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.
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 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.