and-fennel salad on the side. Pair with a bright, minerally white (Sauvignon Blanc) or a light-bodied red (Gamay). For non-alcoholic options, try sparkling water with a lemon twist or chilled chamomile tea with a touch of honey.
Cultural Notes and History
Acorn squash, widely cultivated by Indigenous peoples of North America, is a storied member of the “Three Sisters” tradition of corn, beans, and squash—an agricultural trio that shaped cuisines across the continent. The dish’s wild greens nod to foraging practices that predate modern agriculture, celebrating biodiversity and seasonality. This recipe bridges that heritage with a New American sensibility: clean flavors, sustainability-minded choices, and textural contrast.
Troubleshooting
- Undercooked squash? Continue roasting in 5-minute increments; size and moisture vary.
- Watery greens? Let excess liquid evaporate before finishing with citrus and butter.
- Too bitter? Add a pinch of sugar or an extra drizzle of maple, and balance with more lemon.
Final Thoughts
“Acorn Squash with Wild Greens” is a study in balance: sweet against bitter, creamy against crunchy, rustic comfort against bright freshness. It’s a gentle invitation to slow down with the season, cook what’s around you, and let simple techniques make humble ingredients sing.
