If you were ever wondering how to bake an acorn squash, then this is the recipe for you. In under an hour you will have the perfect fall side dish on your table, and a house smelling of Autumn!
Acorn Squash Recipe
Fall has arrived and with it an abundance of winter squashes and gourds. Acorn, butternut and spaghetti squash seemed to have all gained fame in the last few years.
The creative preparations are countless and all a delicious way to add color and vegetables to your dining table. Baked Acorn Squash is one of my favorites for its flavor and simplicity.
Imagine my surprise when my husband spent the weekend at his hunting camp and brought home acorn squash instead of a goose or venison! Surprise, yes, disappointment, no.
A big thanks goes out to our neighbors Joni and Brain for sending these home for me to prepare!
How Long Does Acorn Squash Last?
Acorn squash is great because the shelf life is literally all winter. As long as they are kept in a cool, dry and low light place, they can last for months. I typically limit mine to about 1 month on my counter top.
However, after sliced and diced, only about 4 days.
However they are so darn easy cook and tasty, why wait that long? Below is the most basic of basic preparations for a Baked Acorn Squash.
The variations on seasonings is endless and, as I am sure you can surmise, I will be posting some of them throughout the winter. Many are both sweet and savory, like this one.
How do I know my acorn squash is bad? It could have an unpleasant odor, blemishes or marks that weren’t there when purchased, or if you cut it open, it is slimy or grey.
How to Cut an Acorn Squash
There are two basic ways:
- Cut it in half
- Cut it into thin scalloped slices
Both have benefits. Merely cutting in half is of course easier. The thick skin and dense flesh make them hard to cut especially if you aren’t using the right knife. This also allows the squash to be it’s own little bowl and serving vessel.
The downside is that it takes longer to cook and doesn’t serve as many people. It is hard to cut a bowl of deliciousness with liquid in half.
Cutting into slices is better if you are serving a large crowd because people can take a small serving. You can use this same spice blend, just baste it onto the slices instead of lumping into the bowl. It is also a reduced cooking time.
Either way you decide to cut your squash, start off by giving the outside a good wash to get any dirt off. Next you want to cut the squash in half lengthwise.
Then using a scoop or sturdy spoon scoop out all of the seeds and stringy pulp. Keep it like this or further cut into smaller slices.
PRO TIP: After cooking, drain out the butter and use the squash half for an edible salad bowl!
How to Cook Acorn Squash
Cutting is the hardest part- now it is all downhill!
- Preheat the oven and find a deep dish that will snugly fit both halves of acorn squash, propping them both upright so they don’t fall over.
- Cut it and clean out the seeds and stringy membranes. Place in dish, cut sides up. Score the insides of the squash with a sharp knife. This helps it cook faster, but also allows the butter and spices to really permeate the squash flesh.
- Place butter, brown sugar, maple syrup and nutmeg in each acorn squash halve.
- Fill the deep cooking dish with water 1/3 up the sides of the acorn squash. Cover with aluminum foil to create steam in the dish. This keeps it moist.
- Roast the acorn squash until soft.
- Now you have two choices, you can remove the meat from the insides of both squash halves and place in one bowl or you can serve each half to the table top and use it as a bowl. Enjoy!
Skin & Seeds
Can you eat the skin of acorn squash? It is surely edible, it just isn’t that pleasant. The skin is tough to chew, leathery and waxy.
It gets softer the longer you cook it, however it is totally acceptable to just eat the flesh and leave the skin behind. It is easiest to peel after being cooked. However, at this stage, it can also be much easier to eat. It really depends on the squash.
Can you eat acorn squash seeds? Yes! Just like pumpkins seeds, you can prepare acorn squash seeds. See my recipes for Salty Roast Pumpkin Seeds or Ranch Pumpkin Seeds and simply sub the type of seeds.
More Fall Recipes:
- Butternut Squash Soup
- Spaghetti Squash with Crispy Prosciutto and Creamy Brie Sauce
- Quinoa Stuffed Acorn Squash
- Pecan Thyme Baked Acorn Squash
Baked Acorn Squash Recipe
Ingredients
- 1 acorn squash
- 2 tablespoons salted butter
- 2 tablespoons dark brown sugar
- 2 teaspoons maple syrup
- 2 Dashes of nutmeg
Instructions
- Preheat oven to 400 degrees. Find a deep dish that will snugly fit both halves of acorn squash, propping them both upright.
- Cut acorn squash in half. Clean out seeds and stringy membranes. Place in dish, cut sides up. Score the insides of the squash with a sharp knife.
- Place 1 tablespoon salted butter, 1 tablespoon dark brown sugar, 1 teaspoon maple syrup and one dash of nutmeg in each acorn squash halve.
- Fill the deep cooking dish with water 1/3 up the sides of the acorn squash. Cover with aluminum foil to create steam in the dish.
- Roast for 30 minutes covered and then remove aluminum foil, cooking for an additional 15 minutes. Insides of the acorn squash should be soft and mushy.
- Now you have two choices, you can remove the meat from the insides of both squash halves and place in one bowl or you can serve each half to the table top and use it as a bowl. Enjoy!
- If you’ve tried this recipe, come back and let us know how it was!
Thank you for this awesome comprehensive post on acorn squash! This has me so excited for fall and I know I’ll make this over and over again 🙂
Delicious! And I love the maple flavor.
I am an 82 year old widower who has learned to cook out of necessity. This squash was absolutely delicious. thank you.
Phil Wetherington
Thank you, Phil! Stay safe!
Can you use honey Instead of Syrup? I cook for a picky eater and he doesn’t like syrup
I don’t see why not!
This is a wonderful recipe. I have baked with acorn squash before so I am familure with it. Thanks for sharing your culinary dish. 🙂
Thank you Joni! The spaghetti squash will be posted soon too!
Your VERY welcome, Jessica! As you stated in your post, our garden produced an over abundant amount of squash also. Too much for our enjoyment so why not “spread” them out to our FINE neighbors!! So glad you have enjoyed cooking/eating them and excited to have you “showcase” them on your wonderful website!! I don’t miss a day without scouting out the new recipe arrivals. cheers, Joni & Brian