Recipe Overview
Why you’ll love it: Learn how to cook acorn squash in two ways: sweet and savory. Both are super easy and make a fantastic side dish!
How long it takes: just over an hour
Equipment you’ll need: sharp knife, cutting board, baking sheet
Servings: 2
Learning How To Cook Squash
One of the greatest things about fall is SQUASH. I love it all: spaghetti, acorn, butternut, delicata, and so on. I’ve written a few tutorials for how to cook squash and I thought it was time to give you a guide for acorn squash. Be sure to take a look at how to make delicata squash, how to cook spaghetti squash, my comprehensive tutorial on butternut squash and kabocha squash. I cover five different methods, tell you which is my favorite and why, and I also include recipes for each.
I know cooking a squash can be somewhat intimidating but it’s really so easy! I cover one method in this post but with two variations: sweet and savory. (I’ll let you in on a secret, the sweet variation is my favorite.) If you’re looking to stuff the acorn squash, use the savory prep method to get a great layer of flavor before adding whatever stuffing you have in mind.
These are not fancy techniques; we’re covering the basics. Once you get the basics down, you can spice things up a little. We’ll talk about that in a bit.
Did you know you can make butternut squash in the slow cooker? It’s a total game-changer for soups and butternut squash mash. We also love stuffing squash! Try pizza stuffed spaghetti squash or chicken fajita stuffed spaghetti squash.
“My first time cooking (and eating) acorn squash. I’m glad I chose this recipe. Delicious!”
How to Prepare Acorn Squash (Overview)
- WASH the squash.
- Slice in half stem to end. (Read my long version for tips!)
- Scoop out the seeds.
- Season the squash.
- Bake for 50 to 60 minutes at 400°F or until fork tender.
Detailed Instructions & Tips
Wash the squash. I know people don’t always wash the peel or skin of a fruit or vegetable but when you cut the squash in half, the knife goes through the (dirty) skin and into the flesh part that you’re going to eat. So now it’s dirty, like the skin. Scrub the outside well using plain water and a vegetable brush (I like this one).
Cut the squash. This can be tricky because those suckers are HARD.
Cutting Tip
Microwave the whole squash for 3 minutes and then let it cool enough so you can handle it. Microwaving the squash softens the skin, making it easier to cut. It adds a few minutes to your prep time but if you’re saving your fingers, it’s worth it.
If you don’t want to microwave the squash, carefully cut off the stem end of the squash, and then set it on that end so you have a flat, steady surface when you cut the squash in half.
Remove the seeds and stringy membranes. Make your life SO easy and use a grapefruit spoon. The serrated edge is perfect for scraping out the insides of squash.
Season the squash. Now you have your squash ready to season. I want you to know how to cook acorn squash two different ways: sweet and savory. Once you have the squash halves prepped, line a sheet pan with parchment paper. (I like these parchment paper sheets because they don’t curl up.)
Sweet Acorn Squash
Melted butter + brown sugar (or coconut sugar or maple syrup)
Rub the inside surfaces of the squash with melted butter, then sprinkle on the sweetener of your choice. Bake and enjoy!
Savory Acorn Squash
Olive oil + salt + pepper
Rub the inside surfaces of the squash with olive oil or melted butter and season with salt and pepper. Bake and enjoy!
You can! I personally prefer not to, as I find it slightly tough (compared to a delicata squash, for example). However, when roasted, the skin does soften and is completely edible. However, the cooked flesh peels away from the skin easily with a fork, if you choose not to eat the skin. Often, an acorn squash half is a just the right size for a single serving, so I like to serve it as is (see the photo below).
Once you’ve mastered this basic skill of how to cook acorn squash, there are many ways you can vary the recipe to make it your own. Here are a few ideas but I’m sure you’ll think of lots more!
- Sweet variations: Add a ¼ teaspoon ground cinnamon to each half. If you want, add ⅛ teaspoon ground nutmeg as well. Instead of brown sugar, you can use maple syrup or coconut sugar.
- Savory variations: Add ¼ teaspoon chili powder or smoked paprika to each half (or both!). Give it an Italian twist if you like. Add ¼ teaspoon dried oregano, ¼ teaspoon basil, and 1 tablespoon Parmesan cheese to each half.
- Sweet and spicy combo: Add ¼ teaspoon cinnamon and a pinch of cayenne to each half, along with melted butter and brown sugar.
Uncooked squash: Squash lasts for quite awhile (months, even!) at room temperature. If it has soft mushy spots or is slimy and mushy when you cut it open, those are good indicators that it has gone bad and should be discarded.
Cooked squash: Refrigerate roasted squash in a covered container for up to 4 days. It can be frozen for up to a year. If you happen to have a lot of squash (maybe you have a garden or scored a great deal at the farm market!), this is a great way to preserve it.
Reheat: Reheat leftovers for 45 to 90 seconds in the microwave until warm. You can also use the oven (400°F for about 10 minutes or until warm), or the air fryer (380°F for about 5 minutes, or until heated through).
How To Cook Acorn Squash
Ingredients
Savory version:
- 1 acorn squash (or as many as you like)
- 1 tablespoon olive oil
- ⅛ teaspoon salt (more if desired)
- ⅛ teaspoon ground black pepper to taste (more if desired)
Sweet version:
- 1 acorn squash
- 1 tablespoon butter
- 1 tablespoon brown sugar or coconut sugar (more if desired)
Instructions
- Place oven rack right below the middle position in your oven. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Wash the outside of the squash. Cut squash in half from the stem to the bottom (see note). Don’t try to cut through the stem; when you get to the stem, just crack the squash in half and it will separate.1 acorn squash
- Scrape out seeds and stringy bits. I use a grapefruit spoon for this!
- Season squash. For savory, rub inside with olive oil and sprinkle with salt and pepper. For sweet, rub inside with melted butter and sprinkle with brown or coconut sugar. Place on prepared baking sheet, cut side up.1 tablespoon olive oil, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper to taste, 1 tablespoon butter, 1 tablespoon brown sugar or coconut sugar
- Place in preheated oven and roast for 50 to 60 minutes or until very tender. I test it by poking it with a fork. There should be little to no resistance.
- Enjoy immediately.
Notes
- Pro tip: To make slicing the squash in half easier, microwave the whole squash for 3 to 5 minutes, and cool until you can easily handle the squash.
- Storage: Refrigerate roasted squash in a covered container for up to 4 days, or freeze for up to one year (thaw before reheating). Uncooked squash can be stored in your pantry for a month or two (make sure it’s dry before you store it and remove it from plastic).
- Reheating: Reheat leftovers for 45 to 90 seconds in the microwave until warm. You can also use the oven (400°F for about 10 minutes or until warm), or the air fryer (380°F for about 5 minutes, or until heated through).
- Nutrition information below is calculated for the savory version.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Great recipe! The squash came out tender and sweet. Very easy.
So glad to hear it! Thanks for taking the time to come back and leave a comment!
I always bake it cut side down, in a lightly oiled glass dish with just a little salt. After an hour, flip it over, score it lightly in a criss-cross pattern, add sweet or savory toppings, then put it back in the oven for about 5 minutes or under the broiler for a couple minutes until toppings are bubbly.
That sounds yummy too!
Rachel great recipe and I’m going to try sweet/savory tonight.
Now about washing veggies and fruit.. when I get home from shopping, I always wash all veggies/fruits before putting away. Reasons, makes cooking/eating prep time quicker and think of this, when your veggies/fruits are picked and sitting in the store.. They are handled by many people. Workers are sick and handling then you have all the sick shoppers picking, putting back the produce then you take it home… Common Sense!!!
Great point! Thanks for taking the time to leave a comment, Clara!
There is no bacteria or virus that can live through 50 minutes of 400° heat. Wash grit off, but germs will die.
Wash your HANDS after handling produce, though.
Thanks for leaving a comment. Squash grows on the ground so it’s nice to get that grit off, in my opinion.
I cut the acorn squash in half, scoop out the seeds. Then I add butter (kind of smear it around the cavity and on the top ‘shelf’) and granulated garlic with herbs, add a touch of salt & pepper. Bake until the squash starts turning a bit brown on top. YUMMY!!
Sounds delicious, Debra!
I learned to cook acorn squash flesh side down for about 50 minutes flesh side down. Then remove from oven and turn flesh side up. Score the flesh and fill the well in the middle with your accent mix. I like a brown sugar, butter and candied walnut or pecan pieces. Sometimes I also add diced apples or cranberries to the mixture. Then pop it back into the oven for 10 to 15 minutes to finish it off. You can eat it out of the skin in a bowl or scrap out the flesh and flavored mixture onto a plate
Sounds so delicious! I love the addition of apples!
Great recipes!!! Yes you should wash all things that are fresh
Family of farmers!!!
:) :) :) Thanks!
I mean this with all due respect but your cooking it at 400 degrees no bacteria on this planet is living through that hot for the better part of an hour it’s not gross not to wash science screams it’s not necessary. I do not ever wash the skin heat does that for me.
If everyone cared about every little germ they might consume there immune system will never become strong and the world will be wiped out from a cold bug. Stop bubble wrapping the planet
Squash grow on the ground so they also have a lot of dirt and/or sand on them sometimes in addition to any possible bacteria. With that being said, my recipes and instructions are just a jumping off point and you can do as you please. :) I just prefer my squash not to be gritty. :)
Squash grow on the ground so they also have a lot of dirt and/or sand on them sometimes in addition to any possible bacteria. With that being said, my recipes and instructions are just a jumping off point and you can do as you please. :) I just prefer my squash not to be gritty. :)
I found this on Racheal cooks.
You sure did! :)
We have always used the sweet version and the family likes it.
The difference in cooking is that I use foil to line the pan and put a 1/2” of water in the bottom of pan.
Great! Smart to line with foil….less dishes is always a great idea!
Great recipe, if baking a vegetable or chicken it’s not necessary to wash it because the hot oven will kill any bacteria
Squash grow on the ground so they also have a lot of dirt and/or sand on them sometimes in addition to any possible bacteria. With that being said, my recipes and instructions are just a jumping off point and you can do as you please. :)