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Roast Acorn Squash

Prep Time10 minsCook Time50 minsTotal Time1 hr

Things You Can Do with Roasted Acorn Squash

Soup: Scoop all the flesh from the squash and either chop it into large chunks for a brothy soup, or purée it for a creamy soup.

Salad: Toss big chunks of the leftover squash in with the rest of your salad ingredients for lunch tomorrow.

Pasta: Squash and pasta are great together. Add some bacon, parmesan cheese and you have the perfect mid-week comfort food.

Pizza: Put it in (or on) a crust: Squash-stuffed calzones? Squash-topped pizza? Squash-filled quesadillas? You have to try it once!

 1 Acorn Squash
 Olive Oil or Melted butter
 Salt
 Pepper
Additional seasoning
 Sprinkle on a few teaspoons of your favorite spice or mix of spices. You could also add a scoop of brown sugar, or nestle a few garlic cloves into the bowl of each squash half.
1

Heat the oven to 375°F.

2

Cut the squash in half from stem to tip.

Place the squash on a cutting board. Using a chef’s knife, start on one side of the stem and cut straight through until the knife stops hitting resistance and you’ve cut through to the hollow middle. Continue cutting around the acorn, through the tip, ending up on the other side of the stem. Do not try to cut through the stem.

3

Break the squash in half. Put down your knife and hold the squash in both hands. Pull the two halves away from each other, cracking the shell at the stem. The stem will stay with one half and leave the other half clean.

4

Scoop out the seeds. Use a sturdy spoon to scrape out all the seeds and stringy bits from inside both squash halves. You can save these for roasting in the oven, if you like!

5

Rub the squash halves with oil or butter. Place the acorn squash halves cut-side up, like bowls, in a roasting pan or on a rimmed baking sheet. Drizzle with a little olive oil or butter and use your fingertips to rub it all over the cut surface and inside of the squash.

6

Season with salt and pepper. Sprinkle both halves generously with salt and pepper.

Add your own seasonings, sugar, garlic

7

Roast in the oven for 45 to 60 minutes. Roast until the halves are caramelized and roasted around the edges. You should be able to easily poke a fork or knife all the way through the flesh.

8

Serve. Eat immediately, or cool and refrigerate for up to 5 days.

Puree in a blender so you can stir it into your pasta sauce or on your pizza base.

Nutrition Facts

0 servings

Serving size