When it comes to winter squash, butternut squash and pumpkin can get all the attention. While we have plenty of love for all the types of squash, we think that acorn squash deserves its chance in the spotlight. Full of fiber, this squash is not only packed with nutrients, but its small size makes it far easier to cut open and work with. You can dress it up savory or sweet based on your main—the possibilities for this squash are endless.
Here’s everything you need to know to cook it perfectly:
Cut it in half.
The first step is to cut it in half. To make it easier, 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.
Remove the seeds.
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!
Remove the skin…or not.
If you prefer to eat this squash without the skin, you totally can! If you choose to remove it, we recommend waiting until after it cooks (if you’re serving it whole). After roasting, the skin on the squash will be soft and edible so there's no need to worry about peeling it if you choose not to, but if you do, the flesh separates from the skin easily after roasting.
Dress it up.
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.
Roast it.
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!
Made this squash? Let us know how it went in the comments below!
