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 –
- Roasting
- Microwaving
- 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.
- 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.
- Choose a heavy squash. Not the biggest and therefore heaviest squash, but the heaviest squash for its size.
- 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-
- 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.
- 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
- Preheat oven to 400 degrees F.
- 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.
- Use a metal spoon to scoop and scrape out the seeds and stringy bits from the inside of each squash until smooth.
- Place the squash halves cut-side-up in a roasting pan (I used a jelly roll pan).
- 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.
- 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
Ingredients
- 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.
Notes
- Can you eat the skin? Yes.
- To sweeten your squash sprinkle with brown sugar or drizzle with maple syrup.
I love roasting acorn squash and then folding into quick-cooking polenta to add nutrients and change up the flavor of the polenta – I frequently add sage. I serve it with roasted chicken thighs and sometimes chopped pistachios.
Hi Francesca,
I will have to try it with chopped pistachios 🙂 , sounds yummy!
Love reading cooking tips and seeing different techniques! Thanks for sharing!
I love acorn squash. Tastes so good roasted. I know some who like it with a little smear of butter, cinnamon, sugar etc. Nice instructions too!
Yum! I love squash season! I could eat it every night!
Yum, I just love acorn squash and roasting has to be the best way to cook it, a really intensely sweet flavour. Thanks for the instructions – this will make a lovely autumnal supper soon.
I look forward to this time of year just so I can eat acorn squash. thanks for all the helpful cooking tips!
This was so simple and yummy – thank you!
Cooking time was less for me but I think that’s because I had the oven on convection setting, plus my squash was on the small side. I too was trying to familiarize myself with it better as an ingredient as I’ve only ever had it baked with butter/sugar/cinnamon. It was interesting to try it simply from a savory aspect. I’m more comfortable now with making it and trying different applications. Thanks!
I made this last night, my husband and I LOVED it. Thanks for the recipe…