How To Roast Acorn Squash

Roasting acorn squash is easy to do once you know how to do it. Step aside butternut squash, forget about pumpkin, this is acorn squash’s time to shine and be roasted.

Seriously, we may be a little biased, but isn’t acorn squash slightly nutty and fibrous inside just the most perfect vegetable to roast in existence? 

How To Roast Acorn Squash

Roasted acorn squash can be a delectable sidekick to your favorite cut of meat, just as easily as it can be the star of an all-veggie affair. Whatever your intentions, buttery acorn squash will take you there.

This article is the only thing in between you and your roasting acorn squash to perfection so let’s dive into it!

Step-By-Step Guide On Roasting Acorn Squash (To Perfection)

Learning how to do things the right way, the first time is a foolproof plan that works across the board. Roasting acorn squash may seem like an easy task to figure out by yourself, but you’d be surprised by how many home cooks aren’t roasting their veggies correctly.

This step-by-step guide eliminates any chance to serve you perfectly roasted squash.

1. Cut the Acorn Squash in Half

Before you cut the acorn squash in half, we need to make one thing known. Under no circumstance, is it worth peeling the skin off your acorn squash. The skin, if roasted properly, will be a nutritious and delicious part of the whole dish.

Not only that, but it will also help the squash to roast better and finish off all subtle and moist, not dried out and hard.

You will need a good-quality chef’s knife to cut through your acorn squash with ease and steez. Though their skin isn’t as tough as something like a butternut squash’s skin, you want to have confidence in your ability to cut straight through, no questions asked.

Cut through the squash starting on one side of the stem until you get to the seed-riddled middle. Now continue with that cut toward the tip and back around the other side of the squash until you reach the stem.

Now all you have to do is peel the two halves apart from each other and the stem will naturally peel one way or the other.

2. Scoop Out the Seeds

Once you have cut the acorn squash down the middle, it is officially time to scoop out the seeds. Grab a weighted spoon and scoop the fleshy middle out. Pay attention to the sides of the fleshy middle by scrapping away the seeds cleanly.

You want to make sure that all the stringy leftover bits clinging to the meat of the vegetable are removed as well. If this means scraping a little of the goodness away, then so be it.

Not that it is common practice, but some people will keep the fleshy seeds and roast them separately as a quirky side piece to the acorn squash. 

How To Roast Acorn Squash

3. Season or Fill the Squash

At this point, you have two roads to take. The first road involved turning your acorn squash halves into a legitimate main meal by stuffing them. The hole that you just dug out the seeds from can act as the perfect stuffing place for a whole matter of delectable bits.

We’re talking grains like quinoa or rice. We’re also talking about proteins like chicken, beef, or tofu. To really make this a feeling meal all on its lonesome throw some breadcrumbs in there and top the whole thing with shredded cheese.

Why? Because you can!

If the intention for your acorn squash is to feature it alongside the main dish then skip the previously mentioned stuffing stage and go straight to seasoning.

To season an acorn squash ready for the oven, all you have to do is smother it in olive oil or butter. Once it has been given a greasy makeover it is time to get some salt and pepper on there.

The amount really does depend on your preference, but for the sake of flavor (not health), we say go hard. 

There is nothing wrong with sending the seasoning agenda right here and whacking the two acorn squash halves into the oven. However, if you did happen to be partial to some spice, then your acorn squash would be happy to have some.

We will leave the exact spices up to you as this is another case of personal preference, but to steer you in the right direction, cumin, cayenne pepper, and garam masala do wonder for roasted acorn squash.  

4. Roasting Time

Now that you have done a number on your acorn squash, it is finally roasting time. The prep process that you chose above has no influence on the amount of time your squash needs in the oven, it is always the same.

Once your oven has been pre-heating for at least 10 minutes at 375 degrees Fahrenheit, slide the acorn squash into it. The squash should be presented with the flesh topside, never the skin. 

Depending on how soft you like your squash, you will want to roast it for at least 45 minutes and up to 60 minutes. 45 minutes if you prefer your squash to have some texture left and 60 minutes if you want it to melt and ooze in your mouth.

Either way, you know it’s done when you can slide a knife or poke a fork through it with ease.

If you are going to eat it tonight, eat it straight out of the oven as this is when it will be at its best.

If you have other plans for your acorn squash, something like being the squashy star of a soup or casserole, you will have approximately five days to eat. That’s if you keep it refrigerated that is.

Conclusion

As you can see, roasting acorn squash is almost as easy as one, two, or three.

We hope this step-by-step guide has given you the tools and know-how that is needed to roast up the most delicious acorn squash you have ever had the pleasure to try. If not tonight, then surely tomorrow night?

Clara Howie
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