How to Roast Acorn Squash
As fall approaches, I thought it would be a good idea to show you how to roast acorn squash. It’s such a yummy fall and winter treat that’s versatile and so good for you.
I’d like to start this post with a funny story. Since I have two small children, I prefer to order our groceries for delivery most of the time. Produce can be a bit hit or miss, but I generally have good luck.
I finished cooking and photographing the squash for this guide and for another recipe that’s coming soon. As I was retouching my images, I said to myself, ‘hm… one of the acorn squashes looks different than what I typically buy.’
So then I started worrying that in my attempt to capture all the steps for how to roast acorn squash, I wasn’t even using acorn squash!
In a bit of a panic, I jumped on Google and spent a fair amount of time trying to identify this mystery squash, and as far as I can tell, it is acorn squash. Apparently some can look a little different and they don’t all have the pointed shape that I, and probably most people, are used to seeing.
However, on the off chance that I’m showing you images of some other kind of squash (doh!), these instructions work perfectly for acorn squash and I’ve done it many times.
In case you aren’t in the mood for winter squash just yet, here’s some other dinner ideas that area great for the summer to fall transition.
- Chicken Noodle Soup – this is a great one right now. Most kids are heading back to school, and we all know that means they’re bringing home germs. Chicken soup is a classic for nursing your sickies back to health.
- Dairy Free Taco Soup – tacos are awesome all year round, but I love having them with margaritas and think of them as more of a summer thing. Soup, however, says cold weather so taco soup is perfect for the summer to fall transition. It’s the best of both worlds.
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Reference my story above. This is meant for acorn squash, but should work on winter squash of similar size.
Just a few tablespoons to brush on for roasting. Helps keep them from drying out.
Salt and Pepper
To sprinkle on before roasting, for flavor.
You’ll need a good size baking sheet or even a roasting pan. Something with a large, flat bottom.
How to Roast Acorn Squash – Step by Step
Step 1 – Start by rinsing the squash to clean them off. Then preheat oven to 350° F.
Step 2 – Using a really sharp knife like this one, cut the squash in half from stem to tip. You may have to rotate the squash as you work the knife through it up to the stem, then take each half and pull it apart, breaking the stem.
Step 3 – place the cut side of one squash half toward your palm and get a good grip on it. Then, using the same sharp knife, slice off a little sliver of the other side. See photo below for what it should look like. You don’t need to cut off much. You just want a small flat area so the squash can sit open-side-up in the oven.
Step 4 – using a spoon, scrape out the seeds and stringy stuff from the middle of the squash and discard.
Step 5 – brush a little olive oil on the cut side from Step 3 and place open side up on the baking sheet. Arrange so the squash halves have a little space between them.
Step 6 – Brush liberally all over the open side of the squash with with olive oil and then sprinkle generously with salt and pepper.
Step 7 – Place baking sheet in oven on center rack and bake for 40 to 60 minutes, until tender when pierced with a fork or small knife.
How to Roast Acorn Squash
- Baking sheet
- 2 acorn squashes
- 3 tbsp olive oil
- salt and pepper
- Preheat oven to 350° F.
- Wash the acorn squashes and dry them off.
- Cut squashes in half from stem to tip, and then slice off a small sliver on the uncut side to provide a flat spot to sit on.
- Using a spoon, scrape out the seeds and discard.
- Brush some olive oil on the cut flat spots and then arrange the squash halves on a baking sheet with a little space in between them.
- Brush olive oil generously on the open sides of the squash halves then sprinkle with plenty of salt and pepper.
- Place baking sheet in oven on the center rack and bake for 40 to 60 minutes, until tender when pierced with fork or small knife.
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Here’s a recipe for a breakfast casserole that’s a bit different. Mushrooms give it an earthy flavor while the zing of the vegan cheeses really set it off nicely. This Sausage and Rye Breakfast Casserole is the perfect breakfast or brunch dish for your next get together.