How To Roast Acorn Squash (+ Buying and Storing Guide!)
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.
Servings: 1 serving
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
Can I eat the skin? The skin of the acorn squash is perfectly edible when cooked! The longer it cooks, the more tender it will become.
Acorn squash seeds are edible (and a great way to reduce food waste)! To cook acorn squash seeds:
- 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
Serving: 1roasted acorn squash | Calories: 292kcal | Carbohydrates: 44.9g | Protein: 3.5g | Fat: 14.4g | Saturated Fat: 2.1g | Cholesterol: 0mg | Sodium: 13mg | Potassium: 1496mg | Fiber: 6.5g | Sugar: 0g | Calcium: 142mg | Iron: 3mg
