This post contains affiliate links.
Find out everything you need to know about cooking with acorn squash, including selection, storage, and how to roast acorn squash to buttery, golden perfection! This foolproof guide has all the tips you need to make your squash shine.
save this recipe!‘Tis the season for Acorn Squash
If there’s one kind of squash we can’t get enough of this time of year, it’s acorn. This small but mighty winter squash has a vibrant orange-yellow interior and a mild flavor that works with everything—think sweet maple drizzle or savory rosemary and thyme.
The best part? Acorn squash is super versatile! Roast it, steam it, or even microwave it to create everything from hearty stuffed acorn squash to creamy acorn squash soup.
Whether you’re team sweet or savory, this versatile veggie is about to become your new seasonal favorite. Let’s get squashing!
Reader rating
Here’s What You’ll Need
Making roasted acorn squash couldn’t be easier! You only need a few simple ingredients, most of which are probably already in your pantry. Jump down to the recipe card for exact measurements—this is just a quick overview!
- Acorn Squash: The star of the show! Once cooked, the orange-yellow flesh of acorn squash turns super sweet and tender.
- Olive Oil: We’ll use this to help the squash caramelize as it roasts. Use olive oil for a lighter flavor or butter for something more indulgent.
- Optional Add-Ins: This is where the magic happens! Customize your squash with a sprinkle of salt, pepper, and fresh herbs (think rosemary or thyme) for savory. If you’re feeling sweet, try a drizzle of maple syrup or a sprinkle of brown sugar.
Picking The Perfect Squash
When purchasing acorn squash, go for one with a firm shell, free of soft spots or mold. It will turn yellow and orange as it becomes more ripe, so look for one that is mostly green with a few orange spots. Avoid squash that feels soft or overly orange, as it may be past its prime.
How To Cut Acorn Squash
Cutting an acorn squash may seem intimidating, but with these tips, it can be done simply (and safely)!
- Horizontal or vertical: Decide if you want to cut the squash horizontally or vertically. Cutting horizontally will create a pretty flowered shape while cutting vertically will create two even halves (shown in photos).
- Cut: Cut the acorn squash in half using a sturdy, sharp chef’s knife. If you cut vertically, work the knife around, but do not try to cut through the stem. Instead, cut all the way around, then pull the squash apart.
- Scoop Out The Gunk: Use a spoon to scrape the seeds and stringy bits from the inside (save the seeds to roast!).
To peel or not to peel?
The shape of the acorn squash makes it difficult to peel. Fortunately, the peel is perfectly edible when cooked! If the texture isn’t your thing, scrape the cooked flesh out while eating.
Time To Cook!
There are so many ways to cook acorn squash. My favorite is roasting, but for quicker cooking, you can also steam or microwave it. Jump down to the recipe card for full printable instructions!
Method 1: Roasted Acorn Squash
Preheat oven to 400°F (204°C). Cut and prep squash as described above. Brush the insides with oil or melted butter. Set halves cut side up on a baking sheet, then bake for 45 to 60 minutes until fork tender.
Method 2: Microwaved Acorn Squash
Cut and prep squash as described above, placing it facedown on a microwave-safe plate. Microwave on high for 6 to 10 minutes until the flesh is fork-tender.
Method 3: Steamed Acorn Squash
Cut and prep squash as described above, then cut into slices to fit into the steamer basket. Set over boiling water and let steam for about 20 minutes until the flesh is fork-tender.
Method 4: Sauteed Acorn Squash
Cut and prep squash as described above, then cut into slices to lay flat in the pan. Heat a splash of oil in a large saute pan, then add squash. Cover and cook, flipping occasionally, until flesh is fork-tender, about 15 minutes.
Storage
Whole, uncut acorn squash can be stored in a cool, dark, dry area for 1 to 2 months. Cut or cooked acorn squash should be tightly sealed and stored in the refrigerator for up to 4 days.
Let’s Get Squashy
How To Roast Acorn Squash (+ Buying and Storing Guide!)
Ingredients
- 1 acorn squash
- 1 Tbsp olive oil or melted butter, 15 mL
- Optional add-ins: salt, pepper, herbs (like rosemary or thyme), brown sugar, or maple syrup
Instructions
- Prep: Preheat oven to 400°F (204°C).
- Cut: Using a sturdy, sharp chef’s knife, cut the acorn squash in half.
- Scoop: Use a spoon to scrape the seeds and stringy bits from the inside.
- Cook: Brush the insides with oil or melted butter, optionally sprinkling with salt, pepper, herbs, brown sugar, or maple syrup. Set halves cut side up on a baking sheet, then bake for 45 to 60 minutes, until fork tender.
- Serve: Serve warm in the shell, stuff with veggies or wild rice, or scoop out the flesh for salads and soups.
Notes
- Prep: Preheat oven to 300°F (150°C). Remove seeds from the squash, then rinse with water to remove the yellow gunk. Pat dry with paper towels.
- Flavor: Drizzle seeds with olive oil and sprinkle with salt, tossing to evenly coat.
- Bake: Spread onto a parchment-lined baking sheet. Bake for 15 to 20 minutes until golden brown and toasted.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Acorn squash ~ must try in air fryer. Sounds yummi
Thank you very much for these simple and quick recipes delicious yummy
Can acorn squash be cut up and fried without roasting it first?
Yes! 😀