Acorn squash with Taleggio, honey, and Aleppo almonds from Dinner in One: Exceptional & Easy One-Pan Meals (page 172) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any winter squash for acorn squash.

  • edougherty on February 14, 2026

    Made with sweet potatoes, delicious! Added roast chickpeas to the mix. Roasted the almonds with the chickpeas in the oven with the potatoes so not quite one pot but worth it. The whole family ate this!

  • Rachaelsb on December 05, 2023

    Delicious!!!! Easy to prepare and goes great with cooked spinach as a side.

  • VineTomato on December 23, 2022

    Absolutely delicious! Fabulous and quick dinner to pull together. I used onion squash which is a revelation - a new favourite vegetable. This will become an autumn staple when squash are in season!

  • ksg518 on September 28, 2022

    I liked this although it comes right up to the edge of being too much like a vegetable dish using cheese to hide the vegetable. Between the cheese and the nuts, it's a little on the rich side but would make a great holiday side dish.

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