How to Make Roasted Acorn Squash

I love acorn squash. They’re naturally sweet, love to be stuffed, and taste fantastic whether you roast them in halves or in slices. The skin is edible, so peeling isn’t required, and they last forever (2-3 months) when stored in a cool and dry place. If you’re new to acorn squash, then you’re in the right place. Here you’ll learn everything you need to know from picking acorn squash to cutting them open, roasting them in the oven, and their stand-out nutritional information.

Roasted Acorn Squash

Scribbled Underline 2

What Goes In Roasted Acorn Squash

Scribbled Underline 2

Key Ingredients: – Acorn Squash – Olive Oil – Salt + Pepper – Maple syrup or brown sugar Swipe up for the full list!

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.

How to Make Roasted Acorn Squash

1

Using a metal spoon, scoop and scrape out the seeds and stringy bits from the inside of the squash until it is smooth.

2

How to Make Roasted Acorn Squash

Place the squash halves cut-side-up in a roasting pan (I used a jelly roll pan).

3

How to Make Roasted Acorn Squash

Drizzle top side of your squash with olive oil. Use a pastry brush to evenly coat the entire surface. Sprinkle with salt and pepper.

4

How to Make Roasted Acorn Squash

Bake 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.

5

How to Make Roasted Acorn Squash

Swipe up to get the step-by-step recipe and full ingredients list!