How to Cook Acorn Squash

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Acorn squash is a treat straight from the garden! This vegetable has a delicious buttery orange interior and is easy to prepare. Just a few small steps, a little time in the oven, and voila! You will love it!

We speak from experience: Getting those recommended fruits and vegetables isn’t always easy. But what if we told you that there is a delicious way to prepare nutrient-dense vegetables? Introducing: Roasted Acorn Squash. It’s one of our favorite vegetables for fall and winter. Once the temperature starts to drop, we’ll be looking for them everywhere. Like other types of squash—we’re looking at your butternut and spaghetti—they’re super easy to prepare. All you need are a few key ingredients and your oven, and you’re ready to go. You can choose to make them sweet or savory… roasted acorn squash is really a blank canvas. If you’re tired of the same old recipe and ready for some truly delicious acorn squash, this recipe will be your new go-to.

Do I peel the acorns before cooking?

This is one of the most common questions when learning how to cook acorn squash. You’ll be happy to know that no, you don’t have to peel! If you don’t want to eat it, the skin will fall off easily after baking.

How to Cut Acorn Squash:

Another important part of learning how to cook acorn squash is figuring out how to prepare and cut it. First wash the vegetables with water. Make sure to get into all the nooks and crannies, especially if you’re buying from a local producer. No one wants to find stains on their teeth after enjoying this tasty side! Then, carefully cut off the top of the squash (where the stem is). Place the pumpkin on the surface you just created, and cut it down the center to reveal the seeds inside. Scoop them out like you would a pumpkin—you can even cook the seeds in this recipe.

Butter substitute:

You may be trying to stay away from butter, or you may be a vegetarian. If so, you can also switch to other fats, such as olive or avocado oil.

Flavor options:

As you’ll see on the recipe card below, we have sweet and savory pumpkin flavor options! We also thought these add-ons would be delicious:

  • Salty: red pepper flakes, rosemary, thyme, oregano, basil or smoked paprika
  • Sweet: honey, nutmeg, allspice, maple syrup, or pecans

Pick your favorite, or create a combination of several!

Service suggestion:

Roasted acorn squash is light enough to serve as a side dish. Here are some ideas for cooking with them:

Air Fryer Instructions:

Prepare the acorn squash according to the directions below, then cook in the air fryer set at 375°F for 25-30 minutes.

Storage and Reheating Instructions:

You should store leftover roasted acorn squash in the refrigerator. If you don’t have an airtight container big enough to hold them, you can wrap them tightly in plastic wrap! To reheat, pop them in the microwave and heat in 30-second increments until heated through. You can also heat them in the oven. Wrap roasted acorn squash in aluminum foil and heat at 400°F for 5 minutes, checking temperature and adding 1-2 minutes if necessary.

If you liked this recipe, you might be interested in these other delicious pumpkin recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Acorn squash is a treat straight from the garden! This vegetable has a delicious buttery orange interior and is easy to prepare. Just a few small steps, a little time in the oven, and voila! You will love it!

Preparation time 5 minute

cooking time 55 minute

total time 1 Hour

raw material

  • 1 Acorn Squash
  • 2 tablespoon salted butter
  • 1-2 teaspoon sea ​​salt and black pepper Delicious
  • 2 tablespoon brown sugar sweet
  • 1/2 teaspoon Cinnamon sweet

instruct

  • Preheat the oven to 400°F, prepare a baking sheet and line it with parchment paper.

  • Wash and cut 1 inch off the stem of the squash. Turn the cut side down and cut in half.

  • Using a spoon, scrape out the seeds. Criss Cross cuts the pulp to help the seasoning penetrate into the pulp,

  • Spread with butter and sprinkle with sweet or savory seasonings.

  • Bake in the oven, cut side up, for about 55-60 minutes, depending on size. Turn over and let cool a bit. Will be done at the time of the fork tender.

Calories: 467kcal | carbohydrate: 69G | protein: 4G | fat: twenty threeG | Saturated fat: 14G | Polyunsaturated fats: 1G | Monounsaturated fats: 6G | Trans fat: 1G | cholesterol: 60mg | sodium: 2525mg | Potassium: 1539mg | fiber: 7G | sugar: twenty threeG | Vitamin A: 2284unit | Vitamin C: 47mg | calcium: 180mg | iron: 3mg

How to Cook Acorn Squash