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Acorn Squash cut in half the seeds being scoped out before baking
4.93 from 55 votes

How to Cook Acorn Squash

Learn How to Cook Acorn Squash in the oven with this easy-to-follow guide and recipe. Delicious, tender, and made with just two simple ingredients, the whole family will love this healthy and nutrient-dense, winter side dish recipe.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 2 servings
Calories: 148kcal

Ingredients

  • 1 acorn squash
  • 1 tablespoon 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.
  • As written, this recipe is naturally vegan, gluten-free, and vegetarian.
Updated on December 5, 2018, December 5, 2019, and September 17, 2020

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
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