How to Roast an Acorn Squash

Learning How to Roast an Acorn Squash is super easy and takes just two simple ingredients. Healthy and packed full of delicious vitamins and nutrients, enjoy this healthy baked squash as a side or eat them stuffed for a fun, fall meal.

What is Acorn Squash?

Acorn squash (Cucurbita pepo), while typically considered a winter squash, is part of the same species as summer squash (zucchini and crookneck squash). Indigenous to North and Central America, it produces yellow trumpet-looking flowers that are edible.

The most nutrient-dense of all summer squash, acorn squash –

• Are a great source of vitamin C which helps boost immunity.
• High in fiber (2.1 grams per 1 cup).
• High in potassium (486 mg per 1 cup).

Highly versatile, this formidable-looking squash tastes delicious in a variety of different recipes including soup, salad, and stuffed.

How to Cook Acorn Squash

There are many methods of cooking all squash and this squash is no exception. The most common forms of cooking include –

1. Roasting
2. Microwaving
3. Boiling

In this post, I will be showing how to bake acorn squash in the oven. I prefer baked acorn squash (aka roasted) because it yields the best flavor. But, that is typically the way it works with roasted/baked vegetables.

Baked is best – the same reasoning applies to asparagus, butternut squash, cauliflower, and chicken.

To roast an acorn squash (or two) gather the following tools and ingredients:

• 1-2 squash
• Sharp knife
• Baking sheet or roasting pan
• Olive oil
• Maple syrup or brown sugar (optional)
• Oven

The list is crazy. I know.

How to Pick a Good Acorn Squash

Fortunately, picking a good squash isn’t hard. That said, here are a few tips to help you find the best squash in the store.

1. An equal balance of green and orange coloring is a good indication that the squash is neither too ripe or not ripe enough. Squash that is mostly orange is likely over-ripe and will have too many orange stringy bits. On the flip side, a squash that is mostly green is probably not ripe enough and will lack the delicious squash flavor we’re seeking. The best bet is to look for one with an equal balance of both.
2. Choose a heavy squash. Not the biggest and therefore heaviest squash, but the heaviest squash for its size. 
3. Dull is better than shiny. I know, I like shiny things, too, but in this case, duller skin wins over shiny skin. That said, the skin should be smooth without any wrinkling or soft spots.

Can I eat Acorn Squash Skin?

Yes!

For a really long time (translation- until last year), I thought that the skin of all squash was inedible. After all, it’s so thick! But this, you guys, is totally wrong. You can absolutely eat the skin of cooked and roasted acorn squash. After roasting your squash long enough, not just the inside flesh, but also the outer skin will be tender, delicious, and nutritious. 

Nutrition

Since we’re on the subject of learning all about this beautiful squash, you may be wondering- is acorn squash healthy?

The short answer. Yes. Definitely. But just in case you’re interested, here’s a little more information:

• Most nutrient-dense than all types of summer squash.
• Significant levels of vitamin C, vitamin A, pantothenic acid, thiamin, and other B-vitamins.
• High levels of minerals like magnesium, manganese, iron, copper, phosphorous, and calcium.

Per 1-cup of squash:

• 56 calories
• 486 mg potassium
• 15 grams carbohydrates
• 2.1 grams of dietary fiber
• 1.1 grams of protein

So, no matter how you choose to enjoy your favorite cooked acorn squash recipes, now you can do so knowing that you’re giving your body a whole lot of good stuff at the same time.

How to cut an Acorn Squash

If you’ve ever held an acorn squash, then you already know a thing or two about its tough exterior. If you haven’t, allow me to warn you about their formidable skin. Trying to figure out how to cut one open may seem intimidating, but give it a try and you’ll quickly see that it’s much easier than it looks.

So, how exactly do you cut an acorn squash?

You need a stable, reliable, sharp knife. Sorry guys, a cheap, flimsy, dull knife just will not cut it (literally). A good knife goes a LONG way in the kitchen, so if you’re someone who cooks a lot, consider it an investment.

You may approach cutting it one of two ways-

1. Slice off 1/4″ of the stem end and base of the squash. You will not lose much, if any, of the squash interior by using this method. However, it will create a stable base for you to stand up the squash allowing you to chop it in half vertically. I prefer this method if I am not planning on baking and stuffing.
2. In this second method, you’ll be cutting the squash right in half from top to bottom (as shown in these images). To do this without cutting off your finger, find a valley in between one of the ridges – ideally, the ridge should be just to the side of the stem as you DO NOT want to try to cut through the stem.

In either case, once you make that initial entry point, use that as your guide. Drive the knife through the your squash and continue by cutting around the entire squash. If the knife gets stuck, return to the starting point and rotate in the opposite direction.

When it comes to cutting any kind of squash, confidence is key. When in doubt, ask a friend 🙂 I’m on blood thinners (thank you stroke at 28-years-old), so whenever possible, I ask my husband to help.

How to Roast Acorn Squash

1. Preheat oven to 400 degrees F.
2. Using a sharp, sturdy chef’s knife, cut your squash in half from stem to tip. If it is a struggle, don’t try to cut the stem in half. Cut around it.
3. Use a metal spoon to scoop and scrape out the seeds and stringy bits from the inside of each squash until smooth.
4. Place the squash halves cut-side-up in a roasting pan (I used a jelly roll pan).
5. Drizzle top side of squash with olive oil and use a pastry brush to evenly coat the entire surface. Sprinkle with salt and pepper and drizzle with 1-2 tablespoons maple syrup or brown sugar, if desired.
6. Bake for approximately 45-60 minutes or until tops are nice and golden brown and the squash flesh is soft and cooked through. It is better to slightly overcook your squash than undercook it, so if you are unsure if it’s cooked, add more time. When done, remove from the oven and allow time to cool before serving.

What Can I Do with Baked Acorn Squash?

You’ve baked your lovely squash, now what? Here’s the thing, you can do just about anything. Delicious sweet, savory, sweet AND savory, hot, cold, stuffed, pureed…you guys the options are ENDLESS.

As a side, drizzle your roasted acorn squash with a little maple syrup and serve with baked chicken, garlic butter steak bites, your next holiday ham, or garlic herb lamb chops.

Serve them stuffed with rice and grains or even oatmeal. And finally, puree and add to soup, cakes, or muffins! Yay!

More Baked Squash Recipes,

• Easy 5 Ingredient Herb Roasted Butternut Squash with Pine Nuts
• How to Roast a Butternut Squash
• Miso Coconut Butternut Squash Soup
• Potato Hash Stuffed Squash with Sausage
• How to Cook Spaghetti Squash
• Pork Chops with Apples and Butternut Squash
• How to Cook Spaghetti Squash

If you try this roasted acorn squash recipe, please leave me a comment and let me know! I always love to read your thoughts and feedback!

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How to Bake Acorn Squash

Learning How to Roast an Acorn Squash is super easy and takes just two simple ingredients. Enjoy this healthy baked squash as a side or eat them stuffed for a fun, fall meal.

author: Jessica Randhawa

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Servings: 2 servings

Calories: 148kcal

Ingredients

US Customary - Metric

• 1 acorn squash
• 1 tbsp olive oil (divided)
• salt + pepper (to taste)
• maple syrup (optional)

Instructions

• Preheat oven to 400 degrees F.
• Using a sharp, sturdy chef's knife, cut the acorn squash in half from stem to tip. If it is a struggle, don't try to cut the stem in half. Cut around it.
• Using a metal spoon, scoop and scrape out the seeds and stringy bits from the inside of the squash until it is smooth.
• Place the squash halves cut-side-up in a roasting pan (I used a jelly roll pan).
• Drizzle top side of your squash with olive oil. Use a pastry brush to evenly coat the entire surface. Sprinkle with salt and pepper.
• Bake for approximately 45-60 minutes or until tops are nice and golden brown and the squash flesh is soft and cooked through. It is better to slightly overcook your squash than undercook it, so if you are unsure if it's cooked, add more time. When done, remove from the oven and allow time to cool before serving.

Jessica's Notes

• Can you eat the skin? Yes.
• To sweeten your squash sprinkle with brown sugar or drizzle with maple syrup.

Updated on December 5, 2018 and again on December 5, 2019

Nutrition

Calories 148kcal | Carbohydrates 22g | Protein 1g | Fat 7g | Saturated Fat 1g | Cholesterol 0mg | Sodium 6mg | Potassium 747mg | Fiber 3g | Sugar 0g | Vitamin A 790IU | Vitamin C 23.7mg | Calcium 71mg | Iron 1.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Course: Side Dish

Cuisine: American

Keyword: How to cook acorn squash, how to roast an acorn squash, roasted acorn squash

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