Six Acorn Squash Recipes (2024)

FAQs

How long to cook acorn squash in the oven at 350? ›

1. Place squash halves, cut sides down, in a baking dish. 2. Bake in a 350°F oven 45 to 50 minutes or until tender.

Good news: you don't need to peel acorn squash. Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

One way is to cut the squash in half, scoop out the seeds and pulp, and then brush the flesh with olive oil. Place the halves cut-side down on a baking sheet and roast in a preheated oven at 425 degrees Fahrenheit for 25 minutes.

This squash has a lot of antioxidants, which can boost your immunity and help your body to fight off certain diseases. Acorn squash contains antioxidants like vitamin C that help strengthen bones and blood vessels. It also has vitamin A, which helps improve the health of your lungs, heart and other vital organs.

You'll know when the squash is done when you can easily insert a fork in the flesh. You want it tender, yet not mushy. If the squash is already cut in half, you can easily test if it is done by sticking a fork in the flesh of the squash. If it's fork-tender, it's done cooking and ready to eat.

Acorn Squash: Whether cut into slices or stuffed and baked whole, acorn squash skin is totally tasty. When roasted, the skin becomes soft enough to eat by the forkful, For those who prefer it skin-free, the meat separates from the peel easily after cooking.

Place the squash halves cut side up on the baking sheet. (Cut side down works too, but I prefer the slightly firmer texture that you get when you roast it cut side up.) Drizzle each half with olive oil and maple syrup, and sprinkle it with salt and pepper. Use your hands to rub in the seasonings.

Acorn squash can either be frozen raw or cooked. Cooking before freezing is recommended if a longer shelf life is desired. Frozen raw squash can be roasted, steamed or boiled, but do not thaw beforehand. Cooked frozen squash can be mashed, puréed or added to pasta and risotto dishes or soups.

Is it OK to eat raw acorn squash? ›

Skip eating most hard-skinned squash raw. "Hard skinned squash is difficult to eat raw," Marz says. "They are usually much larger in size, have a harder flesh, and are much more fibrous." Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn.

Combine butternut squash cubes, olive oil, and garlic in a large bowl and toss until well coated. Season with salt and pepper. Arrange in a single layer on a baking sheet. Roast in the preheated oven until squash is lightly browned and tender when pierced with a fork, 25 to 35 minutes.

Bake: Bake at 400°F for about 1 hour to 1 hour and 15 minutes, until the tops of the squash halves are nicely browned and the squash flesh is very soft and cooked through.

The squash is done when tender.

The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands.

Planting. Summer squash (Cucurbita pepo) is a warm-season crop that grows best at average temperatures between 65 and 75 °F. Squash seeds do not germinate well in cold soil.