Typically butternut squash and pumpkin get all the attention in the Fall and Winter, and both are positively delicious, but acorn squash is no slouch and shouldn’t be taken lightly in the delicious column. Acorn squash is chock full of fiber, is big time healthy to eat, and being somewhat small, is simple to cut open and prepare.
After roasting, the skin on the squash becomes soft and edible so there’s no need to worry about peeling it first, but if the skin is not your fav to eat, then it’s super simple to remove after cooking.
1. Cut the squash in half.
First, cut it in half, then cut the stem off and place squash cut side down on your cutting board. This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board. Cut the squash in half lengthwise, cutting through where the stem used to be.
2. Remove seeds from the squash.
After you have your squash open, use a spoon to scrape out the seeds. Don’t toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. At this point, you can also cut the squash further if you don’t want to serve them in halves. Leave the skin on and cut into half-moon slices or peel the skin off and cut into large cubes!
3. Dress up the squash.
Choose if you would rather go the sweet or savory route with your acorn squash. For savory, drizzle it with some olive oil and sprinkle paprika or curry powder over it with some salt and pepper. For sweet, brush it with softened butter and sprinkle brown sugar and cinnamon all over it.
4. Roast the squash
Place your squash on a large baking sheet or in a baking dish, cut side up. Roast it at 400° for about an hour. A fork should be able to easily pierce the squash and shred it. Easy!
Squash baked in the oven and then seasoned with cinnamon and nutmeg give this dish a taste of fall.
- 2 acorn squash
- 1/2 cup orange juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
1. Put each squash in the microwave. Heat for 1 1/2 minutes on high.
This will soften the squash, and make it easier to cut.
2. Cut each squash in half. Remove the seeds and loosen fibers in the middle.
3. Place the squash on an ungreased baking pan. The cut side of the squash should be face-up, and the uncut part of the squash should touch the pan.
4. Pour 2 tablespoons of juice into each half of the squash. Spread it evenly on the inside of each squash.
5. Bake at 400 degrees for 30 to 45 minutes, until tender.
Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network