Baked Acorn Squash
Baked acorn squash is the perfect dish to embrace the flavors of fall. Its natural sweetness pairs beautifully with savory and spicy ingredients. This versatile vegetable shines as a side dish but is hearty enough to serve as a main course. Best of all, it’s simple to prepare and a real showstopper on the table.
You can find acorn squash in most grocery stores during the cooler months. It’s affordable, nutrient-packed, and naturally delicious. Roasting brings out its caramelized edges and velvety texture, making it a favorite for cozy dinners and holiday meals.
In this recipe, I’ll guide you step by step. It’s easy, from cutting and seasoning the squash to baking it until tender and golden. You’ll love how adaptable this dish is. Add a touch of honey for sweetness, sprinkle some herbs for an earthy kick, or stuff it with grains for a heartier meal.
The aroma of roasted acorn squash fills the kitchen, creating a warm and inviting atmosphere. Whether you’re a seasoned cook or a beginner, this recipe delivers big flavor with minimal effort. Let’s get started and turn this humble squash into a standout dish!
To learn more about winter squash and its' wide varieties, check out my Winter Squash article.
How to Cut One in Half
Cutting an acorn squash can be tricky due to its tough skin and rounded shape. Here are some safe and easy ways to cut it in half:
1. Stabilize the Squash
Place the squash on a cutting board with a damp towel underneath to prevent slipping. Hold it firmly with your non-dominant hand.
2. Pierce It First
You can use a sharp knife to make a small cut or pierce the skin along the ridge where you plan to slice. This creates a starting point and makes cutting easier.
3. Microwave It
Heat the squash in the microwave for 1-2 minutes. This softens the skin slightly and reduces the risk of slipping. Let it cool before cutting.
4. Use a Rocking Motion
Insert the tip of a chef’s knife into the top center near the stem. Rock the blade back and forth, applying steady pressure until you reach the bottom. Rotate the squash and repeat on the other side.
5. Avoid the Stem
Cut around the stem, not through it, as it’s very tough. Focus on splitting the body of the squash first, then gently pull the halves apart.
With these methods, you'll have evenly cut acorn squash halves in no time!
Buying
Here are some helpful tips for selecting the best acorn squash:
1. Check the Color
Look for squash with a deep green color and patches of orange. A small amount of orange indicates ripeness, but too much can mean it’s overripe. Avoid pale or dull-colored squash.
2. Feel the Weight
Pick up the squash—it should feel heavy for its size. A dense squash indicates good moisture content and freshness.
3. Inspect the Skin
Choose squash with smooth, firm skin. Avoid those with soft spots, cuts, or cracks, as these can lead to spoilage.
4. Look for a Dry Stem
A dry, intact stem is a good sign. Missing stems or moist, soft ones could mean the squash isn’t fresh.
5. Size Doesn’t Always Matter
While acorn squash comes in various sizes, smaller ones often have more concentrated flavor. However, size won’t significantly impact taste, so choose what fits your recipe.
6. Avoid Waxed Squash
If possible, avoid squash with a shiny, waxed surface, as it can be harder to cut and may have been treated.
📖 Recipe
Baked Acorn Squash Recipe
Ingredients
- 1 Acorn Squash halved
- 2 tablespoons pats of butter
- 2 teaspoons honey or maple syrup
- 2 tablespoons brown sugar
- tablespoon Salt & Pepper to taste
Instructions
- Preheat oven to 375 - 400 degrees F.
- With a large spoon, scoop the seeds out of each half of the squash.
- To each half, add one pat of butter, one teaspoon of honey or maple syrup, one tablespoon of brown sugar, and salt and pepper to taste.
- Place upright on a greased cookie sheet and roast for about 1 hour or until tender when the flesh is poked with a fork. If the squash halves want to roll, make an aluminum foil "nest" for each squash half to sit in.
Loten
Stuff each half with bulk sausage. Bake as above.