Want elevated squash for your Thanksgiving table? Think acorn

There’s something magical about acorn squash in the late fall — the deep ridges, the earthy sweetness, the way it caramelizes beautifully in a hot oven. It’s a vegetable that’s dependable, flavorful, and endlessly transformable. And, if I’m honest? Acorn squash is my absolute favorite squash.

My love for it began long before I became a chef. I remember my late mother baking whole acorn squash and drizzling maple syrup over the top. My mom wasn’t a great cook, but she made a mean acorn squash — simple, a little rustic, and surprisingly elegant. As a child, I always thought it was strange to pour maple syrup over a dinner vegetable, but I didn’t care. It was cozy, comforting, and delicious. Those memories stay with me, imprinted in a way only childhood food memories can be.

There’s another reason I love acorn squash — and this one is far less sentimental: you can eat the skin. Many home cooks don’t realize this, but the skin roasts down into a tender, almost chewy texture that adds structure and earthiness to every bite. Honestly, it reminds me a little of the satisfying snap of a bratwurst casing — in all the good ways. No peeling. No fuss. Just pure fall comfort.

So this Thanksgiving, if you’re looking for sides that feel seasonal, elevated, and a little unexpected, acorn squash deserves the spotlight. Below are two recipes that show just how versatile it can be. The first is sweet, spiced, and simply beautiful — inspired by my mom’s maple-syrup squash, but elevated with a chef’s touch. The second brings a fresh, bright component to the table. And, as a lifelong salad lover, I can’t imagine a holiday spread without something crunchy and vibrant to balance the richness of the meal.

• Grace Carnovale (Goudie) can be found making composed but not complicated recipes on her website gracecarnovale.com or @chefgracecarnovale on Instagram and TikTok.

•••

Acorn Squash with Chai Honey Glaze

1 acorn squash

¼ cup granola

¼ cup honey

1 black tea bag

¼ teaspoon ground cardamom

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

½ teaspoon ground cinnamon

¾ teaspoon ground ginger

¼ teaspoon ground clove

Neutral oil (for roasting)

Salt (for seasoning)

Equipment:

1 sheet tray with rack

1 whisk

1 small pot

1 mixing bowl

Make the glaze by combining the honey, spices, and black tea bag in a small pot. Bring to a simmer, then remove from heat and let steep for 30 minutes. Bring back to a simmer, then strain.

Cut the acorn squash in half and scoop out the seeds. Slice along the natural lines of the squash. Season with neutral oil and salt. Then spread the squash evenly on a parchment-lined sheet tray or in an oven-safe baking dish.

Roast at 425°F for 30-35 minutes, or until tender.

Toss or brush the squash with the chai honey glaze and roast for an additional 5 minutes to caramelize.

Garnish with granola before serving.

Serves: 4-6 people

— Grace Carnovale (Goudie)

•••

Wild Rice Squash Salad

1 acorn squash

2 tablespoon neutral oil

½ tablespoon paprika

5 ounces baby kale

½ cup dried cranberries

1 cup blue cheese

2 cups cooked wild rice

½ cup candied pecans

For the Tahini Balsamic Vinaigrette:

¼ cup tahini

¼ cup + 2 tablespoons balsamic vinegar

2 tablespoons lemon juice

2 teaspoons Dijon mustard

2 tablespoons olive oil

1 teaspoon maple syrup

Salt, to taste

Equipment:

1 sheet tray with parchment paper

1 small mixing bowl

1 cutting board and knife

1 medium pot

1 medium mixing bowl

Cook the wild rice according to the package instructions — any variety of wild rice works beautifully.

Prepare the squash: Cut the acorn squash in half and scoop out the seeds. Slice along the natural lines of the squash. Then cut each wedge into three pieces. Season with neutral oil, paprika and salt. Then spread the squash evenly on a parchment-lined sheet tray or in an oven-safe baking dish.

Roast at 425°F for 20-25 minutes, or until the squash is tender and caramelized.

Make the vinaigrette while the rice and squash are cooking by whisking all the ingredients together until smooth.

Combine while warm: Once the squash and rice are cooked, toss them with the baby kale. The residual heat will gently wilt the kale. Add the vinaigrette and mix to coat. Season with salt to taste. (Do this step close to when you will be eating.)

Finish the dish by topping with blue cheese, dried cranberries, and candied pecans. You can fold them in or leave them on top for presentation until ready to serve.

Serve warm for the best flavor and texture.

Serves 4-6 people.

— Grace Carnovale (Goudie)