Winter squash at the farmers market signals that cooler weather is near. You’ll want to know how to roast acorn squash to enjoy on a cold winter day.
Roasted Acorn Squash
Oven roasting acorn squash is the traditional way to prepare it. It is a simple no fuss way to prepare the squash that you can serve savory or sweetened with a little molasses or maple syrup when serving.
Here are a few things to remember when making roasted acorn squash:
First, high-quality produce is always going to taste better. Start by finding an acorn squash that feels heavy and firm with no soft spots. A combination of green and orange colors is okay. Select squash that has dull skin, shiny skin indicates a not-quite-ripe squash.
Second, carefully cut your acorn squash in half for roasting. Seriously be careful it is a hard winter squash and you will need a sharp knife and muscle!
Third, the best-tasting acorn squash is oven roasted until the squash is tender and easily fluffed with a fork.
Soft and fluffy acorn squash is so delicious, you’ll want to make a meal out of an entire squash.
You can serve it by scooping out the insides and topping it with butter and savory seasonings or drizzle with molasses or maple syrup. It is also quite satisfying sprinkled with brown sugar or granulated honey.
How to Roast Acorn Squash
Follow these directions on how to roast acorn squash.
Prep the oven: Preheat your oven to 400°F.
Prep the acorn squash: Cut the acorn squash in half lengthwise. Remove the seeds and webbing of the squash. Drizzle the squash halves with olive oil and season with salt and pepper.
Place the squash cut side down on a baking sheet. I often line mine with parchment for easy cleanup.
How Long To Roast Acorn Squash
Roasting acorn squash: Place the pan in the hot oven, and set a timer for 30 minutes. Depending on the size of the pieces, and the desired tenderness, it may take longer to finish.
You should be able to see a softer outside that is starting to give when the timer goes off. Test them for tenderness and flavor. It is unlikely that they will be finished at this point. Continue roasting for an additional 10-15 as necessary.
A heavy spatula is needed for turning the squash or removing it from the pan. Cooked squash is quite heavy and you will want something sturdy to help you transfer it to a plate or serving dish without dropping it or burning yourself.
It usually takes anywhere from 30-40 minutes to roast acorn squash. When finished, the flesh should be soft and bright orange.
You can serve acorn squash with nothing more than butter, salt, and pepper. But, I love it many ways. Look in your spice rack for inspiration. When you know how to roast acorn you find this versatile vegetable can handle almost anything from sweet to savory.
One of our very favorite acorn squash recipes is sausage and apple stuffed acorn squash. It is savory and sweet with a touch of heat. The apples, hot sausage, and walnuts drizzled with maple syrup are delicious with the soft-cooked squash.
Fresh greens, spicy red onions, crunchy walnuts, chewy sweet raisins and cranberries, salty Parmesan, and roasted Acorn squash come together with a tangy sweet maple vinaigrette in this winter squash salad.
How to Roast Acorn Squash
- 1 acorn squash
- 1 tablespoon olive oil
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon fresh ground pepper adjust to taste
- Preheat the oven to 400°F. Cut the acorn squash in half lengthwise. Remove the seeds and webbing of the squash.
- Drizzle the squash halves with olive oil and season with salt and pepper.
- Place the squash cut side down on a baking sheet. Roast for 30-40 minutes. It will start to brown on the outside.
- The squash should be fork tender yet still slightly firm. Remove from the and let cool until it can be easily handled.